Stuffed Pizza Rounds with Salami and Mushrooms
Fagottini di Pizza con il Salame ed I Funghi di Bosco
Makes 8 4” round pizzas.
Prepare the Sicilian Style Pizza Dough.
Heat the olive oil in a large skillet over medium high heat. Sear the mushrooms, stirring occasionally until they are brown and have lost most of their water, 3-4 minutes. Stir in the salami and the garlic and cook one minute more. Pour on the white wine and stir to dislodge any flavorful brown bits from the bottom of the pan. Continue to simmer until the liquid has reduced to a glaze, 3-5 minutes. Remove from the heat and cool to room temperature.
In a medium bowl, stir together the ricotta, Romano cheese, egg, salt and pepper.
On a lightly oiled work surface, divide the pizza dough equally into 16 equal balls. Flatten half of the balls into 4-5 inch rounds and spread a heaping tablespoon of the ricotta mixture into the center of each piece of dough. Top with 2-3 tablespoons of the cooled mushroom and salami mixture. Flatten the remaining pieces of dough and cover each pizza round with more dough. Pull a bit of the bottom dough over the top of the top piece and pinch to seal, continue in this fashion all the way around the pizza to seal well. Place the finished pizzas on baking sheets or pizza pans dusted with cornmeal or flour.
Bake the pizzas in a preheated 475 degrees oven for 10-12 minutes, until golden brown. Brush the tops of the pies lightly with egg wash and bake 1 minute more for a shiny glaze.
Transfer the stuffed pizzas to a cooling rack or platter and serve hot.