Ingredients

Sauce
4 oz Assorted Mushrooms
3 Shallots, Finely Chopped
1 Garlic Clove, Finely Chopped
1 1/2 tbsp. Olive Oil
1/2 tbsp. Butter
1/2 C White Wine
1 tbsp. Sage Leaf, Finely Chopped
1 tbsp. Parsley, Finely Chopped
1/2 C Vegetable Broth
Salt And Pepper, To Taste
Pizza
1 Rich’s 8 Oz. 00 Style Dough Ball (16804)
1/2 lb Italian Sausage
1 tsp. Fennel Seed
1/2 tbsp. Olive Oil
3 oz Button Mushrooms
1/4 C Mozzarella Cheese, Grated
Fresh Parsley, For Garnishing

Directions

1
 Sauce:
2
 Process the mushrooms to a puree
3
 Heat olive oil and butter in a medium-large frying pan over medium-low heat and cook shallots and garlic without browning them
4
 Add the mushroom puree to the pan and cook until most of the moisture has evaporated and the mixture starts to darken in color
5
 Add the wine, bring to a boil until the alcohol has evaporated
6
 Add chopped parsley, sage and vegetable broth to the pan and simmer until the sauce has thickened. Season with salt and pepper, to taste. Set aside
7
 Pizza:
8
 Shape the thawed 00 Style Dough Ball, dock and let let stand at room temperature for 1-2 hours until desired thickness is obtained
9
 Preheat oven to 375ºF (convection)
10
 Fry mushrooms in olive oil until browned
11
 Coat the prepared dough with the boscaiola sauce, leaving an inch of space before the edge
12
 Top with fried mushrooms, sausage and grated mozzarella
13
 Bake pizza for 7-10 minutes, or until crust is golden brown
14
 Remove from oven, garnish with fresh parsley. Serve
1 Pizza