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Sausage and Mushroom Lattice Pizza

  • Beginner
  • 8 servings
  • 30 min
Baking Success Or Baking Mess


1 pound (450 g) mild OR hot Italian sausages, casings removed
8 ounces (250 g) sliced mushrooms
1-1/4 cups prepared pizza sauce
1 cup thinly sliced red onion
1/4 cup chopped black olives
1/4 cup chopped fresh parsley leaves
5 cups all-purpose flour (and additional flour as needed)
2 (4-1/2 tsp.) envelopes Fleischmann's® Pizza Yeast
1-1/2 teaspoons salt
1-1/2 cups very warm water, about 130°F (55°C)
1/4 cup Mazola® Corn Oil
OR Mazola® Canola Oil
2 tablespoons Beehive® OR Crown® Golden Syrup
3 eggs, divided
3 cups shredded mozzarella cheese
1 tablespoon fine cornmeal


Crumble sausage into a large, nonstick skillet set over medium heat;

add mushrooms. Cook for 10 minutes or until browned. Stir in sauce,

onions, olives and parsley; remove from heat. Cool slightly.

Preheat oven to 375°F (190°C). Pulse flour, yeast and salt in a food

processor fitted with a metal blade. Whisk water with oil, corn syrup and

2 eggs. With the motor running, slowly pour in water mixture. Process

for 1 to 2 minutes or until dough forms a ball. On a lightly floured surface,

knead dough 15 to 20 times or until smooth and elastic; divide in half.

Roll one portion to fit an 11 x 17-inch rimmed baking sheet lined with

Reynolds® Parchment Paper. Spread sauce mixture over dough;

sprinkle with cheese.

Roll remaining dough into an 8 x 16-inch rectangle. Beat remaining egg

with 1 tbsp water; brush over dough and sprinkle evenly with cornmeal.

Starting at one corner, cut dough diagonally into 1-inch-thick strips.

Arrange half the strips, stretching and trimming as needed, diagonally

across the filling, leaving a 1-inch gap between strips. Repeat with remaining

strips on the opposite angle to create a lattice effect. Bake for 35

minutes or until golden on the bottom and the filling is bubbly. Let cool

for 5 minutes before slicing.

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