Wild Mushroom-Sausage Pizza

• 1 sheet frozen puff pastry, thawed for 30 minutes
• 2 tablespoons olive oil, divided
• 12 lb bulk Italian sausage
• 1 small red onion, sliced
• 12 lb fresh wild mushroom, thickly sliced (stemmed shiitake, oyster, or chanterelle)
• 1 teaspoon finely chopped fresh rosemary
• salt
• pepper
• 1 34 cups grated mozzarella cheese
• chopped fresh parsley

1. Line a baking sheet with parchment paper; on a lightly floured surface unfold pastry sheet and gently roll out to a 14 x 12 inch rectangle.
2. Transfer pastry to baking sheet and prick all over with a fork.
3. Chill pastry, covered, at least 30 minutes and up to 1 day.
4. Preheat oven to 400.
5. Heat 1 tablespoon oil in a big nonstick skillet over med-high heat; add in sausage; saute until brown, breaking into 1/2 inch pieces with the back of a spoon, about 5 minutes.
6. Using slotted spoon, transfer sausage to a bowl; add onion to skillet; saute until crisp-tender, about 2 minutes; transfer to plate.
7. Add remaining oil to skillet; add mushrooms and rosemary; sprinkle with salt and pepper; saute until brown, about 5 minutes.
8. Bake pastry in middle of oven 15 minutes until light golden.
9. Layer sausage, onion, and mushrooms over pastry leaving a 1 inch border.
10. Sprinkle with cheese; bake pizza until crust is golden brown and cheese is melted and bubbling, about 10 minutes.
11. Sprinkle with parsley; cut into squares and serve.

pastry, olive oil, italian sausage, red onion, wild mushroom, fresh rosemary, salt, pepper, mozzarella cheese, fresh parsley

Taken from www.food.com/recipe/wild-mushroom-sausage-pizza-420534 (may not work)