Boscaiola Pie

Boscaiola Pie

Ingredients:
1 ball of Pizza Dough, shaped and waiting on a floured peel
70 grams (¼ cup) Basic Tomato Sauce
50 grams (1¾ ounces) freshmozzarella, pulled into 5 clumps
50 grams (about ¼ cup) Pork Sausage
40 grams (heaping ½ cup) thinly sliced cremini mushrooms
15 grams (about 1⁄ cup) thinly sliced red onion, separated into ribbons

Directions:
8
Pinch of chili flakes
Pinch of fine sea salt
1 Put the pizza stone in a gas oven on a rack about 8 inches from the broiler. Preheat
the oven on bake at 500°F for 30 minutes. Switch to broil for 10 minutes. (For an
electric variation.)
2 With the dough on the peel, spoon the tomato sauce over the surface and spread it
evenly, leaving about an inch of the rim untouched. Distribute the mozzarella over
the pie. Place the sausage in small mounds around the pizza. Arrange the mushrooms
and onion evenly on top. Sprinkle evenly with the chili flakes and salt.
3 With quick, jerking motions, slide the pie onto the stone. Broil for 3½ to 4 minutes
under gas (somewhat longer with an electric oven), until the top is bubbling and the
crust is nicely charred but not burnt.
4 Using the peel, transfer the pizza to a tray or serving platter. Slice into wedges and
serve immediately.
Pepperoni Pie
pepperoni pie
MAKES ONE 10- TO 12-INCH PIZZA • Right off I have to tell you there’s no
pepperoni sausage on this pie—a fact that has caused servers at the restaurant untold
moments of awkwardness—but the title is accurate nevertheless: The word is the
Italian plural for pepper. And peppers make this pie. Pureed, red peppers become a
sauce that’s sweet but complex. This pie is, in fact, adorned with dollops of sausage,
but it’s merguez here, a lamb sausage that’s a fixture of North African cuisine, and a
natural pairing for the peppers.