Prepare pizza dough recipe (if making homemade). See notes below.
Clean mushrooms, trim stems, pat dry and slice into 1/8 inch slices.
In a large stove top pan on medium-high heat, add butter and minced garlic.
Add in 3/4 of the mushrooms. Keep a small handful of uncooked mushrooms aside. Add a generous pinch of kosher salt, fresh pepper and a pinch of finely chopped sage (1/4 tsp). Cook, stirring occasionally for 5-10 minutes until any excess water released has cooked off and the mushrooms are just beginning to crisp and brown.
Meanwhile, preheat oven to 425 degrees and slice pizza mozzarella ball into 1/8 inch thick rounds. Set aside for assembly.
Place pizza dough on an olive oil greased baking sheet (or pizza stone).
In a small bowl, mix 1 tsp of olive oil with 1/2 tsp finely chopped sage. Pour onto the pizza dough and use a brush or your fingers to coat the dough, all the way to the edges.
Evenly spread most of the cooked mushrooms over the dough. Place pizza mozzarella over top (spread out for max coverage). Sprinkle the remaining cooked and uncooked mushrooms over top and garnish with another 1/2 tsp of chopped sage.
Bake at 425 for 15-20 minutes, until golden and bubbling.