Elk Sausage Pizza

5 from 1 reviews



for the dough:

3 1/2 C flour, bread flour is best 

1 t sugar

1 envelope dry yeast

1 1/2 C very warm water

2 t Kosher Salt 

4 t olive oil, divided in half 

For the pizza:

1 1/3 C pizza sauce or tomato sauce

1/2 C marinated artichoke hearts, chopped

1/4 C sliced black olives

1/2 C sliced onions

1/2 C sliced mushrooms 

2 t butter 

1 1/2 C shredded mozzarella 


Mix the flour, yeast, sugar and kosher salt in the bowl of a stand mixer 

While the machine is running, add the water and 2 T of olive oil and beat until the dough forms a soft ball – the bread hook works best for this

Scrap the dough onto a floured surface and gently knead into a ball

Grease a large bowl with the remaining 2 T olive oil and place the dough in it, turning it so that the top part has some oil on it

Cover with plastic wrap and a dish towel and place in a warm place until it doubles in size, about an hour 

Roll the dough out into desired form, this will make either two round pizzas or one large half sheet size

Let it set, covered for about 10 minutes

Saute onions and mushrooms in butter until they soften, about 10 minutes 

Sprinkle onions and mushrooms on pizza with olives, artichokes and anything else that trips your trigger

Sprinkle with the cheese

Bake in a 400 degree oven for 15 or 20 minutes, or until cheese is melted and bubbly