What's For Dinner? Sausage and Mushroom Pizza

I love pizza night. It always falls after a long day, when we have lots of little things in the fridge that need finishing. I don't mean leftovers, I mean scraps - little bits of onion, tomatoes, cheese - stuff too big to just throw away, but not big enough to use on its own. That's when we pull out the pizza dough.

Whenever I make pizza dough, I always double or triple the recipe and then portion out little hunks in the freezer. They thaw within a couple of hours, and all they need is a little rise before going into the oven. We put a lot of semolina flour and salt on the board when we load up the pizza, and that's how we've managed to slide it off the pizza stone, despite being 90% toppings to a thin 10% dough ratio. This pizza was no exception.

Tonight brought us 2 different pizzas - a vegetarian option of spinach, roasted garlic, tomatoes(from our garden), black olives, and feta, and the other a hearty cold-weather one with wild mushrooms (morels and chanterelles), Italian sausage (from our piggy), onions,  grated gouda, and an egg. And for those of you who think gouda on pizza's a sacrilege, it was a dry-aged parmesan-like gouda. Added a lot of salt and went perfectly with mushrooms.

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