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Okie Dokie Mushroom Sausage Pizza Bites

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  • 1 (6 1/2 oz.) pkg. Shawnee Mills Pizza Crust Mix
  • 2 T. olive oil
  • ¼ c. Hiland Salted Butter
  • 8 oz. J-M Farms Mushrooms, sliced
  • ¼ c. thinly sliced green onions
  • 1 T. Shawnee Mills All-Purpose Flour
  • ½ t. Daddy Hinkle’s Onion and Garlic Sea Salt Blend
  • 1 lb. JC Potter Italian Sausage, browned and drained
  • ½ c. Hiland Sour Cream
  • ¼ grated fresh parmesan cheese
  • 1 c. (4oz.) shredded Pure Prairie Creamery Lazy Daisy Monterey Jack Goat Cheese
  • 3 small plum tomatoes, thinly sliced and seeded
  • 2 T. chopped parsley


Heat oven to 350 degrees. Spray a 10x15-inch jelly roll pan with non-stick cooking spray. Mix pizza crust as directed on package and roll into a 10x15 inch rectangle. Place on prepared pan. Brush with olive oil. Bake for 8 minutes. Meanwhile, in a medium skillet, sauté mushrooms and onions for 10-15 minutes until almost dry. Stir in flour, sea salt blend, salt, and sausage. Stir in cream. Cook for 5-8 minutes until mixture thickens, stirring often. Stir in Parmesan cheese. Spread over partially baked crust. Sprinkle with cheese. Arrange tomato slices over cheese. Bake for 10-12 minutes until cheese melts and crust is golden. Sprinkle with parsley. Cut into 1 ½ x 2-inch bars. Serve warm. Serves 12-14.

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