Directions

1. Place your pizza stone in the oven and preheat to 550 F for 1 hour.
2. While the stone is heating squeeze the filling from the sausages into a skillet and cook until just done.  Remove to a paper towel to drain.
3. In the same skillet saute the mushrooms. If the sausages left behind a lot of fat drain some off leaving about a tablespoon to fry the mushrooms in.  If your sausages were extremely lean add some cooking oil.
4. Stretch your pizza dough and place on a cornmeal coated pizza peel.
5. Working quickly spread the dough with the tomato sauce.  Add the cooked sausage and mushrooms as well as the red pepper, the green onions and the cheeses.
6. Slide the pizza from the peel to the preheated pizza stone and set timer for 7 minutes.  Lift the crust to see if it is done.  If not bake another minute.
7. When pizza is done remove from the oven with the peel and slide onto a cutting board.
8. Brush oil on the outer crust.
9. Let the pizza stone cool in the oven.