Ingredients

Scale

For the crust:

About 1/4–1/3 cup dry white wine
3 teaspoons dry active yeast
3/4 cup water
1 1/2 Tablespoons honey
1 round teaspoon salt
1 1/2 tablespoons extra virgin olive oil (EVOO)
2 1/2 cups bread flour (or 00 flour, if you can find it!)

For the mushroom cream sauce:

1 teaspoon butter
1 – 3 cloves garlic, peeled & chopped
1 cup chopped wild mushrooms
A splash of white wine
4 oz. Greek cream cheese (or Neufchatel)
1 cup chicken or vegetable broth
1 egg, beaten
1/2 cup shredded Asiago cheese
1 teaspoon cornstarch

For the toppings:

Several wild mushrooms (I used about 4 – 5 morels per pizza, quartered), gently sauteed in a bit of butter with chopped garlic and a splash of white wine
Hot Italian sausage, cooked
Shredded Dubliner and/or other Italian cheeses
Snipped chives

Instructions

Put the pizza crust ingredients in the bread machine and set it on the dough setting. Once it has gone through its first cycle of kneading, stop the machine and take out the dough. Set your pizza stone in the oven and preheat the oven to 500 F.
While the bread machine is kneading the dough, make the cream sauce: Add the butter and garlic to the frying pan and cook until the garlic is fragrant and starts to soften.
Add the mushrooms, stir, cover and cook for a few minutes. Stir well. Add the wine, cover and cook a little more. Sprinkle lightly with Red Robin Seasoning and freshly ground pepper.
Reserve a bit of the broth (1 – 2 Tablespoons) then add the rest of the broth to the pan, then add the cream cheese in small blobs. Whisk and cook until the cream cheese is fully melted and the sauce is creamy. Reduce heat to medium low.
Take several large spoonfuls of this hot mixture and whisk into the beaten egg. Do this for 8 or 10 large spoonfuls, then, while whisking the sauce, pour the egg in a thin stream into the saucepan. Bring heat back to medium and continue whisking while the sauce thickens. Add the cheese and whisk a little more.
You can stop here if you think the sauce is thick enough, but I wanted my sauce a little thicker. To thicken it further, whisk the cornstarch into the reserved broth, then whisk this mixture into the sauce and cook for a few more minutes until the sauce is good and cheesy and thick. Add more seasoning and fresh pepper to taste. Set aside.
Cut the pizza dough into four pieces and shape each into a disc shape. Cover the discs with a clean towel, and take one at a time out. On a floured surface, use a rolling pin to roll the dough into a circle. Dust a pizza peel or flat cutting board or baking sheet with cornmeal and transfer your crust to the pizza peel. Roll out a little more if needed. Cover the crust with cream sauce, then sprinkle with mushrooms and cooked sausage. Sprinkle lightly with the shredded cheese.
Set in the oven and bake at 500 F. for 5 – 10 minutes. In the last few minutes when the pizza is looking mostly done, turn the broiler on briefly for just 3 – 5 minutes to brown, but make sure you turn the oven back to “Bake” before you put in the next pizza.
Remove your lovely pizza from the oven and sprinkle with chives. Cut and serve!
Repeat this process with the other balls of dough to make 4 pizzas–or top your other pizzas with other toppings as desired. I made a sausage pizza with red pizza sauce for my daughter and 2 puffy flatbreads (by letting them rise for a while) for my son.

Notes

Make sure to use good-quality Italian sausage.

You can make the mushroom cream sauce ahead of time and warm it in a microwave-safe bowl in the microwave before using it on the pizza.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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