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Did you guys know it’s National Pizza Party Day tomorrow? And it’s on a Friday every year which is perfect because I always associate homemade pizza with Friday nights. It’s what we did growing up. Friday night was a night for winding down after a long week of work and school and we took a little more time to make a meal together because we just had a bit more time. When I was a little older in high school, some of my volleyball teammates and I loved taking my mom’s leftover homemade pizza to volleyball tournaments as a snack. It was cold but we didn’t care. It was delicious.

Okay, so this wasn’t originally going to be a Sausage, Mushroom, and Spinach Pizza. It was going to be a vegetarian Spinach, Mushroom, and Garlic Pizza. Then during pizza night as I was frying up all the sausage for Rudy’s pizza I thought, hmmmmm, that would be really good on my Spinach, Mushroom, and Garlic Pizza. So because “Sausage, Mushroom, Spinach, and Garlic Pizza” is just too long of a title, I had to take out the “Garlic.” But don’t worry, it’s only missing from the title. There’s plenty in the pizza! And the sauce. And sauteed with the mushrooms. Just so much garlic. Do not eat on a first date. Unless it’s a BAD first date and you need an escape plan.

A pizza on a cutting board with a few pieces cut. On top is sausage, mushrooms, spinach, and melted mozzarella cheese.

We all really like thin crust pizza here in the Buentello household. I have to stand by the recipe that I’ve shared before in my post for Copycat Mellow Mushroom Thai Dye Pizza. That is the crust I recommend for this pizza too. Or any homemade pizza for that matter! Use a store-bought version if you must, but promise me you will try this at least once.

And you guys, the sauce. This sauce recipe is so nummy-licious I will most definitely be linking back to this post in the future to make with other pizza versions. The recipe below is for one pizza so you can definitely double (or triple) it if you’re having a pizza party. (And really, who needs a “national day” to have a pizza party?)

So, tell me, what’s your favorite pizza topping? If I had to pick one it would have to be garlic. I could seriously eat just a garlic and cheese pizza. Rudy says cheese pizza is a waste of time. Like peanut butter without jelly. Like Kool-Aid without sugar. Like him without me. (Awwwww.) Like Friday night without a pizza party.

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Sausage, Mushroom, and Spinach Pizza


  • 1 pizza dough
  • 1/2 pound Italian sausage
  • 1 teaspoon olive oil
  • 8 ounces baby bella (cremini) mushrooms washed, stems removed, sliced thin
  • 1 small yellow onion diced
  • 8 cloves garlic 4 whole, 4 minced
  • 2 cups baby spinach washed, stems removed
  • 7 ounces sundried tomatoes sold in a jar with olive oil
  • 1/3 cup fresh basil packed
  • 7 ounces crushed tomatoes
  • 1/2 teaspoon salt
  • 1 cup mozzarella
  • red pepper flakes optional


  1. Heat grill or oven to approximately 400ºF.

  2. Make the pizza dough according to directions.

  3. Warm up a skillet to medium heat. 

  4. Break up the sausage into bite-sized pieces and fry in the skillet until just browned. Remove from skillet and set aside.

  5. Add olive oil to the same skillet and keep on medium heat.

  6. Add the mushrooms, onion, and minced garlic. Cook until the mushrooms start getting a nice brown color on them.

  7. Add the spinach and cook just long enough for it to wilt. Remove from heat.

  8. In a food processor, add the sundried tomatoes, basil, whole garlic cloves, crushed tomatoes, and salt.

  9. Blend well.

  10. Spread the sauce on the dough and top with sausage, mushroom/garlic/spinach mixture, and cheese.

  11. Assemble the pizza on a pizza peel if you are cooking on a pizza stone on the grill. If baking in an oven, assemble on the pizza stone/pan.

  12. Bake for approximately 10 minutes.

  13. Sprinkle with red pepper flakes before serving if desired.

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