• can refrigerated pizza dough
  • packet (or 3 Tbsp bulk) dry ranch seasoning mix
  • Tbsp olive oil
  • 1 lb bulk italian sausage – separate into chunks
  • 1-1/2 C shredded mozzarella cheese
  • 12 oz mushrooms – sliced
  • 1 can black olives – sliced – drained
  • 15 oz ricotta cheese
  • cloves garlic – minced


  1. Preheat oven to 450 degrees
  2. Roll pizza dough out into a 15” x 9” rectangle and set aside
  3. In a large skillet, over a medium-high heat, add oil and chunks of sausage – cook until browned
  4. Lower heat to medium and add the garlic, mushrooms and black olives
  5. Saute for 5 minutes until mushrooms have softened
  6. Remove from heat and set aside
  7. In a large bowl, combine ricotta cheese and the ranch seasoning mix and stir until well blended
  8. Spread ricotta cheese evenly over pizza crust, leaving a 1/2″ border around the edges
  9. Top the pizza with the sausage/mushroom mixture
  10. Sprinkle the mozzarella cheese on top of the sausage/mushrooms
  11. Bake for 8 to 10 minutes or until crust is golden and cheese is bubbly