Drunk Mushroom and Sausage Pizza

I was inspired by stuffed mushrooms for this one, Stuffing each mushroom on a pizza seemed a little crazy and I was afraid they would roll off so instead I got those little guys drunk in order to keep them in line and topped em with sausage. Also my thin crust experiment actually worked this time! The only difference between the recipes is bread flour rather than all-purpose.

Crust:
2 1/4 tsp. yeast (or one packet)
1 1/4 Cup warm water
4 1/4 Cup flour + more for rolling out crust
2 tsp. salt
1/4 Cup olive oil
Drizzle of honey (about 2-3 Tbs)

Mix warm water and yeast together, let sit for 5 minutes or so (don’t use hot water, it will kill the yeast). Mix flour and salt, drizzle with honey. Add dry ingredients to wet, mix well. Make sure all flour and water is absorbed. Form into a ball. Grease the bottom of a large bowl with olive oil, coat dough ball in oil. Let sit while you prepare the sauce and toppings. Dust a cutting board with flour and roll dough out to the size of your cast iron pan, if it's too big just rip off the edges, if too small just add a patch piece and press into place. Dough should be smooth and elastic if it sticks to the cutting board add more flour. Preheat oven to 425 degrees.

Red Wine Sauce:
Olive Oil, just enough to coat the pan
1/4 Cup Minced Onions
1 Tbsp. Minced Garlic
1/2 Cup Red Wine
1/2 Cup Beef Stock
A few sprigs of fresh Rosemary, chopped or pulled apart with your fingers
2 Tbsp. Butter

Coat a sauce pan with olive oil and sautee the onion until translucent. Add wine, beef stock and garlic. Simmer until sauce is reduced by half. Add rosemary and butter, continue simmering until sauce is thick.  

Toppings:
1 1/2 Cups Mushrooms (I bought a package of assorted: Shiitake, Crimini, Yellow Oyster)
1 1/2 Cups Sausage, Browned 
1 1/2 Cup Italian Cheeses (Parmesan,
Romano, Mozzarella, Asiago)


Assembly: 
Start your sauce first, as it takes awhile, then your crust. Brown Sausage in a skillet, remove. In the same pan drizzle some red wine and saute your mushrooms, just for a few minutes, we don't want them falling apart or getting too squishy. When sauce is thick spread over your crust with a spatula or the back of a spoon. Layer mushrooms and sausage. Top with cheese. Bake in 425 degree oven until crust is golden brown.