Boscaiola Pizza

Name: Boscaiola Pizza
Prep time: 1 h 30 min
Cook time: 12 min
Total time: 1 h 42 min
Yield: 1 medium pizza, 4 serving(s)
Ingredients: 1/2 cup durum flour; 1/2 cup flour (00 flour); 1/4 cup water; 1/8 cup warm water; 1/2 teaspoon instant yeast; 3/4 teaspoon salt; 1/4 teaspoon caster sugar; 1 teaspoon olive oil; 150 g assorted mushrooms; 3 shallots; 1 garlic clove; 1/2 tablespoon olive oil; 1/2 tablespoon butter; 1 tablespoon sage leaf, finely chopped; 1 tablespoon parsley, finely chopped; 1/2 cup white wine; 1/2 cup vegetable broth; salt and black pepper; 2 Italian sausages; 1 teaspoon fennel seed; 1/2 tablespoon olive oil; 100 g button mushrooms; 1/4 cup mozzarella cheese, grated; 1 teaspoon parsley, for garnish

Submitted by hxnnxh

"Instead of the classic tomato sauce, his pizza has a mushroom based sauce. It is my favorite pizza with the subtle herby flavours and crispy crust! If you cannot get your hands on durum or 00 flour, you can substitute all purpose flour or wheat flour."

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photo by hxnnxh

Ready In:: 1hr 42mins
Ingredients:: 24
Yields:: 1 medium pizza
Serves:: 4

ingredients

Pizzadough Ingredients
¹⁄₂ cup durum flour
¹⁄₂ cup flour (00 flour)
¹⁄₄ cup water
¹⁄₈ cup warm water
¹⁄₂ teaspoon instant yeast
³⁄₄ teaspoon salt
¹⁄₄ teaspoon caster sugar
1 teaspoon olive oil
Sauce Ingredients
150 g assorted mushrooms
3 shallots
1 garlic clove
¹⁄₂ tablespoon olive oil
¹⁄₂ tablespoon butter
1 tablespoon sage leaf, finely chopped
1 tablespoon parsley, finely chopped
¹⁄₂ cup white wine
¹⁄₂ cup vegetable broth
salt and black pepper
Topping ingredients
2 Italian sausages
1 teaspoon fennel seed
¹⁄₂ tablespoon olive oil
100 g button mushrooms
¹⁄₄ cup mozzarella cheese, grated
1 teaspoon parsley, for garnish

directions

Start with making the pizza dough. Proof the yeast in the 1/8 cup warm water and 1/4 tsp sugar.
Put flour and 3/4 tsp salt in a bowl. Add water, yeast mixture and 1 tsp olive oil and knead dough to a ball with nice elastic and smooth consistency. cover with damp cloth and leave to rise for 1-1,5 hours until dough has doubled in size.
In the meantime, start preparing sauce and toppings. For the sauce, chop garlic and shallots very finely. Put approximately 3/4 of the mushrooms in a food processor and process to a puree.
Slice remaining mushrooms and fry them in 1 tbs of olive oil until browned, set aside.
Remove meat from sausage casing and fry in a frying pan until browned, working it with a wooden spoon to get nice small chunks of meat. Add fennel seeds the last 2 minutes. Set aside.
In a frying pan, heat 1/2 tbs butter and 1/2 tbs olive oil on medium-low heat and cook shallots and garlic without browning them, just until the raw aroma dissapears. Add mushroom puree and cook until most of the moisture has evaporized and the mixture starts to darken in color.
Add the wine, bring to a boil until alcohol has evaporized. Add chopped parsley, sage and vegetable stock and simmer until sauce has thickened. Season with salt and black pepper to taste.
Preheat oven to 500 degrees F.
Roll dough with rolling pin into a circle of about 12 inches and place onto pizza stone or baking tray. Bake the bare crust for 4 minutes. Remove from oven and coat with boscaiola sauce. Top with fried mushrooms, sausage and grated mozzarella. Bake another 6-8 minutes until edges are light brown and cheese has melted. Remove from oven, garnish with fresh parsley, a drizzle of olive oil and serve.