Fresh oregano

 

 

 

 

Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Sausage, Red Onion, and Wild Mushroom Pizza
Sausage, Red Onion, and Wild Mushroom Pizza
(Pizza con Salsiccia, Cipolla Rossa, e Funghi Selvaggi)
 
 
Ingredients:

One 16-ounce ball purchased fresh pizza dough
2/3 cup finely grated Piave or Parmigiano cheese
2 and 1/4 teaspoons finely chopped fresh rosemary, divided
1/2 teaspoon dried crushed red pepper
Coarse kosher salt

1 and 1/2 tablespoons extra virgin olive oil, divided
2 and 1/2 hot Italian sausages, casings removed
1 small red onion, thinly sliced
7 ounces fresh wild mushrooms (such as stemmed shiitake, oyster, and chanterelle), thickly sliced
1 and 3/4 cups coarsely grated whole-milk mozzarella cheese (about 7 ounces), divided

Chopped fresh parsley (optional)

Directions:
 
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450F.

Lightly flour 2 baking sheets.

Place dough on work surface; let stand until room temperature, about 20 minutes.

Divide dough in half.

Press and stretch each piece out on lightly floured surface to 5-inch round.

Sprinkle each with 1/3 cup Piave cheese, 3/4 teaspoon rosemary, and 1/4 teaspoon crushed red pepper; sprinkle with coarse salt.

Roll each piece of dough out to 10-inch round, pressing in seasonings.

Transfer dough rounds to prepared baking sheets.

Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat.

Add sausage.

Saute until brown, breaking into 1/2-inch pieces with back of spoon, about 5 minutes.

Using slotted spoon, transfer sausage to bowl.

Add onion to skillet.

Saute until crisp-tender, about 2 minutes; transfer to plate.

Add remaining 1/2 tablespoon olive oil to skillet.

Add mushrooms and remaining 3/4 teaspoon rosemary; sprinkle with salt and pepper.

Saute until brown, about 5 minutes.

Leaving 1/2-inch plain border, top each dough round with 3/4 cup mozzarella, then onion, sausage, and mushrooms.

Bake until crust bottoms are crisp and brown, reversing sheets after 10 minutes, about 20 minutes total.

Using large spatula, transfer pizzas to work surface.

Sprinkle each with 2 tablespoons mozzarella, then parsley, if desired. Makes 2 pizzas.
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