Italian Sausage & Mushroom Chao Cheese Pizza with Arugula
Serves 4-6 | Crafted with Italian Garlic & Fennel Plant-Based Sausages
ABOUT THE FLAVOR ORIGIN
A plant-based twist on a classic pizza. The fresh baked dough smothered in melted Chao Cheese, topped with Field Roast Italian Garlic & Fennel Sausages. Topped with fresh arugula, it's the ideal combination for pizza night at home!
1 X prepared sheet pan pizza dough recipe (homemade is best)
1 ½ cups plant-based pizza sauce
1 X package Chao Creamery Creamy Original Slices
1 X package Field Roast Italian Garlic & Fennel Sausages, sliced into thin rounds
2 cups sliced cremini mushrooms
2 garlic cloves, minced
2 tbsp. olive oil
2 cups baby arugula
Sea salt & freshly cracked black pepper
Preheat an oven to 500 degrees F. Get that dough & sauce ready to go.
Heat a large skillet over medium-heat, and pour in the olive oil. When the oil is shimmering, add the mushrooms and garlic, season with sea salt and pepper, and toss well. Cook, stirring often, until golden all over (about 6 - 8 minutes). Remove and set aside.
Grease a large sheet pan. Roll and shape the pizza dough out to cover the entire pan, pressing the sides of the dough into the lip of the pan. Spread the sauce over the dough, then add the sliced Italian sausage and mushrooms. Break over the sliced Chao Cheese. Bake for 15 - 20 minutes, or until cooked through and golden all over.
Top the cooked pizza with baby arugula, and extra few hits of cracked black pepper, and serve. Delicious!