{"product_id":"pizza-boscaiola-woodsmans-mushroom-sausage","title":"Pizza Boscaiola (Woodsman's Mushroom \u0026 Sausage)","description":"\u003cp\u003eBoscaiola means 'from the woods' in Italian, and this is one of the great Neapolitan pizzas - earthy mushrooms and crumbled Italian sausage on a bubbling mozzarella base. The secret is getting your mushrooms properly golden before they go anywhere near the dough. A pizza oven does something special here: the blistering heat chars the sausage edges while the mushrooms pick up a smoky depth you simply can't get from a kitchen oven. This is autumn comfort food at its best.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e1 pizza dough ball (about 250g - see our Classic Neapolitan Pizza Dough)\u003c\/li\u003e\n  \u003cli\u003e150g mixed mushrooms (chestnut mushrooms are reliable; use porcini if you can get them)\u003c\/li\u003e\n  \u003cli\u003e1 Italian sausage (about 100g), casing removed and meat crumbled\u003c\/li\u003e\n  \u003cli\u003e125g mozzarella, torn into pieces\u003c\/li\u003e\n  \u003cli\u003e1 clove garlic, finely sliced\u003c\/li\u003e\n  \u003cli\u003eA small handful of fresh flat-leaf parsley, roughly chopped\u003c\/li\u003e\n  \u003cli\u003eExtra virgin olive oil\u003c\/li\u003e\n  \u003cli\u003eSalt and black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003ePreheat your pizza oven to 400-450°C. While it heats, prepare the toppings.\u003c\/li\u003e\n  \u003cli\u003eSlice or quarter the mushrooms depending on size. Heat a tablespoon of olive oil in a pan over high heat, add the garlic, then the mushrooms. Cook for 3-4 minutes until golden and any liquid has evaporated. Season with salt and pepper. Set aside.\u003c\/li\u003e\n  \u003cli\u003eSqueeze the sausage meat from its casing and break it into small, rough pieces. Fry in the same pan as the mushrooms (or a separate hot pan) for 3-4 minutes until browned and cooked through - raw pork sausage will not cook safely in a 90-second pizza bake.\u003c\/li\u003e\n  \u003cli\u003eStretch your dough to about 12 inches on a well-floured surface. Transfer to a floured peel.\u003c\/li\u003e\n  \u003cli\u003eScatter the torn mozzarella across the base. Distribute the sauteed mushrooms evenly, then dot the crumbled sausage between them.\u003c\/li\u003e\n  \u003cli\u003eSlide into your pizza oven and cook for 60-90 seconds, turning regularly with a turning peel for even charring. The sausage should be cooked through and starting to crisp at the edges.\u003c\/li\u003e\n  \u003cli\u003eFinish with the chopped parsley and a drizzle of good olive oil. Serve immediately.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57507583132032,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/pizza-boscaiola-woodsmans-mushroom-sausage-2377392.jpg?v=1772492538","url":"https:\/\/kitcheninthegarden.co.uk\/products\/pizza-boscaiola-woodsmans-mushroom-sausage","provider":"Kitchen In The Garden","version":"1.0","type":"link"}