Pizza Boscaiola
Enjoy the rich, rustic flavors of Italy with this Pizza Boscaiola recipe. Topped with fresh mushrooms, savory sausage, and smoky bacon, this pizza brings the taste of authentic Italian cuisine straight to your home.
Ingredients
- Pizza Dough:
- 2 ½ cups Tipo "00" or all-purpose flour
- 1 tsp sugar
- 1 tsp salt
- 1 packet 2 ¼ tsp active dry yeast
- ¾ cup warm water
- 1 tbsp olive oil
- Pizza Sauce:
- 1 can 14 oz San Marzano tomatoes, peeled and seeded
- 2 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- Toppings:
- 1 cup mozzarella cheese shredded
- ½ cup Parmesan cheese grated
- 1 cup mushrooms sliced
- ½ lb Italian sausage cooked and crumbled
- ¼ cup bacon cooked and chopped
Instructions
- Prepare the Dough:
- In a bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
- Mix in flour, salt, and olive oil, and knead until smooth.
- Let the dough rise in a lightly oiled bowl, covered, for 1-2 hours until doubled in size.
- Make the Sauce:
- Blend San Marzano tomatoes with garlic, oregano, basil, salt, and pepper until smooth.
- Heat olive oil in a pan, add the tomato mixture, and simmer for 15 minutes to thicken.
- Assemble the Pizza:
- Preheat your oven to 500°F (260°C) with a pizza stone inside.
- Roll out the dough on a floured surface into a 12-inch circle.
- Spread a layer of sauce on the dough, followed by mozzarella and Parmesan.
- Evenly distribute mushrooms, sausage, and bacon on top.
- Add a light sprinkle of Parmesan for a golden finish.
- Bake the Pizza:
- Transfer the pizza to the preheated stone and bake for 10-12 minutes, until the crust is golden and the cheese is bubbly and slightly browned.
- Let the pizza cool slightly before slicing.
Notes
Prepare the Dough:
In a bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
Mix in flour, salt, and olive oil, and knead until smooth.
Let the dough rise in a lightly oiled bowl, covered, for 1-2 hours until doubled in size.
Make the Sauce: Blend San Marzano tomatoes with garlic, oregano, basil, salt, and pepper until smooth.
Heat olive oil in a pan, add the tomato mixture, and simmer for 15 minutes to thicken.
Assemble the Pizza: Preheat your oven to 500°F (260°C) with a pizza stone inside.
Roll out the dough on a floured surface into a 12-inch circle.
Spread a layer of sauce on the dough, followed by mozzarella and Parmesan.
Evenly distribute mushrooms, sausage, and bacon on top.
Add a light sprinkle of Parmesan for a golden finish.
Bake the Pizza: Transfer the pizza to the preheated stone and bake for 10-12 minutes, until the crust is golden and the cheese is bubbly and slightly browned.
Let the pizza cool slightly before slicing.
Mix in flour, salt, and olive oil, and knead until smooth.
Let the dough rise in a lightly oiled bowl, covered, for 1-2 hours until doubled in size.
Make the Sauce: Blend San Marzano tomatoes with garlic, oregano, basil, salt, and pepper until smooth.
Heat olive oil in a pan, add the tomato mixture, and simmer for 15 minutes to thicken.
Assemble the Pizza: Preheat your oven to 500°F (260°C) with a pizza stone inside.
Roll out the dough on a floured surface into a 12-inch circle.
Spread a layer of sauce on the dough, followed by mozzarella and Parmesan.
Evenly distribute mushrooms, sausage, and bacon on top.
Add a light sprinkle of Parmesan for a golden finish.
Bake the Pizza: Transfer the pizza to the preheated stone and bake for 10-12 minutes, until the crust is golden and the cheese is bubbly and slightly browned.
Let the pizza cool slightly before slicing.