Bison Sausage Pizza

Prepare the dough: Dissolve yeast and honey in warm water, let stand 5 minutes until foamy. In a large bowl, combine flour and salt. Add yeast mixture and olive oil, mix until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic.

Let dough rise: Place dough in an oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour until doubled in size.

Cook the bison sausage: Remove sausage from casings if needed. In a skillet over medium-high heat, cook bison sausage, breaking into crumbles, until browned and cooked through (about 6-8 minutes). Drain and set aside.

Saute the mushrooms: In the same skillet, add a drizzle of olive oil. Saute mushrooms with garlic, onion, rosemary, and thyme until golden and fragrant (about 5-6 minutes). Season with salt and pepper.

Preheat oven and stone: Place pizza stone on the lowest rack and preheat oven to 500F (260C) for at least 30 minutes. The stone needs to be ripping hot for a crispy crust.

Shape the dough: Punch down risen dough. On a floured surface, stretch or roll dough into a 14-inch round. Transfer to a floured pizza peel.

Assemble the pizza: Spread pizza sauce evenly over dough, leaving a 1-inch border. Sprinkle with mozzarella, then top with bison sausage crumbles and sauteed mushroom mixture.

Bake: Slide pizza onto hot stone and bake for 10-12 minutes until crust is golden and cheese is bubbling with brown spots.

Finish and serve: Remove from oven, drizzle with olive oil, add fresh cracked pepper and red pepper flakes if desired. Let rest 2 minutes before slicing into 8 wedges.