RomanItalian
Pan Pizza with Mushrooms and Sausage
by Marco Rufini · 181K subscribers on YouTube
A crispy pan pizza topped with mushrooms and sausage, cooked in a small pan for a glassy, crunchy bottom.
- Cook
- 20 min
- Servings
- 2
- Difficulty
- medium
Ingredients
13 items- 300 gFlouror all-purpose flour (tipo 00)
- 210 mlWater70% hydration relative to flour
- 6 gSaltfor the dough
- 2 gDry Brewer's Yeastor 6g fresh yeast
- 10 mlExtra Virgin Olive Oilfor the dough
- 200 gFresh Sausagefresh Italian sausage
- 250 gMixed Mushroomsmixed mushrooms (e.g., champignon, porcini)
- 1 pcsGarlic1 clove
- Pepperto taste
- Parsley(optional) — optional, for garnish
- Peeled Tomatoescanned peeled tomatoes, about 200g or as needed
- Chili Pepper(optional) — fresh or dried chili, to taste
- Pecorino della Tusciagrated pecorino cheese, to taste
Method
- Sauté minced garlic and chili in olive oil over high heat. Add mixed mushrooms, season with salt and pepper, and cook for 3-4 minutes until they release water. Remove from heat and let cool.
- Take a dough ball and stretch it into an oiled small pan (padellino).
- Crush canned peeled tomatoes by hand or with a spoon, leaving them coarse. Spread over the dough.
- Drizzle a little olive oil over the tomato.
- Add fresh sausage, crumbled or sliced, over the pizza.
- Bake in a preheated oven at maximum temperature (bottom rack) for 10-12 minutes.
- Remove from oven, add the cooked mushrooms, and return to oven for another 6-7 minutes.
- Drizzle with olive oil, sprinkle with pecorino cheese and parsley. Serve.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
