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Meat, Italy

Boscaiola pizza with side salad

Boscaiola pizza is a white pizza topped with mushrooms, crumbled pork sausage and mozzarella, no tomato sauce involved. It serves 4, takes 40 minutes, stays easy to make, and costs about €3.10 per person. The trick is a very hot oven for a crisp base and a well drained mushroom and sausage mix before topping.

Boscaiola pizza, woodsman style, white base, with mozzarella, mushrooms and sausage.

Boscaiola pizza with side salad
Total time
40 min
Difficulty
Easy
Cost per person
€3.10
Calories per person
780 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

There's no tomato sauce here, just a thin layer of peppered cream that lets the mushrooms and crumbled sausage take center stage. The result is rounder, less acidic than a classic pizza, with that earthy mushroom flavor that fits autumn and winter evenings. Mozzarella melts into soft pockets between the browned bits of sausage.

Kids tend to love this pizza because it's mild and never sharp, while the garlic sauteed mushrooms keep it interesting for adults too. Mon Chou suggests it for a weeknight, it comes together in 40 minutes and feeds the whole family, with just a green salad on the side to round out the meal.

The ingredients

4 people

Dairy

  • Fresh pizza dough 2
  • Mozzarella 3
  • Heavy cream 10 cl

Fruits and vegetables

  • Button mushrooms 250 g
  • Garlic 1 cloves
  • Flat leaf parsley 3 sprigs
  • Green salad 1

Butcher

  • Pork sausages 3

Pantry

  • Olive oiloften in the pantry 3 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose

The step by step recipe

  1. Preheat the oven to 250°C with the baking sheet inside.

    Place the sheet in the lower part of the oven for a crisp base.

  2. Slice the mushrooms, saute them with the garlic, then add the crumbled sausage and brown it. 8 min

    Brown over high heat, no liquid should pool in the pan.

  3. Roll out the dough, spread a thin layer of peppered cream, add the torn mozzarella and the mushroom and sausage mix. 5 min

    Drain the mix well before placing it on the dough.

  4. Slide the pizzas onto the hot baking sheet and bake until nicely golden. 12 min

    The cheese should be fully melted, with a few golden spots.

  5. Sprinkle with parsley, toss the salad with oil, vinegar and salt, and serve. 2 min

    Freshly ground black pepper right out of the oven is ideal.

Our tips to get it right

  • Drain the mushroom and sausage mix really well before topping, otherwise the center of the pizza stays soggy.
  • Tear the mozzarella by hand instead of slicing it, it melts more evenly across the pizza.
  • If your dough tends to puff up in the oven, poke the center a few times with a fork before adding toppings.

The variations

  • Swap the pork sausage for smoked bacon lardons for a bolder, smokier flavor.
  • For a vegetarian version, skip the sausage and double the mushrooms with a pinch of thyme.
  • To save time, use pre sliced mushrooms from a bag and skip the chopping step.

What to serve it with

  • Green salad with vinaigrette
  • Sparkling water with lemon
  • A little grated parmesan on top

Storage

This pizza keeps for 2 days in the fridge in a sealed container. Reheat it in the oven rather than the microwave so the base crisps back up. It doesn't freeze well once baked, the cream and mozzarella release water as they thaw.

Questions about this dish

Can you prep the topping ahead of time?

Yes, you can cook the mushrooms and sausage the day before and keep them in the fridge. Just drain the mix well before topping the pizza the day you bake it.

What kind of sausage works best for this pizza?

A plain pork sausage works great, without strong herbs or spices that would overpower the mushrooms. Always remove the casing before crumbling the meat.

Can you use mushrooms other than button mushrooms?

Yes, porcini or a wild mushroom mix add more flavor in autumn. Just avoid watery mushrooms like fresh oyster mushrooms unless they're dry sauteed first.

How do you keep the center of the pizza from getting soggy?

The trick is draining the mushroom and sausage mix thoroughly before spreading it on the dough. A very hot baking sheet placed low in the oven also helps crisp up the base.

How long does it take to make a boscaiola pizza with a side salad?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a boscaiola pizza with a side salad?

About 780 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a boscaiola pizza with a side salad cost?

About €3.10 per serving, or €12.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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