Pizza Boscaiola with a Twist

Ingredients

• 1 pizza dough (store-bought or homemade) 1 pizza dough (store-bought or homemade)
• 1 cup (150g) cremini mushrooms, sliced 1 cup (150g) cremini mushrooms, sliced
• 1 cup (150g) shiitake mushrooms, sliced 1 cup (150g) shiitake mushrooms, sliced
• 1 cup (150g) oyster mushrooms, sliced 1 cup (150g) oyster mushrooms, sliced
• 1/2 pound (225g) Italian sausage, casings removed 1/2 pound (225g) Italian sausage, casings removed
• 1/2 cup (120ml) tomato sauce 1/2 cup (120ml) tomato sauce
• 2 cups (200g) mozzarella cheese, shredded 2 cups (200g) mozzarella cheese, shredded
• 1/4 cup (30g) Parmesan cheese, grated 1/4 cup (30g) Parmesan cheese, grated
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 tablespoon olive oil 1 tablespoon olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 18g (9g saturated)
• Carbohydrates: 28g (3g sugars)
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 450°F (230°C).
2. 2.
   In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
3. 3.
   Add the Italian sausage to the skillet and cook until browned, breaking it up into small pieces with a wooden spoon.
4. 4.
   Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender. Season with salt, pepper, and dried oregano.
5. 5.
   Roll out the pizza dough on a floured surface to your desired thickness.
6. 6.
   Transfer the rolled-out dough to a baking sheet or pizza stone.
7. 7.
   Spread the tomato sauce evenly over the dough, leaving a small border around the edges.
8. 8.
   Sprinkle half of the shredded mozzarella cheese over the sauce.
9. 9.
   Spread the cooked sausage and mushroom mixture over the cheese.
10. 10.
    Top with the remaining mozzarella cheese and sprinkle with grated Parmesan cheese.
11. 11.
    Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
12. 12.
    Remove from the oven and garnish with fresh parsley.
13. 13.
    Allow the pizza to cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly before slicing. If using dried mushrooms, rehydrate them in warm water before cooking.
• Italian sausage — Remove the casings before cooking to crumble the sausage easily.

Tips & Tricks

• For a vegetarian version, substitute the Italian sausage with plant-based sausage crumbles.
• Experiment with different types of mushrooms to add depth of flavor.
• Add a drizzle of truffle oil or balsamic glaze for an extra touch of luxury.
• If you prefer a thinner crust, roll out the dough to a thinner consistency.
• Serve the pizza with a side of fresh arugula dressed with lemon vinaigrette for a refreshing contrast.

Serving advice

Serve the Pizza Boscaiola hot, straight from the oven. Cut it into slices and serve on a wooden board or pizza stone for an authentic Italian touch. Pair it with a simple green salad dressed with balsamic vinaigrette to complete the meal.

Presentation advice

To enhance the presentation, sprinkle some fresh parsley over the pizza just before serving. The vibrant green color will add a pop of freshness and make the dish even more visually appealing.