Elk Italian Sausage Pizza with Ricotta Cheese, Sauteéd Mushrooms and Onion

1. Heat iron skillet on medium-high heat and cook elk Italian sausage until brown. Remove from heat and set aside.

2. Add 3 tablespoons of grape seed oil to the skillet. Sauté minced garlic cloves and diced shallot in the pan until they begin to soften and brown. Add sliced onion, sliced mushrooms and fresh oregano leaves to the garlic and shallot mixture. Stir and continue to sauté until onions become translucent and soft, generally about 10-12 minutes. Remove from heat when ready.

3. Heat oven to 400 degrees.

4. I like to take the leftover oil from the pan and brush the top and bottom of my pizza crust. Place pizza crust upside down on a cookie sheet and place it in the oven for about 5-6 minutes or until the top of the pizza crust begins to brown. Remove from the oven.

5. Turn the pizza crust right side up and cover the top of the crust with the ricotta cheese. Add tomato sauce, top with elk Italian sausage, and add mushroom and onion mixture. Then top off with chopped basil and freshly grated parmesan cheese.

6. Place in the oven and bake for approximately 12-14 minutes or until cheese is melted. Remove from the oven and enjoy.