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Description
This easy sheet pan pizza pairs crispy crust with hearty Lion’s Mane mushrooms for a delicious, plant-powered twist on a classic favorite.
Ingredients
- 4 fully cooked Italian sausages (about 1lb.) cut crosswise into thirds
- (2) 3.5 oz. Monterey® Lion’s Mane Mushrooms, torn into 1-½ inch pieces (8 oz. quartered white button or crimini mushrooms can also be used in place of lion’s mane.)
- 1 red onion, peeled, quartered, and cut into ½ inch wedges
- 2 Tbsp. plus 1 tsp. Extra-virgin olive oil, divided
- ¾ tsp. Kosher salt, divided
- 1 pint cherry tomatoes
- 5 oz. baby arugula
- 8 oz. burrata
- 1 Tbsp. hot honey
- 12 leaves fresh basil, torn or coarsely chopped
- Crusty bread, for serving warmed
Instructions
- Preheat the oven to 450˚F with the rack in the top third of the oven.
- In a large bowl, toss sausages, Monterey® Lion’s Mane Mushrooms, and red onion wedges with 2 Tbsp. olive oil and 1/2 tsp. salt to evenly coat. Spread mixture on a large-rimmed baking sheet (about 13×9-inches). Roast until it begins to brown, about 15 minutes.
- Meanwhile, toss tomatoes in the bowl with remaining 1 tsp. olive oil and 1/4 teaspoon salt.
- Remove the pan and switch the oven to broil. Nestle tomatoes among other ingredients on a pan, spacing everything relatively evenly. Return pan to oven to broil until deeply browned and blistered in some spots, 5 to 8 minutes.
- Spread arugula leaves to cover the base of a serving platter. Scrape sheet pan mixture over arugula and top with burrata.
- Cut or tear burrata open to reveal the creamy interior.
- Drizzle everything with hot honey and scatter with basil leaves. Serve hot with warm crusty bread.
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