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
- 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 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.