The boscaiola is very familiar to Italians and travelers in Italy. More often than not, people order either it or a Margherita (page 41). I think I had my first one in Rome when I was in my early twenties. From the first taste, I must have seen how roasting enhances the flavor of mushrooms immeasurably, imparting enough personality to stand up to the spiciness of the chili flakes and the flavorful red onion and sausage. Please note that in the original recipe that appears in the book, there’s no mozzarella. I definitely prefer it with the cheese, which I like to place over the sausage but under the mushroom slices. You choose.

Makes one 10- to 12-inch pizza

1 ball of Pizza Dough, shaped and waiting on a floured peel (page 26)
70 grams (¼ cup) Basic Tomato Sauce (page 34)
50 grams (about ¼ cup) Pork Sausage (page 124)
50 grams (about 1 3/4 ounces) fresh mozzarella, pulled into 5 clumps
40 grams (heaping ½ cup) thinly sliced cremini mushrooms
15 grams (about 1/8 cup) thinly sliced red onion, separated into ribbons
Pinch of chili flakes
Pinch of fine sea salt

1. Put the pizza stone in a gas oven on a rack about 8 inches from the broiler. Preheat the oven on bake at 500°F for 30 minutes. Switch to broil for 10 minutes. (For an electric variation, see page 18.)

2. With the dough on the peel, spoon the tomato sauce over the surface and spread it evenly, leaving about an inch of the rim untouched. Place the sausage in small mounds around the pizza. Distribute the mozzarella over the pie. Arrange the mushrooms and onion evenly on top. Sprinkle evenly with the chili flakes and salt.

3. With quick, jerking motions, slide the pie onto the stone. Broil for 3½ to 4 minutes under gas (somewhat longer with an electric oven; see page 18), until the top is bubbling and the crust is nicely charred but not burnt.

4. Using the peel, transfer the pizza to a tray or serving platter. Slice into wedges and serve immediately.