Makes one 14″ round pizza
I used THIS recipe, which is my go-to pizza dough recipe
Cornmeal for sprinkling the stone so the dough doesn’t stick
Your favorite Alfredo sauce variety. I used Classico Roasted Red Pepper (1/2 jar or about 7.5 oz).
Sliced black olives (about 4 oz.)
8 oz. fresh mushrooms, sauteed (I used Monterey)
Feta Cheese (about 3 oz.)
Shredded mozzarella or Monterey Jack cheese (2 heaping cups)
9.5 oz. Italian sausage, cooked and crumbled
Place pizza stone in oven and preheat the oven to 400 degrees Fahrenheit. Cook and crumble Italian sausage in a skillet over stovetop. Remove sausage from pan with a slated spoon, drain most of the grease, but leave just enough to saute mushrooms. Slice mushrooms and saute them in remaining sausage grease until soft.
Preheat oven to 400 degrees Fahrenheit. Prepare crust according to recipe directions. Roll out onto well-floured surface, in a circle that’s slightly larger than the pizza stone (leave just enough to fold the edges over). Remove stone from oven, sprinkle with cornmeal, and carefully transfer the dough to it. Spread Alfredo sauce over. Sprinkle with mozzarella, olives, mushrooms, Italian sausage and Feta cheese. Bake for 9 minutes, then while wearing an oven mitt, turn the stone and let bake for another 9-11 minutes, so crust will cook evenly. Remove from oven when outer crust is golden brown.