Ingredients: 1 pound Italian elk sausage,7 1/2 ounces ricotta cheese,1 cup tomato sauce,1 large shallot (chopped),4 cloves garlic (minced),1/2 white onion (sliced),1 cup brown or shitake mushrooms (chopped),Basil,Fresh oregano,Tomato,Parmesan cheese,1 large pizza crust (example Boboli)
Instructions:
- Heat iron skillet on medium-high heat and cook elk Italian sausage until brown.
- Remove from heat and set aside.
- Add 3 tablespoons of grape seed oil to the skillet. Saut minced garlic cloves and diced shallot in pan until they begin to soften and brown.
- Add sliced onion, sliced mushrooms and fresh oregano leaves to garlic and shallot mixture. Stir and continue to saut until onions become translucent and soft. Generally about 10-12 minutes.
- Remove from heat when ready.
- Heat oven to 400 degrees.
- I like to take the left over oil from the pan and brush the top and bottom of my pizza crust.
- Place pizza crust upside down on cookie sheet and place in oven for about 5-6 minutes or until the top of the pizza crust begins to brown.
- Remove from oven.
- Turn pizza crust right side up and cover the top of the crust with the ricotta cheese.
- Add tomato sauce, top with elk Italian sausage, and add mushroom and onion mixture and then top off with chopped basil and fresh grated parmesan cheese.
- Place in oven and bake approximately 12-14 minutes or until cheese is melted.
- Remove from oven and enjoy.
