Mushroom  and  Sausage  Pizza

For the mushrooms

• 45 ml (3 tbsp) of olive oil
• 340 g (2 packages) of mixed mushrooms, sliced
• 1 clove garlic, finely chopped
• Salt and pepper

For the pizzas

• 1 portion of homemade or store-bought pizza dough
• 125 ml (½ cup) of crème fraîche
• 1 ball of fresh mozzarella (about 250 g / ½ lb), torn into pieces
• 220 g (2 cups) of grated mozzarella
• 1 package (375 g) of ROMA Sausage Patties Mild Italian RomaBurger, crumbled
• Arugula, for garnish

1. Preheat the oven to 220°C (425°F).
2. Cook the mushrooms and garlic for 3 to 5 minutes, or until lightly browned. Season with salt and pepper. Set aside.
3. Divide the pizza dough into two portions.
4. Flatten the dough using the palm of your hand, working from the center outward. Place the dough on a sheet of parchment paper. Repeat with the remaining dough.
5. Spread the crème fraîche in the center of each pizza. Using the back of a spoon, spread it evenly over the surface, leaving about 1.25 cm (½ inch) around the edge.
6. Add the grated mozzarella and a few pieces of fresh mozzarella. Top with the mushrooms and sausage meat. Bake for 15 minutes, or until the crust is golden brown and the cheese is bubbling.
7. Remove from the oven and let it rest for 1 minute. Garnish with arugula.