Of which 3.9 g sugars and 15.9 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights White pizza · Mushrooms cooked dry in the skillet · Fully cooked sausage
Allergens gluten, milk
Boscaiola
Fresh Italian sausage and mushrooms, no tomato
A rustic white pizza with mozzarella, fresh sausage and mushrooms. This version precooks the meat and mushrooms separately: the sausage is fully cooked and browned, while the mushrooms lose the water that could soften the center. Garlic, parsley and pepper stay in the background so the topping doesn't turn into a stew.
Ingredients
- 167 g (6 oz) pizza flour, from base B01 — ingredients 1–4 = one 275 g / 9½ oz B01 dough ball, already risen
- 103 g (3¾ oz) water, from base B01
- 4.7 g salt, from base B01
- 0.3 g dry baker's yeast, from base B01
- 5 g flour, for shaping
- 70 g (2½ oz) fresh mozzarella, well drained
- 70 g (2½ oz) fresh pork sausage
- 100 g (3½ oz) raw button mushrooms
- 8 g extra-virgin olive oil
- 3 g garlic
- 3 g fresh parsley
- 0.3 g black pepper
Method
- Heat a pizza stone or steel at 250–275 °C (480–525 °F) for 45–60 minutes. Keep the sausage at ≤4 °C (39 °F) until you start prepping and drain the mozzarella in the fridge.
- Heat 4 g of the olive oil in a wide skillet. Add the mushrooms without overlapping them and cook for 5–7 minutes over medium-high heat, until the liquid evaporates and golden patches appear. Add the garlic only in the last minute and transfer everything to a plate.
The full method (8 steps), Rico's tip, the common mistakes and fixes, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
