The savory pie with mushrooms and sausage is one of those dinner-saving savory piesdinner… one night I didn’t want to make pizza but wanted to solve dinner with something unique, even though a pizza with potatoes came out as well, not stuffed, just simple.
The surface remains a bit crispy after baking because I only moistened it with oil and water, but if you brush it with egg yolk, it will be a bit different… I liked it this way this time!!!
I recommend baking it long before serving at the table to give it time to set… serve at least 10 minutes after cooking.
Like all leavened products, you will need to have the necessary patience for the rising times, but for the rest, it’s all quite fast.
If you make this or any other of my recipes, send me the photos, and I will publish them on my page with your name.
Kcal 765 per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours 30 Minutes
- Preparation time: 15 Minutes
- Portions: 3 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the Savory Pie with Mushrooms and Sausage
- 7 oz water
- 2.5 cups all-purpose flour
- 1 tsp fresh yeast
- 1 tsp salt
- 1 tsp extra virgin olive oil
- 12 oz champignon mushrooms
- 7 oz sausage
- to taste salt
- to taste pepper
- 1 clove garlic
- to taste thyme
- 1 tbsp extra virgin olive oil
- 3 oz mozzarella
- 1 oz peeled tomatoes
Tools
- 1 Non-stick baking pan non-stick baking pan
Preparation of the Savory Pie with Mushrooms and Sausage
In a bowl, put the water with the yeast and let it dissolve, then add part of the flour and mix a little to absorb it.
Next, add the salt, oil, and remaining flour, and work the dough well until a smooth mixture is obtained.
Once done, cover with plastic wrap and let rise in a warm place for about 2 hours or until doubled.
In the meantime, prepare the mushrooms, in a pan put the oil with the garlic, let fry a little, then add the crumbled sausage without skin, the mushrooms, salt, pepper, and mix everything.
Stir occasionally during cooking and when they are soft enough but not mushy, turn off the heat and set aside.
Once risen, transfer the dough to a floured work surface, recreate a ball, then divide it into two parts.
Take a pan about 24-26 cm in diameter, grease the base, then roll out a sheet with one of the halves, place it on the pan so that some dough overlaps the edges.
On the base, put the already passed peeled tomatoes……
…..then pour the previously cooked mushrooms covering the base.
Complete the pie by crumbling the mozzarella over the entire savory pie
…..fold the edges of the dough slightly inward and grease the edge with oil.
Roll out a sheet with the remaining half of the dough and place it on the pie to close it, at this point grease the surface of the pie, then with wet hands, arrange the pie well on the edges and wet the surface evenly.
Prick the surface with a toothpick and let rest for 30-40 minutes before baking.
After the time has passed, bake in a hot oven at 392 °F for about 30 minutes, checking the cooking.
Once cooked, remove from the oven and wait 10-15 minutes before serving, which will also help to cut it without problems.
