Pizza Funghi e Salsiccia (Mushroom and Sausage Pizza), any night is a great night for pizza especially when sausages and mushrooms are involved.
Song of the day: “Infatuation”, by Rod Stewart.
Pizza Funghi e Salsiccia (Mushroom and Sausage Pizza). Take wonderfully spiced Italian sausage, and combine them with juicy plump mushrooms all on a beautiful tomato sauce smothered on a homemade crispy crust. The result, spectacular!
Pizza is a food that I can eat any day all week long. Add in the sausage and mushrooms and I will eat it cold in the morning because the flavors and textures are spot on and cravings for this pizza for me never subside.
When the moon hits your eye like a big Pizza Pie, that’s………….
No matter where I am or what I am doing, when I smell that familiar pizza dough and all those fresh Italian toppings I am at full attention and the need to get a piece is consequently very high. Italian sausage is the same thing. I love it. It brings back some very funny memories from growing up in an Italian home.
Memories just like the one we had before………………
September was the month for sausage making in our home. My dad would go to the meat packers and search for a quality ground pork and casings to house his family seasoned recipe for sausages. There would be this mound of ground pork on a large wood board all seasoned and aromatic.
My dad and mom hand-mixed spices like paprika, fennel, and a blend of salt and pepper, resulting in a most flavorful mix. They would always fry some up in a pan just to see if the seasoning was in that sweet spot, and we got to taste it with some bread and all I can say is mmmmmmmmmmm………..
I remember waking up super early so I could get my hands on some sausage meat. I would grab a chunk, flatten it into a round, and fry that baby in a pan. My mom and dad would smell the aroma and wake up only to laugh at the site of my brother and I eating a homemade Italian sausage patty in some pagnotta bread! I think they came quickly to make sure we hadn’t eaten all of the sausage meat, which consequently was very feasible, lol.
I can tell you many a story of my love for Italian sausage, however, we must forge on and get to making this Pizza Funghi e Salsiccia (Mushroom and Sausage Pizza), because all this talk about sausages, has made me so hungry!
What we will need:
- Pizza dough
- San Marzano canned tomatoes
- Olive oil
- oregano, salt, and pepper
- Italian sausage meat
- garlic, thyme, sage, and parsley
- a pinch of peperoncino
- a couple of drops of white truffle oil (optional)
With all ingredients at hand, it is time to start making this delicious Pizza Funghi e Salsiccia (Mushroom and Sausage Pizza)!
- Firstly we need to pre-heat the oven to 500 degrees F. A nice hot pizza oven ensures us a crispy crust and beautifully roasted ingredients and lots of melted cheese. I used a pizza oven you put right in your barbeque, it works amazingly, however, if you don’t have one of those, a nice thick pizza stone on the barbecue does the trick too!
- Secondly stretching the dough in a pan needs to happen. As a result, a beautiful bordered round pizza pie.
- Thirdly a slathering of that sauce which we seasoned with oregano, olive oil, salt, and pepper.
- Fourthly the toppings of sausage meat which I sauteed in a pan previously, and of course the mushrooms which were sauteed in evo oil and butter, with thyme, garlic, sage, parsley, salt, and pepper, and a pinch of peperoncino for some heat. If you add the drops of truffle oil, they will add more aromatics to the mushrooms.
- Finally, a topping of fresh bocconcini and into that hot oven it goes for a few minutes coming out all crisp, gooey, aromatic yummy good.
- Finally, time to EAT!
If pictures could speak……………..
Look at that nice golden crust with those charred edges. This says flavor flavor. That melted crisp cheese on top and those morsels of sausage and mushroom all nestled in, look absolutely inviting. The aroma of Italian sausage spices, freshly baked pizza dough is a deal sealer and with a pizza cutter in hand, I am ready to divide this pizza and get a slice into my hand!
Sounds of perfection………….
I love when the pizza cutter is going through and you hear that familiar crunch right to the underside of the crust. It means we have done our job in getting the heat and crust just right. Well, shouldn’t say we, as Nicoletta made the pizza dough, and she does it so well. Let’s rephrase that, she is amazing at it! Those hands are registered master pizza dough weapons, lol.
I am going to shut up now and finally taste this masterpiece. OMG, that crust is amazing. Its flavor so subtle yet rich and that crunch and crispness at the bottom mean I don’t have to fold it or two-hand it to keep it from falling.
The sausage meat is wonderful, juicy, tender and spiced so well with hints of fennel, and paprika. The mushrooms are spectacular and partner with the sausage so well, offering plumpness and juiciness beyond belief. That tomato sauce is the perfect base for all the textures and ingredients as it has this acidic sweetness and freshness that just awakens your taste buds!
Cheese Glorious Cheese…………
Now let’s talk cheese. It is melted and crispy and so buttery and luxurious that it is, as a result, a perfect end to a pizza story………..
The end of the week is upon us and a good time for a meal like this. When we are in Italy you can always find this type of pizza as it is one of the popular ones. It is nice to bring back memories of the past and new memories with a little of our culture to you. Pizza is a great sharing food and probably one of the most hand-friendly foods around. Gather the family, call your friends, and get that oven blazing hot because tonight is Pizza Night and the special is this Pizza Funghi e Salsiccia (Mushroom and Sausage Pizza).
Song of the day: “Infatuation” by Rod Stewart.Print
Pizza Funghi e Salsiccia (Mushroom and Sausage Pizza). Take wonderfully spiced Italian sausage, and combine it with juicy plump mushrooms all on a beautiful tomato sauce smothered on a homemade crispy crust. The result, spectacular!
- 1 homemade fresh pizza dough (our homemade here)
- 1 small can San Marzano tomatoes, pureed
- A drizzle of olive oil
- Pinch of salt, pepper, and oregano
- 250 g Italian sausage meat
- 250 g white button mushrooms
- 2 Tbsp olive oil
- a pat of butter
- 1 clove of garlic, whole, peeled and pressed
- salt, pepper, fresh thyme, sage, and parsley, chopped
- a pinch of peperoncino
- a drop or two of truffle oil (optional)
- 250 g fresh bocconcini cheese
- Take sausage meat and saute in a pan breaking it up into small morsels while cooking. Saute for about 10 minutes. Place in a bowl and set aside.
- In the same pan as you cooked the sausage, drizzle in olive oil leaving some for finishing the pizza, and add butter. Place in the pressed and peeled garlic clove, bring to a medium to high heat.
- Toss in mushrooms, herbs, and season with salt, pepper, and peperoncino. Saute for about 5-8 minutes.
- Optional- Add in a drop or two of truffle oil and saute for about 1 minute.
- Take off heat and set aside.
- Pre-heat pizza oven or pizza stone on the barbeque to 500 degrees F.
- Stretch dough into a round, leaving the borders a little thicker and place onto a very well semolina floured pizza paddle.
- Spread tomato sauce starting in the middle and going to the border leaving about a 1/4 inch for a crust.
- Place sausage meat evenly onto the sauce then arrange mushrooms and bocconcini.
- Finish with a drizzle of olive oil and carefully slide pizza from paddle to oven.
- Bake for about 5 minutes or until you see crust turning golden on the edges with some charring and the cheese bubbling on top.
- Take out of the oven with paddle and place on a clean surface to cut.
- Ready to serve.
- You can use a pizza stone if you don’t have a pizza oven.
- Another way you can do it is to place the pizza dough right on the barbecue grill on indirect heat. When the dough begins to turn golden on the bottom with grill marks turn it over and then place your sauce and toppings on. Cook for about 2 minutes then take off the grill. Remember to oil the grill so the dough does not stick to it.
- You could always do it in the regular oven at 425-430°F on a stone or in a pizza pan, although you will need a longer cook time.