Pizza with sausage, porcini mushrooms and mozzarella cheese

• 15 minutes to prepare •  30 minutes to cook  • Serves 4

Tartufo

I had a craving for pizza few days ago and decided to indulge and season my pizza with some of the autumn favorite ingredients.

I had some leftover sausage, some fresh porcini mushrooms, and some black truffle oil.
If you cannot find fresh porcini mushrooms, you may use frozen ones. I find through experience frozen ones are delicious as well.
The sausage was just basic Italian sausage. You really do not want to use sausage flavored with fennel in this pizza as it would not match the taste of the other ingredients.
Black truffle oil can be found at many specialty stores, and if you wanted to get really decadent you could even shave some black truffles on top of the pizza after it was baked.
Buon appetito!

Here are ingredients for a 4-serving recipe (4 pizzas):

1 kg pizza dough divided into 4 balls (you may find here my pizza dough recipe)
400 g porcini mushrooms
200 g sausage
1 sprig rosemary
400 g mozzarella cheese
EVO oil
Truffe oil
salt and pepper

1. When you are ready to bake the pizzas, take the dough out of the fridge, leaving at least 1 hour and half for it to warm up and get pliable
2. Wash the rosemary leaves
3. Meanwhile, wash fresh porcini mushrooms and cut them into thin slices
4. Cut the skin of the sausage with the tip of a sharp knife and remove it. Cut the sausage into nibbles of equal size
5. Place the sausage in a hot pan. Bake the sausage for 5 minutes each side, until it’s golden on top. Then, keep it aside
6. Pour 2 tablespoons of EVO oil in the same pan. Add fresh porcini mushrooms together with rosemary leaves, and cook them until all the water evaporates. Keep them aside
7. Cut mozzarella into thin slices and place it in a colander to drain
8. Preheat oven to 270°C (or, better, as far as oven temperatures go)
9. Generously dust the counter with semolina flour. Make the pizzas one at a time. Dip your hands in flour and lift a ball of dough. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss. When the dough is stretched out to your satisfaction (about 25 cm in diameter), lay it on the baking tray covered by baking paper
10. Sprinkle both porcini mushrooms and sausage over. Pour some EVO oil on top
11. Bake the pizza for about 10 minutes. If the top gets done before the bottom, you will need to move the baking tray to a lower self before the next round
12. When the crust of the pizza is golden - it means that the pizza is almost ready -, add the slices of mozzarella on top. Let mozzarella to melt for a couple of minutes
13. Remove the pizza from the oven and transfer it to a wooden cutting board. Add the truffle oil and wait 2 minutes to allow the cheese to set slightly. Serve and enjoy!

Nutrition Facts are detailed in the table below. Data is provided per serving.