• Preheat oven to 500 degrees (or temp on pizza crust package). Pre-bake Pizza crust. We bake ours for about 8 minutes.
  
• Heat the olive oil in a saute pan. Add the sage leaves. Saute them for about 2 minutes until they start to crisp up.
  
• Drain the sage leaves on a paper towel. Set aside until you build the pizza.
  
• Add the garlic to the olive and saute for about 2 minutes. Do not burn the garlic. Remove the olive oil from the heat. Set Aside. Reserve 1 Tablespoon of the olive oil with garlic to use for sauteing the mushrooms.
  
• Slice the mushrooms
  
• Saute the mushrooms in the 1 Tablespoon of the reserved garlic olive oil. Add one teaspoon of salt. Cook the mushrooms until they have the crispness you prefer—about 5 minutes. Remove from the pan and set aside until you build the pizza.
  
• Cook the sausage until it's done in the same pan as the mushrooms.
  
• Shred the cheese- NY Sharp white cheddar, Mozzarella, and Fontina.
  

Build the pizza

• When the dough begins to brown, remove it from the oven and build the pizza.
  
• Using a pastry brush, spread the olive oil and garlic mixture onto the pizza crust.
  
• Mix the cheeses together and sprinkle on top of the pizza crust.
  
• Add the sauteed mushrooms
  
• Sprinkle on the cooked sausage
  
• Spoon dollops of the ricotta cheese on top.
  

Final Steps

• Bake at 500 degrees for 10 minutes and check. Keep checking every few minutes until the cheese is bubbling and starts to get a nice light golden shade.
  
• When the pizza is done, remove from the oven and top with the sage leaves.
  
• Cut and Enjoy!!!!