Boscaiola Pizza

A thin, crispy crust topped with browned sausage meat and forest mushrooms. The scent of woodland and bubbling melted cheese fills the room straight out of the oven.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 1332
• Protein: 62 g
• Carbs: 132 g
• Fat: 63 g

Ingredients

• 2 piece Bread dough ( rolled out thinly )
• 150 g Tomato caviar ( as a base )
• 250 g Buffalo milk mozzarella ("di bufala") ( diced )
• 200 g Boletus edulis ( sliced )
• 200 g Button mushroom ( sliced )
• 300 g Sausage meat ( crumbled )
• 2 piece Garlic ( minced )
• 2 tbsp Extra virgin olive oil
• 10 g Flat-leaf parsley ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 200 g Fennel Salsiccia ( remove casing and crumble )

Instructions

1. Forest garnish preparation

   Slice the button mushrooms and porcini. Toss them in a pan with olive oil and minced garlic. Sauté over high heat until the mushrooms brown and the vegetation water has completely evaporated.

2. Searing the meats

   In the same pan, crumble the sausage meat and the Italian salsiccia. Brown them until well-seared and crispy. Set aside with the mushrooms.

3. Pizza assembly

   Roll out the bread dough thinly. Spread the tomato caviar on the base. Distribute the diced mozzarella, then the mushroom and sausage mixture over the entire surface.

4. High temperature baking

   Bake at 250°C. The pizza is ready when the edges are puffed, brown, and the cheese is bubbling in the center. Sprinkle with chopped flat-leaf parsley as soon as it comes out.

Chef's tips

• Preheat your baking tray along with the oven to sear the dough from underneath.
• Do not overload the pizza with sauce, or the dough will remain soft in the center.
• If the mushrooms release too much water, drain them before putting them on the pizza.

Storage

Keeps for 24h in the fridge. Reheat in a covered pan to restore the crust's crispiness.