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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Start with making the pizza dough. Proof the yeast in the 1/8 cup warm water and 1/4 tsp sugar. | 2. Put flour and 3/4 tsp salt in a bowl. Add water, yeast mixture and 1 tsp olive oil and knead dough to a ball with nice elastic and smooth consistency. cover with damp cloth and leave to rise for 1-1,5 hours until dough has doubled in size. | 3. In the meantime, start preparing sauce and toppings. For the sauce, chop garlic and shallots very finely. Put approximately 3/4 of the mushrooms in a food processor and process to a puree. | 4. Slice remaining mushrooms and fry them in 1 tbs of olive oil until browned, set aside. | 5. Remove meat from sausage casing and fry in a frying pan until browned, working it with a wooden spoon to get nice small chunks of meat. Add fennel seeds the last 2 minutes. Set aside. | 6. In a frying pan, heat 1/2 tbs butter and 1/2 tbs olive oil on medium-low heat and cook shallots and garlic without browning them, just until the raw aroma dissapears. Add mushroom puree and cook until most of the moisture has evaporized and the mixture starts to darken in color. | 7. Add the wine, bring to a boil until alcohol has evaporized. Add chopped parsley, sage and vegetable stock and simmer until sauce has thickened. Season with salt and black pepper to taste. | 8. Preheat oven to 500 degrees F. | 9. Roll dough with rolling pin into a circle of about 12 inches and place onto pizza stone or baking tray. Bake the bare crust for 4 minutes. Remove from oven and coat with boscaiola sauce. Top with fried mushrooms, sausage and grated mozzarella. Bake another 6-8 minutes until edges are light brown and cheese has melted. Remove from oven, garnish with fresh parsley, a drizzle of olive oil and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
durum flour	1/2	cup		2521.6667	0.0	561.0	14.1667
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
water	1/4	cup		0.0	0.0	0.0	0.0
water	1/8	cup		0.0	0.0	0.0	0.0
yeast	1/2	teaspoon		5.55	0.6126	0.7164	0.027000000000000003
salt	3/4	teaspoon		-	-	-	-
caster sugar	1/4	teaspoon		2521.6667	0.0	561.0	14.1667
olive oil	1	teaspoon		59.67	0.0	0.0	6.75
mushroom	150		assorted	-	-	-	-
shallot	3			345.6	80.64	12.0	0.48
garlic clove	1			2521.6667	0.0	561.0	14.1667
olive oil	1/2	tablespoon		59.67	0.0	0.0	6.75
butter	1/2	tablespoon		42.75	1.9642	1.3358	3.6
sage leaf	1	tablespoon	chopped	2521.6667	0.0	561.0	14.1667
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
white wine	1/2	cup		-	-	-	-
vegetable broth	1/2	cup		81.18	13.161	2.9766	1.9188
salt black pepper				2521.6667	0.0	561.0	14.1667
italian sausage	2			3138.8629	5.8967	129.274	284.2213
fennel seed	1	teaspoon		6.9	1.0458	0.316	0.2974
olive oil	1/2	tablespoon		59.67	0.0	0.0	6.75
button mushroom	100			2521.6667	0.0	561.0	14.1667
mozzarella cheese	1/4	cup	grated	-	-	-	-
parsley	1	teaspoon		1.368	0.2405	0.1129	0.03

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.