Pizza Boscaiola Recipe Guide

Pizza Boscaiola, with its earthy mushrooms, creamy cheese, and savory sausage, is an Italian classic that’s both rustic and indulgent. It’s a perfect choice if you’re looking to impress with a homemade pizza that feels like a woodsy, comforting Italian experience. Let me show you how I make this flavorful pizza, step by step.

Notes on What to Expect

From my own personal experience, the Pizza Boscaiola has a beautifully balanced flavor creamy from the Parmesan and cream, earthy from the mushrooms, and savory from the sausage. The crust should be airy and slightly chewy, with a crisp edge. The toppings provide a rich depth of flavor that is perfect for cozy dinners or casual gatherings.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Time to Stand: 1 hour (for dough rising)
• Total Time: 1 hour 40 minutes
• Ease of Cooking: Moderate
• Servings: 4 (1 pizza, 8 slices)
• Calories per Serving: ~350 kcal per slice
• Cost of Ingredients: Moderate
• Cuisine: Italian
• Course: Main
• Equipment Needed: Pizza stone or baking sheet, large mixing bowl, skillet, rolling pin
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Ingredients

For the Dough:

• 2 ¼ cups all-purpose flour
• 1 cup warm water
• 1 tsp sugar
• 1 packet active dry yeast (approx. 2 ¼ tsp)
• 1 tsp salt
• 1 tbsp olive oil

For the Toppings:

• 1 cup mozzarella cheese, shredded
• ½ cup cremini or porcini mushrooms, sliced
• ½ cup Italian sausage, crumbled and cooked (pork or chicken sausage)
• 2 tbsp heavy cream
• 2 tbsp Parmesan cheese, grated
• Fresh parsley, for garnish
• Salt and pepper, to taste
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Instructions

Step 1: Prepare the Dough

1. Activate the Yeast: In a small bowl, mix the warm water with sugar, then sprinkle in the yeast. Let it sit for about 5–10 minutes until it becomes foamy.
2. Mix the Dough: In a large mixing bowl, combine flour and salt. Pour in the activated yeast mixture and olive oil. Stir until a dough begins to form.
3. Knead the Dough: Transfer the dough onto a floured surface. Knead for about 8–10 minutes until it’s smooth and elastic. If it feels sticky, add a little flour.
4. Let It Rise: Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm area for 1 hour or until it doubles in size.

Step 2: Prepare the Toppings

1. Cook the Sausage: In a skillet over medium heat, cook the sausage until browned and crumbly. Set aside on a paper towel to drain excess oil.
2. Sauté the Mushrooms: In the same skillet, add a dash of olive oil if needed, and cook the sliced mushrooms for 3–4 minutes until soft and golden. Season lightly with salt and pepper.
3. Mix the Cream and Parmesan: In a small bowl, mix the heavy cream and Parmesan cheese to create a rich, creamy base.

Step 3: Shape the Dough and Add Toppings

1. Preheat the Oven: Place your pizza stone or baking sheet in the oven and preheat it to 475°F (245°C) for at least 15 minutes.
2. Shape the Dough: Once the dough has risen, punch it down to release air. Roll it out on a floured surface to about 12 inches in diameter for a classic pizza size.
3. Add the Toppings:
   • Spread the cream and Parmesan mixture evenly over the dough.
   • Sprinkle mozzarella cheese on top.
   • Evenly distribute the sausage and mushrooms.

Step 4: Bake the Pizza

1. Transfer the Pizza: Carefully slide the pizza onto the preheated pizza stone or baking sheet.
2. Bake: Bake for 12–15 minutes until the crust is golden and the cheese is bubbling.
3. Garnish: Remove from the oven, sprinkle fresh parsley on top, and add a dash of black pepper for extra flavor. Let it cool for a couple of minutes before slicing.

Tips and Variations

• For a Crispier Crust: Bake the pizza on a preheated pizza stone, which helps distribute heat evenly and crisps up the bottom of the crust.
• Substitution for a Vegetarian Option: Replace the sausage with more mushrooms or roasted vegetables, like bell peppers or zucchini.
• Dairy-Free Version: Use a dairy-free mozzarella substitute, and skip the heavy cream or use a dairy-free cream alternative.
• Extra Flavor Boost: Add a few sprigs of rosemary or thyme for an earthy aroma that complements the mushrooms and sausage.
• Mild Spice: Add red pepper flakes if you like a bit of spice with your pizza.
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Nutritional Information Per Serving (1 Slice)

• Calories: ~350 kcal
• Protein: 15g
• Carbohydrates: 35g
• Fat: 15g
• Fiber: 2g
• Sodium: 450mg

I hope this guide has made creating Pizza Boscaiola at home feel a little less daunting, and I’d love to know if you tried it yourself. Did this guide help, or do you have any tips of your own? Please, be honest and leave your feedback below I genuinely enjoy hearing from real people like you.