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Turkey Sausage and Mushroom Baguette Pizza

Scott Phillips

Servings: 4

An homage to frozen French-bread pizza, but so much tastier. You can substitute pork sausage for the turkey, if you like.


  • 1 Tbs. olive oil
  • 6 oz. hot or mild Italian turkey sausage, casings removed
  • 4 oz. fresh mushrooms, preferably a mix, chopped (2-1/4 cups)
  • 1/2 medium sweet onion, chopped
  • 1 tsp. finely chopped fresh rosemary
  • Kosher salt
  • 3 Tbs. brown ale, such as Newcastle
  • 4 5-inch pieces French baguette, split lengthwise
  • 3 oz. (1/3 cup) mascarpone
  • Freshly ground black pepper
  • 4 oz. fresh mozzarella, cut into 1/2-inch cubes
  • 1-1/2 tsp. finely chopped fresh flat-leaf parsley

Nutritional Information

  • Calories (kcal) : 440
  • Fat Calories (kcal): 210
  • Fat (g): 24
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 75
  • Sodium (mg): 950
  • Carbohydrates (g): 39
  • Fiber (g): 2
  • Protein (g): 18


  • Position a rack about 8 inches from the broiler, and heat the broiler on high. In a 12-inch skillet, heat the oil over medium-high heat. Add the sausage and cook, stirring occasionally and breaking it apart, until golden brown in places, about 3 minutes. With a slotted spoon, transfer the sausage to a medium bowl. Add the mushrooms, onion, rosemary, and 1/2 tsp. salt to the skillet. Cover and cook, stirring once, until the mushrooms are golden, about 5 minutes. Add the beer, scrape up the browned bits on the bottom of the pan, and simmer until the beer evaporates, about 1 minute. Toss with the sausage.
  • Meanwhile, toast the baguette on a sheet pan, cut side up, under the broiler until lightly golden and crisp, 1 to 2 minutes.
  • Spread the bread with the mascarpone, and lightly season with salt and pepper. Top with the sausage mixture and then the mozzarella. Broil until the cheese melts, about 3 minutes. Sprinkle with the parsley, cool briefly, and serve.


Rate or Review


  • MsSardana | 10/09/2017

    Fine Cooking emailed this Make it Tonight recipe to me. It was a nice change-up, so easy to make, and my family loved it - they gave it a "make-it-again" rating. Thanks, Ronne.

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