CARAMELISED OYSTER MUSHROOM AND SAUSAGE PIZZA
Oyster Mushrooms absorb wonderful smoky aromas when grilled on the barbecue. Along with the savoury Italian pork sausage, herbaceous thyme and gooey bocconcini using these smoky mushrooms on top of the pizza adds pops of flavour. Add fresh peppery rocket and chilli flakes for extra pizazz.
- 1 quantity of Weber Homemade Pizza Dough (see Weber Recipe), or two large pre-made pizza bases
- 150 grams oyster mushrooms
- 2 teaspoons olive oil, plus extra to garnish
- Sea salt and pepper
- 500 grams Italian pork sausage, casing removed
- 2 garlic cloves, finely chopped
- 5 sprigs of thyme, leaves only, plus extra to garnish
- 1 cup finely grated Parmesan cheese
- 220 grams baby bocconcini, halved
- ½ cup rocket leaves, to garnish
- Chilli flakes, to garnish
Prepare your pizza bases as per Weber Homemade Pizza Dough Recipe. In a small bowl, add the oyster mushrooms. Lightly coat the mushrooms with olive oil and season with salt and pepper.
Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C) with a large Weber Ware frying pan.
Once the barbecue has preheated add the sausage, garlic and thyme leaves to the pan. Sautee over direct medium-high heat, with the lid closed, for 10 minutes, or until the sausage has cooked, stirring occasionally to break up the sausage. Remove the pan from the barbecue once cooked. While the sausages are cooking, grill the mushrooms on the cooking grill over direct medium-high heat for 4 minutes, turning once halfway through the cooking time. Remove the mushrooms from the barbecue once cooked.
Prepare the barbecue for indirect cooking over medium-high heat (200°C-260°C) with a Weber Pizza Stone. Using heatproof gloves, place the pizza stone into the centre of the barbecue and preheat the stone for 20 minutes, or as directed by your pizza stone instructions.
Roughly chop the mushrooms. Top the pizza bases with grated parmesan, the sausage mixture, chopped mushrooms and bocconcini.
Once your stone has preheated, place the pizza directly onto the pizza stone and cook over indirect medium-high heat, with the lid closed, for 15 to 18 minutes, or until golden on top and the cheese is bubbling. Repeat with the remaining pizza(s).
Top the pizzas with fresh rocket, chilli flakes, thyme leaves, a drizzle of olive oil and season with salt and pepper to taste.