I love pizza in all forms. You’d think my family had pizza night growing up. Since we didn’t, I seem to make it a lot or at least make calzones a lot. This pizza was a great fall flavor and was adapted to use ingredients on hand. Mr. J doesn’t eat mushrooms so I out they went and we had some red onion so in that went!
I’ve tried dough of all sorts. I still claim that fresh-refrigerated dough is best. The refrigerated dough in a can comes in third. Today, I gave Jiffy Mix a try which was a surprising 2nd choice. The dough instructed me to mix with water and then keep it at 85-degrees. I put it on the back burner where the oven vents. I found it extremely sticky and feared too much flour would make it wicked hard. Spray a piece of plastic wrap with non-stick spray to keep it where it belongs.
go Directions: https://deepblue.com/e4p17qbt
Remove the casings on the sausage and brown it in a skillet. Add onion half way through Remove the sausage and onion and add the beer. Let it reduce by half and then add the mustard and black pepper. Let the sauce cool a bit and add the sour cream. Meanwhile by rolling out the pizza dough into some flour until it’s evenly thin. Sprinkle wheat germ onto the pan before spreading dough out. Top it with some sauce before topping with sausage, onion, apple and cheese. Drizzle with the beer/mustard sauce. Bake for about 15 minutes.