Boscaiola Pizza
Ingredients
- 2 pcBread dough (rolled out thinly)
- 150 gTomato caviar (as a base)
- 250 gBuffalo milk mozzarella ("di bufala") (diced)
- 200 gBoletus edulis (sliced)
- 200 gButton mushroom (sliced)
- 300 gSausage meat (crumbled)
- 2 pcGarlic (minced)
- 2 tbspExtra virgin olive oil
- 10 gFlat-leaf parsley (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 200 gFennel Salsiccia (remove casing and crumble)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 24h in the fridge. Reheat in a covered pan to restore the crust's crispiness.
