Porcini, Sausage, & Black Truffle Pizza
I had a craving for pizza the other night, and decided to indulge and top our pizza with some of the fall favorite ingredients popular here in Italy. I had some leftover Black Celery Pesto that I had made after visiting Trevi for the Sedano Nero festival, some sausage links, some frozen porcini mushrooms, and some black truffle oil and paste. I realize black celery isn’t available to everyone, but I do give a variation using regular celery and parsley instead in my recipe for the pesto. The pesto really is worth making it is so tasty, but if pressed for time you could use basil pesto found in a jar.
I cannot find fresh porcini mushrooms here in Umbria, just frozen ones, but I found through experience the frozen ones are delicious and do not get mushy or slimy as some other frozen mushrooms do after coking. If you cannot find fresh or frozen porcini mushrooms I’d use Portobello ones instead. My sausages were just basic Italian sausages seasoned with fennel. You really do not want to use picante (spicy) sausages in this pizza which would overpower the flavor of the other ingredients. Black truffle oil and paste can be found at many specialty stores, and if you wanted to get really decadent you could even shave some black truffles on top of the pizza after it was baked.
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