Sausage and Porcini Pizza with a Homemade Pesto


Here’s the pizza I promised and let me tell ya… it was an amazing pizza! Everything was made from scratch (minus the cheese, but I’m working on changing that). I can’t tell you how much better homemade crust, sausage, and pesto is!!! If you haven’t made any of these by hand it’s time to start and here’s why:

Store bought pizza crust: Like Boboli for example are about $3-5 and contains all of these ingredients some of which are GMO: Unbleached enriched wheat flour [flour, malted barley flour, reduced iron, niacin, thiamin mononitrate (vitamin b1), riboflavin (vitamin b2), folic acid], water, palm oil, yeast, salt, milk casein, sugar, mozzarella cheese (milk, cheese cultures, salt and enzymes), preservatives (calcium propionate, sorbic acid ), fumaric acid, modified food starch, sodium phosphate, whey, monoglycerides, lactic acid, natural flavor, garlic, artificial color.  Making your own consists of much less: Flour, yeast, water, oil, and salt… all for approximately 60 cents!

Store Bought Pesto 4oz: For about $4-7 Contains: Basil, Soybean Oil, Garlic, Romano Cheese (Milk, Cheese Cultures, Salt, Enzymes), Olive Oil, Spice, Salt, Lactic Acid, Torula Yeast, Citric Acid, Natural Flavors (Soy). Contains Soybeans, Milk. Making 8oz of your own: Basil, Olive Oil (good stuff), Pine nuts, Parmigiano-Reggiano Cheese, Garlic, Salt and Pepper for about $5-6

Store Bought Sausage 1lb: For about $4-6 Contains: Pork (high fat content), Water, Salt, Corn Syrup, Monosodium Glutamate (AKA MSG), Dextrose, Spices, Natural Flavors, BHT, BHA, Citric Acid. Making your own: Pork, Turkey, Identifiable spices that I’m proud to disclose, Shallots, Garlic, Green Onion for about $ 2.50

Yes it’s work, it is much harder than picking up the phone and calling Domino’s! In the end- not only is better for your wallet and your body but it’s also fun to create meals you can feel good about eating that won’t come back to haunt you the next day… or even next couple of days for that matter, you know what I’m talking about…

Prep: 1 hr

Cook Time: 20-25 min

Makes: 8 Slices or serves 2-3



  • Sausage balls
  • Porcini mushrooms
  • 8 oz Fresh Mozzarella, sliced into medallions.
  • 1/4 C. Pesto
  • 1/4 C. Parmigiano reggiano, the GOOD stuff!
  • 1/4 lb Ground pork
  • 1/4 lb Ground turkey
  • 1 Garlic clove, minced
  • 1 TBS scallion, chopped finely
  • 2 TBS Shallots, chopped finely
  • 1 tsp. Marjoram
  • 1 tsp. Sage
  • 1/8 tsp. Tarragon
  • 1/2 tsp. Ground pink peppercorn
  • 1/8 tsp. Cayenne pepper
  • 1 tsp. Black pepper
  • 1 tsp. Salt
Mix well and roll into marble sized balls. Cook in large skillet until cook through. Reserve for pizza
Basil Pesto (this makes a cup) you can store or freeze what you don’t use.
  • 2 C. Fresh Basil Packed, big stems removed
  • 2/3 C. Olive oil
  • 1 large clove of garlic
  • 1/4 C. Pine Nuts
  • 1/2 C.- 3/4 C. Parmigiano-Reggiano Cheese
  • Salt and pepper
Mix all ingredient in processor, season with salt and pepper to taste.


  • 1 (1/4 ounce) Package active dry yeast
  • 1 C. Warm water
  • 1 TBS. Sea salt
  • 2 tsp Olive oil
  • 2 1/2-3 1/2 cups Bread flour


  1. Dissolve yeast in warm water in warmed bowl.
  2. Add sea salt, olive oil, and 2 1/2 cup flour.
  3. Attach bowl and dough hook, turn to speed 2 and mix 1 minute.
  4. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for 5 minutes. If making 2 pies split dough into 2 balls.
  5. Place in greased bowl, turning to grease top.
  6. Cover, let rise in warmest place in house away from draft until doubled in bulk (about 1 hour).
  7. Punch dough down each ball.
  8. Roll out dough as you like and place on your cooking surface. (stone, tin, pan, etc.)
    I pre bake my crust for about 5 min on the stone to firm it up… this ensures that the meatballs don’t roll off when you slide it in the oven.
    To Top: Spread pesto evenly, then place mozzarella on top, then porcini’s and meat balls, Finally sprinkle with Parmigiano reggiano.
    Bake for 20-25 min until bubbly and golden  :)
    Enjoy and Cheers!
    DON’T FORGET there’s still time to enter my OXO Giveaway if you haven’t already!

37 responses »

  1. Impressive making your own sausage, Jen. I make pizza dough and pesto from scratch but have never made sausage or cheese (other than yogurt cheese). I can’t imagine eating a Domino’s pizza at this point.

    • Thanks! 🙂 I think this pizza would be phenomenal without the sausage too, Evan likes it a lot so I usually only have a couple of the meatballs myself 🙂 It just feels good to know what’s in your food and this is a good way to do that. I know what you mean about Domino’s, I just can’t do it anymore.

  2. Ummm that’s one heck of a pizza. Pesto, meatballs, mushrooms, cheese…only some of my favorite foods! Looks and sounds incredible–good thing it’s lunchtime. 🙂 Though, I doubt my meal will be as delicious.

  3. Other than making my own sausage (though I’ve got a great chicken meatball recipe that might work) I’m all over this pizza combination. And I just ran across some pesto in my chest freezer … which I’m STILL trying to clean out.

  4. This looks great! Using porcini are a tasty touch. And you’re so right about making as much of your own ingredients as possible. I rarely make sausage links anymore, preferring to make patties, instead. They come in handy for pizza, omelets, sauces, and the like. I’m going to blog about making mozzarella but feta cheese is next on the schedule. I’m really interested in seeing your cheese making. You can probably teach me a few things.

    • Thanks! I love porcini’s they are just so flavorful! I find making links is so time consuming… I still do it every once in a while but only for special occasions! 🙂 I can’t wait to see your next cheese posts… I’m a newbie to it so I’m still very much so learning 🙂

  5. Damn, that might actually be one of the best looking home-made pizzas I ever saw… and I’m really not just saying that… I find it’s hard to get super enthusiastic about pizza photos, but this one really seems to do it for me. I’m gonna pin this and cook it up sometime pretty damn soon! Thanks for the idea!

  6. Wow.. now that’s a pizza!! I love the vibrant green pesto smeared crust photo! I think of making sausage and envision it being complicated.. but you’ve really made it so simple.. little wee sausage balls.. Excellent recipe!!

  7. I am loving this feature. I am totally into pesto right now. I made a cilantro-jalapeno one recently that was aaaaawesome. Will blog that soon. Also making a classic basil pesto for pasta next week, but now you’r making me think about making extra for a pizza!

  8. I really enjoyed the financial breakdown between store-bought and homemade. That was fun! And of course the ingredients are far better when you make them “whole” and not processed. This really looks good, Jen. I feel a pizza weekend coming on 🙂 Debra

  9. Waw! What a gourmet & appetizing home-made pizza! 🙂 Those yummy & fab meatballs look truly amazing too, so well flavoured too! 🙂 You are certainly the Pizza Queen! xxx

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