
Pizza Boscaiola Recipe (Sausage + Mushrooms)
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It's National Pizza Week and all week we're providing new recipes for you to make pizza at home from the new book, Pizza: Authentic, Rustic, Artisanal. Since exceptional pizza is the result of painstakingly refined processes, continual practice, and considerable attention to detail, it is accessible to everyone, everywhere.
While the road from here to the pizzas produced by legends such as Chris Bianco or Mark Iacono is long, we are hopeful that there is enough inspiration and instruction in these recipes to get you started upon it.
Today, we'll try PIZZA BOSCAIOLA
Boscaiola means “from the woods” in Italian, referring to mushrooms and game. Here, the game component is just humble sausage, but the pizza retains its earthy and substantial promise.

INGREDIENTS:
- Extra-virgin olive oil, as needed
- 1 link of Italian sausage, casing removed, crumbled
- Semolina flour, as needed
- 1 ball of pizza dough
- 1/3 cup Pizza Sauce
- ½ cup mushrooms
- Salt, to taste
- 3 oz. fresh mozzarella cheese, drained and cut into short strips
INSTRUCTIONS:
1. Place a baking stone or steel on the middle rack of the oven and preheat the oven to the maximum temperature.
2. Coat the bottom of a skillet with olive oil and warm it over medium-high heat. Add the sausage and cook until it starts to brown, about 6 minutes, stirring occasionally. Remove the pan from heat and set the sausage aside.
3. Dust a work surface with semolina flour, place the dough on the work surface, and gently stretch it into a round. over the dough with the sauce and top it with the mushrooms and sausage. Season with salt and drizzle olive oil over the pizza.
4. Using a peel or a flat baking sheet, transfer the pizza to the heated baking implement in the oven. Bake for about 5 minutes, until the crust starts to brown. Remove the pizza, distribute the mozzarella over the top, and return the pizza to the oven. Bake for about 10 minutes, until the crust is golden brown and starting to char. Remove the pizza from the oven and let it cool slightly before slicing and serving.

For this and more than 100 more recipes, pick up the new book, Pizza: Authentic, Rustic, Artisanal. Craft exquisite pizzas with this elegantly bound cloth-covered book featuring the best recipes from around the globe, expert techniques, and stunning photography.