400 grams flour
1 tablespoon Elfin instant dried yeast*
1 teaspoon salt
1-1½ cups warm water
2 tablespoons olive oil
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
crisp sage leaves
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.