Pizza al Boscaiolo
Pizza al Boscaiolo is a classic dish inspired by the Italian forests, favored by hunters and lumberjacks. The intense aroma of wild mushrooms harmonizes perfectly with smoky bacon, creating a truly deep and flavorful pizza. On a cool autumn evening, when mushroom season is at its peak, this pizza is the perfect choice. The secret to proper preparation is to pre-sauté the mushrooms, which brings out their flavors and prevents them from releasing too much moisture onto the dough.
Ingredients for this recipe
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Preparation Steps
1
In a small bowl, combine the lukewarm water and yeast. Let it sit for 5-10 minutes until foamy.
2
In a large bowl, sift the flour, add the salt, then pour in the yeast mixture and olive oil. Knead the dough until it becomes smooth and elastic. If it's too sticky, add a little more flour.
3
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
4
While the dough is rising, clean and slice the wild mushrooms. Mince the garlic and chop the fresh herbs.
5
In a skillet, cook the bacon over medium heat until crispy. Remove the bacon and set aside. In the same skillet, sauté the wild mushrooms with the garlic and a little thyme until fragrant and softened.
6
Preheat the oven to 430°F (220°C). On a lightly floured surface, roll out the dough to about 1/4 inch (0.5 cm) thickness and place it on a baking sheet lined with parchment paper.
7
Spread the tomato sauce evenly over the dough, then sprinkle with mozzarella cheese, sautéed wild mushrooms, and crispy bacon pieces.
8
Bake the pizza in the preheated oven for 15-20 minutes, or until the cheese is melted and golden brown, and the crust is crispy.
9
Remove from the oven, let it cool for a few minutes, then sprinkle with fresh parsley and serve warm.
