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Sausage & Mushroom Pizza With Garlic Dip

Sausage & Mushroom Pizza With Garlic Dip

4.5rating out of 5

(653 reviews from our customers)

Prep Time

35 min



For this recipe, you'll top pizzas with golden sausage meat, mushrooms and mozzarella, and serve with a garlicky herb dip. Superb!

Prep Time

35 min



What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
2 garlic cloves
1 mozzarella ball (125g) †
1 tsp dried oregano
baby button mushrooms
80g baby button mushrooms
3 Cumberland sausages
3 Cumberland Sausages †
2 pizza bases
2 flame-baked pizza bases †
1 tomato paste sachet (32g)
1 mayonnaise sachet (50ml) †
You Will Need
Olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 garlic clove
  • 125g mozzarella ball<span class="strong">†</span>
  • 1 tsp dried oregano
  • 80g baby button mushrooms
  • 3 Cumberland Sausages<span class="strong">†</span>
  • 2 flame-baked pizza bases<span class="strong">†</span>
  • 1 tomato paste sachet (32g)
  • 1 mayonnaise sachet (50ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 1099 kJ
262 kcal
4203 kJ
1002 kcal
of which saturates
14.2 g
4.5 g
54.2 g
17.2 g
of which sugars
23.7 g
2.5 g
90.8 g
9.7 g
Fibre 1.4 g 5.5 g
Protein 9.5 g 36.4 g
Salt 0.74 g 2.82 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 garlic clove
125g mozzarella ball
pasteurised cows milk, salt, microbial rennet, citric acid
1 tsp dried oregano
dried oregano
80g baby button mushrooms
baby button mushrooms
3 Cumberland Sausages
80vl pork shoulder, 50vl pork belly, water, rusk (wheat flour (gluten) (calcium, iron, niacin, thiamin), salt), seasoning (salt, wheat flour (gluten) (calcium, iron, niacin, thiamin), flour, spices, herbs, preservative: sodium sulphites, diphosphate, yeast extract, antioxidant: ascorbic acid, sugar), natural hog casing
2 flame-baked pizza bases
wheat flour (wheat (gluten) flour, calcium carbonate, iron, niacin, thiamin), water, rapeseed oil, yeast, spirit vinegar, salt, preservative (calcium propionate), sugar, dried skimmed milk.
1 tomato paste sachet (32g)
1 mayonnaise sachet (50ml)
soybean oil (78%), free range pasteurised egg and egg yolk (8.9%), spirit vinegar, water, sugar, salt, lemon juice, flavouring, antioxidant: calcium disodium edta, paprika extract
  • Allergens highlighted by † (milk, sulphites, gluten, egg)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Preheat the oven to 200°C/ 180°C (fan)/ 390°F/ Gas 6

Put a large baking tray (or two) in the oven to heat up (this will stop the pizza bottoms from going soggy!)

Remove the sausage meat from their skins and discard the skins


Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the sausage meat, breaking it up into small pieces with a wooden spoon as you go

Cook for 3 min or until the sausage meat has browned slightly


Meanwhile, finely slice the baby button mushrooms

Peel and finely chop (or grate) the garlic

Once the sausage meat has browned, add the sliced mushrooms and cook for 2 min further until the mushrooms have started to caramelise – this is your sausage & mushroom mixture


Add the tomato paste to a bowl with half the chopped garlic and a generous pinch of salt, pepper and sugar

Add 5 tbsp [10 tbsp] cold water and stir it all together – this is your tomato sauce


Drain and pat the mozzarella dry with kitchen paper (squeeze as much liquid out as you can!)

Tear the drained mozzarella into rough, bite-sized pieces


Remove the heated tray[s] from the oven and add the pizza bases

Divide the tomato sauce between the pizza bases and spread it evenly all over them with the back of a spoon

Top with the torn mozzarella and sausage & mushroom mixture

Put the tray[s] in the oven for 12-15 min or until the mozzarella has melted and the pizza bases are crisp


While the pizzas are cooking, combine the remaining chopped garlic with the mayonnaise, dried oregano, 1 tbsp [2 tbsp] cold water and 1 tbsp [2 tbsp] olive oil - this is your garlic & herb dip


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Serve the sausage & mushroom pizzas with the garlic & herb dip to the side


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