Prep time: 2 hours 30 minutes
Cook time: 12 minutes
Squash, Mushroom and Sausage
Pizza with Burratini
A true Italian-inspired delight — this artisanal pizza pairs savoury sausage with delicate squash blossoms and creamy Bella Casara Burratini. Baked on a crisp, golden crust, each slice is a perfect balance of rich, floral, and creamy flavours.
Ingredients
PIZZA DOUGH
- 2 cups lukewarm water
- 1/2 tsp sugar
- 1 1/2 tbsp dry active yeast
- 2 tbsp olive oil, plus some for drizzling
- 5 cups all- purpose flour
- 2 tsp salt
SAUCE
- 1 (398 mL) can of San Marzano tomatoes
- 1 tbsp Calabrian chili paste or bomba Italiana
- 2 tbsp olive oil
- 2 cloves of garlic
- 1 tsp fresh or dried oregano
- 1 tsp salt
TOPPINGS
- 1 hot Italian sausage, crumbled and cooked
- 1 cup of wild mushrooms, lightly sautéed
- 3 to 4 squash blossoms
- 1 pkg Bella Casara Burratini(125g)
- Olive oil
- Dried Italian herbs
- Chili flakes
- Flaked salt
Instructions
1. In a large bowl add water, sugar and sprinkle yeast on top and let it sit until yeast is
frothy, about 8 to 10 minutes. Add the olive oil, flour and salt. Stir mixture together until
dough starts to come together. Remove dough on a floured surface and knead until dough
is smooth, about 10 minutes. Add flour if the dough is really sticky while kneading.
2. Place dough in a large oiled bowl, adding oil on top of the dough as well. Cover with a
clean kitchen cloth or plastic wrap and let rise until it doubles in size, about 1 1/2 hours.
3. Punch dough down and divide dough into 3 potions, about 12 oz. You can freeze dough
at this stage for future use as this will make more than 1 pizza. Allow dough to rest for an
additional 20 minutes, covered.
4. Preheat the oven to 425° F. Place and stretch dough on an oiled 12” pizza pan.
5. Place all sauce ingredients into a blender and blend until almost smooth, it is okay if it is
not finely pureed. Save left over sauce for future use.
6. Apply desired sauce amount in the middle of the pizza leaving a 3/4 ” border, about 1/4
cup. Sprinkle crumbled sausage, wild mushrooms and half of the squash blossom leaves
on top.
7. Bake until golden brown and cooked though, about 12 minutes. Remove from the oven,
immediately top with remaining squash blossoms and burrata cheese by tearing it apart
and spreading it over the pizza, making sure each slice gets an even amount. Brush olive
oil on the crust and drizzle on top. Sprinkle it with Italian herbs, chili flakes and flakey
salt. Serve immediately.
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