Puff Pastry Pizza with Italian Sausage, Caramelized Onions, Mushrooms, and Goat Cheese

I was feeling inspired by food today. When Walt and I were first married I wanted to become a good cook. I stumbled across a recipe similar to this and made it quite often in those first few months. You can top it just about anyway you want, but the shrooms and goat cheese pair nicely. I can imagine arugula on top also!

Also, I cooked this on convection so you make need to adjust for your oven.

And you can adjust the amount of each ingredient if you want a denser or lighter pizza! Enjoy!

Puff Pastry Pizza with Italian Sausage, Carmelized Onions, Mushrooms and Goat Cheese

Serves 4

Ingredients

1 puff pastry

8-16 ounces ground Italian sausage

1-2 cups chopped onions

8-12 ounces sliced mushrooms

1/2 teaspoon salt, divided

6 ounces goat cheese

3 tablespoons choppee basil

1-2 tablespoons balsamic glaze

Directions

Preheat oven to 400 degrees Fahrenheit on convection or adjust for your puff pastry needs.

Brown sausage and remove from pan draining grease.

Sautee onions with 1/4 teaspoon salt for about 10 minutes or until brown on edges and tender. Remove from pan.

Sautee mushrooms with 1/4 teaspoon salt for about 10 minutes or until soft and tender.

Roll puff pastry out onto a greased baking sheet.

Top with sausage, onions, mushrooms and dabs of goat cheese.

Cook in the oven for 15-20 minutes or until the puff pastry is golden brown.

Remove from oven and sprinkle with basil and balsamic glaze.

Serve immediately.