Italian Sausage, Porcini Mushroom and Gorgonzola Pizza
Breville Test Kitchen

Breville Test Kitchen

Italian Sausage, Porcini Mushroom and Gorgonzola Pizza

the Crispy Crust™ Pizza Maker
the Crispy Crust™ Pizza Maker Product Details

the Crispy Crust™ Pizza Maker

2 hrs 45 mins total time

30 mins active time


Makes 3 pizzas



For the dough

  • bread flour icon
    3⅓ cups (17½ oz) bread flour
  • instant dried yeast icon
    2 tsp instant dried yeast
  • granulated sugar icon
    2 tsp granulated sugar
  • flaky sea salt icon
    2 tsp flaky sea salt
  • olive oil icon
    1 tbsp olive oil
  • lukewarm water icon
    1 cup (8 fl oz) lukewarm water


For the topping

  • dried porcini mushrooms icon
    1½ oz dried porcini mushrooms
  • extra-virgin olive oil icon
    2 tbsp extra-virgin olive oil

    divided, plus extra to serve

  • clove garlic icon
    2 cloves garlic


  • Italian sausage icon
    4 (12 oz) Italian sausages
  • shredded mozzarella cheese icon
    1 cup (3½ oz) shredded mozzarella cheese
  • gorgonzola cheese icon
    2½ oz gorgonzola cheese


  • flaky sea salt icon
    Flaky sea salt

    to season

  • freshly ground black pepper icon
    Freshly ground black pepper

    to season

To serve

  • gorgonzola cheese icon
    Gorgonzola cheese


  • crushed red pepper flakes icon
    Crushed red pepper flakes


  • flat-leaf parsley leaves icon
    Flat-leaf parsley leaves


  • 1To make the dough, put the flour, yeast, sugar and salt in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the oil and water and mix on medium-low speed for 5 minutes until the dough is smooth and elastic. (Alternatively, combine the dry ingredients in a bowl. Add the oil and water and mix until the dough comes together, add an extra tablespoon of water if necessary. Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic.)
  • 2Put the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour or until the dough doubles in size.
  • 3Turn the dough out onto a lightly floured surface and punch down to remove the excess air. Knead the dough into a smooth ball. Divide into three, 8 ¾ oz pieces.
  • 4To make the topping, put the porcini mushrooms in a heatproof bowl. Cover with boiling water. Let stand for 30 minutes. Drain well. Coarsely chop.
  • 5Combine 1 tablespoon of the oil and garlic.
  • 6Remove the casings from the sausages. Shape teaspoons of the sausage meat into small balls, then flatten. Place on a plate, spoon over the remaining olive oil and turn to coat.
  • 7To make the pizza, turn the ON/OFF switch to the ON position and PREHEAT the pizza oven for 15 minutes.
  • 8Roll out each piece of pizza dough to form a 9 ½-inch round and put each on a 11 ¾-inch square piece of parchment paper.
  • 9Prick the crusts with a fork or pizza docker.
  • 10Spread 1 teaspoon of the garlic oil over each pizza crust. Top the crusts evenly with the mozzarella, gorgonzola, mushrooms and sausage. Season with salt and pepper.
  • 11Select the CLASSIC crust setting.
  • 12Transfer one of the pizzas (still on the parchment paper) onto the hot pizza stone and close the lid. Cook for 2 minutes.
  • 13Open the lid and quickly slide the parchment paper out carefully. Close the lid and cook for a further 6-7 minutes until browned. Monitor the cooking progress through the viewing window. Topping should be cooked and golden and crust crisp and brown.
  • 14Open the lid carefully with oven mitt and transfer the pizza to a cutting board.
  • 15Repeat with the remaining pizzas.
  • 16Top with gorgonzola and pepper flakes. Drizzle with extra olive oil, season with pepper and garnish with parsley leaves. Slice and serve.
Main course

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