Sausage, Mushroom and Sage Pizza Bianco
Photography by Damien Van Der Vlist.
INGREDIENTS
Dough
400 grams flour
1 tablespoon Elfin instant dried yeast*
1 teaspoon salt
1-1½ cups warm water
2 tablespoons olive oil
Topping
150 grams mascarpone
300 grams coarse textured pork sausage, skins removed
3-4 large Portobello mushrooms, thinly sliced
Lemon and chilli oil
½ cup olive oil
2 cloves garlic, crushed
1 long red chilli, seeded and thinly sliced
finely grated zest 1 lemon
1 tablespoon lemon juice
sea salt and freshly ground pepper
To finish
olive oil
crisp sage leaves
Parmesan
METHOD
Dough: Put the dry ingredients in a bowl. Combine 1 cup of the water with the oil and pour onto the flour.
Mix to a soft dough, adding more water if necessary. Tip onto a lightly floured bench and knead for 2 minutes. Place in an oiled bowl, cover and leave in a warm place until doubled in size.
Lemon and chilli oil: Whisk together and season.
Preheat the oven to its highest temperature and preheat a pizza stone or heavy baking tray. Divide the dough into the desired number of pieces. Roll out thinly on a Teflon sheet or a piece of baking paper.
Spread with a layer of mascarpone and slices of mushroom. Break the sausage into small pieces and dot over the top. Brush everything generously with the lemon oil. Slide onto the preheated stone or baking tray and cook until golden and crisp. Repeat with the remaining dough and topping.
Sage leaves: Heat a little olive oil in a saucepan and drop in a few sage leaves at a time. They will sizzle and crisp in seconds. Drain on paper towels.
To serve: Top each pizza with crisp sage leaves and shaved Parmesan. Brush with a little more lemon oil and sprinkle with sea salt and freshly ground pepper. Serve immediately.
Pantry Note: Unlike some other dried baker’s yeasts, Elfin instant dry yeast does not need to be ‘started’ in warm water before use. It can be added to the flour straight from the packet. For best results follow the instructions for the particular brand you are using.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!