Pinsa with Sausage, Porcini Mushrooms, and Truffle

I’ll be happy to guide you through the preparation of a Pinsa with Sausage, Porcini Mushrooms, and Truffle - a delicious and sophisticated variant of the more traditional Roman pizza.

Ingredients for the Pinsa base (for 2 Pinse):

• 500 g of Pinsa flour mix (if available, otherwise you can use a mix of 80% flour type 0 and 20% soy and wheat flour)
• 350 ml of water
• 10 g of fresh yeast or 3 g of dry yeast
• 10 g of salt
• 20 g of extra virgin olive oil
• A pinch of sugar

Ingredients for the topping:

• 200 g of pork sausage
• 150 g of fresh porcini mushrooms or rehydrated
• 30 g of black truffle or summer truffle
• 200 g of pizza mozzarella or fiordilatte
• As needed extra virgin olive oil
• Salt and black pepper as needed
• Garlic (optional)
• Fresh rosemary (for garnish)

Preparation

1. For the base, dissolve the yeast in lukewarm water with a pinch of sugar. Mix the flours and salt in a large bowl, make a well in the center and add the oil and yeast water. Mix with a fork incorporating the flour.

2. When the dough starts to come together, transfer it onto a floured surface and start kneading vigorously for about 10 minutes, until it becomes smooth and elastic. Place the dough in an oiled bowl, cover with a damp cloth and let it rise in a warm place for about 2 hours or until doubled in volume.

3. Meanwhile, clean the porcini mushrooms with a damp cloth and slice them. In a pan, cook the crumbled sausage meat with a drizzle of extra virgin olive oil and a clove of garlic in its skin (if you desire), until golden.

4. Add the porcini mushrooms and cook for another 5-10 minutes over medium-high heat, seasoning with salt and pepper to taste. You could also deglaze with a splash of white wine if you like. Once ready, set aside the sausage and mushrooms.

5. Stretch the dough with your hands forming two oval bases on a baking tray lined with parchment paper. Distribute the mozzarella in pieces, leaving the edge clear.

6. Arrange the sausage and porcini mushrooms on top of the mozzarella. Bake in a pre-heated oven at 250 °C for about 10-15 minutes or until the edges are golden and crispy.

7. Once cooked, complete the pinsa with flakes of black truffle or summer truffle, a drizzle of raw extra virgin olive oil and fresh rosemary leaves. Serve immediately.

Fun Fact

The pinsa is a modern version of the ancient Roman bread, and it’s known for its digestibility and crispiness. The version we now call pinsa has a crust that’s crunchy on the outside and soft on the inside. This variant with sausage, porcini mushrooms, and truffle enhances the flavors with the addition of high-quality ingredients that create a perfect balance between rusticity and sophistication.