The Pizza Boscaiola is a rustic Italian favorite that takes inspiration from the forest, as its name “boscaiola” translates to woodcutter’s style. Traditionally topped with mushrooms, mozzarella, and sometimes sausage or pancetta, this pizza delivers hearty, earthy flavors that celebrate the simple ingredients of the Italian countryside. With its creamy texture and rich toppings, it’s a comforting dish that feels both authentic and indulgent.
Ingredient
For the Base & Cheese:
| Pizza Dough (12-inch round) | 1 portion |
|---|---|
| Fresh Mozzarella | 6 ounces (170g) |
| Grated Parmesan Cheese | 2 tablespoons |
| Beef or Turkey Sausage | 3 ounces (85g) |
|---|---|
| Mixed Mushrooms (Cremini, Shiitake, Porcini) | 5 ounces (140g) |
| Shallot or Small Onion | 1/2 |
| Garlic Clove | 1 |
| Heavy Cream (35% fat) | 2 tablespoons |
| Extra Virgin Olive Oil | 1 tablespoon |
| Chicken Stock | 1 tablespoon |
| Fresh Parsley | 1 tablespoon |
| Salt and Black Pepper | To taste |
Cooking Steps
Step 1: Prepare the Sausage and Mushrooms
- Heat the olive oil in a small skillet over medium-high heat. Add the crumbled sausage (casing removed) and cook, breaking it up with a spoon, until browned. Remove the meat with a slotted spoon and set aside.
- Add the shallot/onion to the same pan and sauté for 2 minutes until softened. Add the garlic and cook for 30 seconds.
- Add the sliced mushrooms and cook for 5-7 minutes until they have released their liquid and browned.
- (Optional) Deglaze the pan with white wine or stock, scraping up any browned bits. Reduce heat to low.
- Stir in the heavy cream and a pinch of salt and pepper. Cook for 1 minute until warmed and slightly reduced. Set aside—this is your Boscaiola base.
Step 2: Assemble and Bake
- Place a pizza stone or steel in the oven and preheat the oven to its highest temperature (500-550°F / 260-290°C) for at least 30 minutes.
- Stretch the pizza dough and place it on a prepared pizza peel.
- Spread the creamy Boscaiola sauce base over the dough.
- Evenly distribute the cooked sausage crumbles and the torn fresh mozzarella over the base. Sprinkle with grated Parmesan cheese.
- Bake for 8-12 minutes, or until the crust is puffed, charred in spots, and the cheese is melted and bubbling.
Step 3: Finish and Serve
- Remove the pizza from the oven and top generously with fresh chopped parsley.
- Slice and serve immediately.
Nutritional Value
Approximate (per 1/4 of a pizza)
| Calories | 450-580 kcal |
|---|---|
| Protein | 25-30 grams |
| Fat | 20-30 grams |
| Carbohydrates | 40-50 grams |
| Fiber | 3-5 grams |
Benefits
- ✅ Hearty & Satisfying: A rich pizza that combines cheese, mushrooms, and savory meat.
- ✅ Earthy Flavors: Mushrooms provide a deep, umami taste and valuable nutrients.
- ✅ Protein-Rich: Sausage or pancetta with mozzarella makes it filling and energizing.
- ✅ Authentic Italian Tradition: A rustic recipe that reflects Italy’s regional countryside cuisine.
- ✅ Perfect Comfort Food: Ideal for cold days or whenever you crave a hearty meal.
The Pizza Boscaiola is a true Italian comfort classic that brings together the richness of cheese, the savoriness of meat, and the earthiness of mushrooms. Rooted in rustic tradition, it offers a hearty, flavorful experience that’s perfect for sharing with family and friends. Whether enjoyed in a trattoria or made at home, this pizza embodies the soul of Italy’s countryside kitchens.