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Sausage & Mushroom Pizza With Garlic Dip
Prep Time
35 min
Cuisine
American
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
Cuisine
American
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!
Ingredients
For 2 people (double for 4)
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>
- 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 |
| Fat of which saturates |
14.2 g 4.5 g |
54.2 g 17.2 g |
| Carbohydrate 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
- 1 tsp dried oregano
- 80g baby button mushrooms
- 3 Cumberland Sausages
- flame-baked pizza bases
- 1 tomato paste sachet (32g)
- 1 mayonnaise sachet (50ml)
-
garlic
-
pasteurised cows milk, salt, microbial rennet, citric acid
-
dried oregano
-
baby button mushrooms
-
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 sulphite, diphosphate, yeast extract, antioxidant: ascorbic acid, sugar), natural hog casing
-
wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), water, rapeseed oil, yeast, spirit vinegar, salt, preservative (calcium propionate), sugar, dried skimmed milk.
-
Tomatoes
-
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
- 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)
1
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
2
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
3
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
4
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
5
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
6
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
7
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
Serve the sausage & mushroom pizzas with the garlic & herb dip to the side
Enjoy!