Cooking/ Pizza/ Recipes

FridayNightSlice: Andouille, Mushroom & Fennel Pizza

The Seattle: Uli's Andouille, Crimini and Beecher's Flagship pizza

Before last weekend’s Super Bowl, you might have seen the Baking Steel’s pizza face off between a Seattle Skittle pizza and a New England sausage pie.  As much as we love Marshawn Lynch around here, I don’t think many of us are sprinkling Skittles on our ‘za.  Ann Osbourne Peavey, who commented on the Baking Steel Facebook post, called for a “REAL Seattle pizza” with Uli’s Famous Sausage and Beecher’s Cheese among other ingredients. With thanks to Ann for the inspiration, I bring you this week’s #FridayNightSlice — an Andouille and Crimini Mushroom pie topped with mozzarella and Beecher’s Flagship. Now that’s a Seattle pizza.

The Seattle: Uli's Andouille, Crimini and Beecher's Flagship pizza

Uli’s and Beecher’s Cheese are two Pike Place Market mainstays, so if you find yourself in Seattle, check them out. Beecher’s also has a location in NYC.  Wherever you buy it, their Flagship cheese is a kicked up white cheddar-ish cheese that tastes great on pizza and is a must in Hatch Chile Mac and Cheese.


The Seattle: Andouille, Mushroom & Fennel Pizza

Print Recipe
Serves: 1 pizza Cooking Time: 1 hour 22 minutes


  • 1 ball pizza dough (1/3 of a batch of Kenji's NY-Style dough)
  • 1/3 c. marinara sauce
  • 1/2 c. grated dry mozzarella
  • 4-5 medium crimini mushrooms, sliced thinly
  • 1/2 of a link Uli's Andouille sausage
  • 1/4 c. Beecher's Flagship cheese
  • 5-6 itty bitty fennel fronds, to garnish



Take your dough out of the fridge and let it sit on the counter for 1 hour before baking. At the same time, preheat Baking Steel at 500F.


Heat a large non-stick skillet over medium heat. Remove the sausage from its casing and form into bite size nubs, a little smaller than a marble. Cook until browned on all sides, about 3-4 minutes. They will not be fully cooked through. Set aside.


When ready to put your pizza together, turn the oven up to 525F. On a pizza peel lightly dusted with cornmeal or flour, stretch the dough into an ~ 10 inch circle and spread on the sauce, leaving about a 1 inch border. Add the mozzarella cheese and top with sausage and mushrooms. Sprinkle on the Beecher's Flagship and bake for ~7 minutes until the crust is browned and cheeses are melted.


Garnish with fennel fronds and serve.


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