Goat Cheese, Sausage and Mushroom Wellington (or Pizza!)

INGREDIENTS

• 1 sheet puff pastry, thawed
• 1 lb Italian sausage
• 1 medium white or yellow onion, sliced
• 2 cloves garlic, minced
• 1 Tbsp olive oil
• 1 sprig of thyme, leaves removed
• 10-12 oz mushrooms, cleaned and stems removed, sliced
• Salt and Pepper to taste
• Approximately 1 cup of goat cheese (this was spreadable so I dolloped it on; depending on your cheese you could also sprinkle on a dryer product or even use mozzarella if not using goat cheese).
• 1 egg

PREPARATION

1. Flour your counter a bit and roll out pastry so that it's about 1/2" larger on all sides after rolling.
2. Remove the casing, if any, from the sausage and scatter pieces in a large skillet on medium heat. Add the onion and saute together until the sausage is well browned and the onions are translucent.
3. Add the minced garlic and continue to saute for 1-2 minutes.
4. Preheat the oven to 400 degrees.
5. Remove the sausage and onions from the skillet and add the olive oil. Saute the sliced mushrooms for 4-5 minutes until just softened. Add the thyme leaves and saute for another minute.
6. Layer the sausage mixture, mushrooms and cheese on top of the pastry, leaving enough on sides to overlap dough on top of the mixture. Wet the edges of the pastry and crimp all of the edges together.
7. Brush the egg over the pastry, put into the oven and bake for approximately 25 minutes until nicely browned.
8. Let cool for 5 minutes, then slice and serve.
For pizza:
9. Make or buy pizza dough, press into pan and layer the sausage mixture, mushrooms and goat cheese on top of the dough. Sprinkle with some Parmesan if desired and bake according to standard directions for your dough.