I had a craving for pizza the other night, and decided to indulge and top our pizza with some of the fall favorite ingredients popular here in Italy. I had some leftover Black Celery Pesto that I had made after visiting Trevi for the Sedano Nero festival, some sausage links, some frozen porcini mushrooms, and some black truffle oil and paste.
I realize black celery isn’t available to everyone, but I do give a variation using regular celery and parsley instead in my recipe for the pesto. The pesto really is worth making it is so tasty, but if pressed for time you could use basil pesto found in a jar.
I cannot find fresh porcini mushrooms here in Umbria, just frozen ones, but I found through experience the frozen ones are delicious and do not get mushy or slimy as some other frozen mushrooms do after coking. If you cannot find fresh or frozen porcini mushrooms I’d use Portobello ones instead.
My sausages were just basic Italian sausages seasoned with fennel. You really do not want to use picante (spicy) sausages in this pizza which would overpower the flavor of the other ingredients. Black truffle oil and paste can be found at many specialty stores, and if you wanted to get really decadent you could even shave some black truffles on top of the pizza after it was baked.
- 4 Individual Pizza Dough Balls - At Room Temperature
- 4 Cups Chopped Mushrooms (Porcini or Portobello)
- 4 Sausage Links Removed From Casings
- 2 to 3 Tablespoons Olive Oil
- 6 Cups Shredded Mozzarella Cheese
- 1 Cup Black Celery Pesto (Or Pesto Of Choice)
- 4 Tablespoons Truffle Oil
- 4 Tablespoons Truffle Paste
- 1 Cup Grated Pecorino Cheese
- Cracked Black Pepper
- In a frying pan heat 2 tablespoons of the olive oil and then cook the mushrooms until tender and lightly browned, then remove the mushrooms from the pan and set aside.
- Place the sausage meat in the frying pan and cook until it is cooked through and lightly browned.
- Remove sausage meat from the frying pan draining off any excess oil.
- Preheat oven to 500 degrees F.
- Roll out one ball of dough into a 12 to 14 inch circle and place on a cornmeal dusted pizza peel.
- Spread 1/4 of the mozzarella onto the dough spread evenly across the top.
- Next top with 1/4 of the mushrooms and sausages.
- Using a small spoon drop some of the pesto evenly on top, then sprinkle with 1/4 of the Pecorino cheese.
- Bake in the preheated oven for 12 to 15 minutes or until puffy and browned.
- Mix together the truffle oil and truffle paste and drizzle some of it across the pizza before serving.
- Continue to cook the rest of the pizzas in the same manner.