Deep pan Pizza with Finely Chopped Tomatoes, sausage and porcini mushrooms

Deep pan Pizza with Finely Chopped Tomatoes, sausage and porcini mushrooms

Made with Polpa

Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.

cooking sketch 30 min (COOK TIME: 15 min / PREP TIME: 15 min)

cooking sketch Easy

2 x 25 cm pizza pans servings


For the base

  • 500 g “00” flour
  • 1 sachet dry brewer’s yeast
  • 340 g water
  • 15 g salt

For the sauce

  • 300 g Mutti Finely Chopped Tomatoes
  • 150 g sausage
  • 300 g mozzarella
  • 120 g porcini mushrooms (fresh)
  • thyme
  • oregano
  • extra virgin olive oil
  • salt
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  1. Stir 50g of water into the yeast and leave to rest for 10 minutes.
  2. Put the flour, yeast and the remaining water in the mixer bowl. Start mixing.
  3. When the dough is almost ready, add the salt and mix on high speed for a few minutes.
  4. Cover with clingfilm and a tea towel and leave to rise for 8-10 hours (or overnight).
  5. Roll out the dough in a pan greased with oil, cover with clingfilm and leave to rise for another 2 hours.
  6. Cover the pizza with the finely chopped tomatoes and season with oil, salt and oregano.
  7. Crumble over the sausage and oven bake for 12 minutes at 200°C.
  8. Dice up the mozzarella and scatter over the pizza, slice the mushrooms, adding a little salt, and distribute over the pizza.
  9. Bake in the oven for another 5 minutes.
  10. Garnish with fresh thyme.

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Also made with: Polpa

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