Loaded Mushroom & Feta Alfredo Pizza

Are you ready to see (and hopefully later taste) the most amazing pizza you’ve ever bitten into?  Well, be prepared, because this Loaded Mushroom and Feta Alfredo Pizza will totally blow your mind and taste buds!

 

Piled high with mushrooms, Feta, olives, mozzarella cheese, and Italian sausage, this one will go down in the most favored meal record books for sure!

My kids always opt for the traditional red sauce and plain cheese pizza, but this particular evening, I wanted to shake things up a bit and use Alfredo sauce!  I typically only think of the “white sauce” when I need an easy dinner and end up throwing it in with some cooked pasta, along with artichokes and mushrooms.But not this time!  Go me!

 

I was in the mood for a new kind of pizza, one that was not short on cheese, toppings, or flavor, and that’s exactly what I got!

I’ll admit that the flavors were a little too complex for my young kiddos, but the hubby and I had a very difficult time exercising self control around it!  In one word, it’s scrumptious!{LOADED MUSHROOM & FETA ALFREDO PIZZA}
Makes one 14″ round pizzaCrust:
I used THIS recipe, which is my go-to pizza dough recipe
Cornmeal for sprinkling the stone so the dough doesn’t stickSauce:
Your favorite Alfredo sauce variety.  I used Classico Roasted Red Pepper (1/2 jar or about 7.5 oz).

Toppings:
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.

Oooh la la!   I baked it on my pizza stone, because I just love how it cooks my pizzas to absolute perfection!  And, they always end up looking so professional, even though an expert I am not.  🙂  I was wishing I knew how to hand toss the crust because there was a little trouble when I transferred the rolled dough from the counter to the stone.  No worries, though.  It was easily fixable and did not affect the taste in the least. :)Seriously, though…why pay a premium price for yummy restaurant pizza when you can create an even more incredible one from the comfort of your own kitchen?  I’ll think twice before ordering out again now that I’ve had the pleasure of partaking of this phenomenal homemade variety.

 

My number one tip with pizza stones for an evenly, perfectly cooked crust is to place the stone in the oven while the oven preheats.  Then, prepare the crust and toppings, remove the stone, and quickly put it together, returning the final masterpiece to the oven to bake.

Oh, you won’t be able to get enough of this stuff!  It’s seriously the best pizza I’ve had, including those I’ve ordered at popular pizza joints!

 

We even topped a few of our slices with fresh, chopped green chiles and words can’t describe the goodness that ensued.

 

As with all homemade pizzas, the topping amounts are totally variable, depending on your taste preferences.

 

I hope you enjoy it as much as we did!  I’ll be making it again and again!