2 heads garlic
2 Tbsp extra virgin olive oil
600g bread & pizza flour
10g (1½ sachets) instant dried yeast
1½ cups warm water
2 tsp fine salt
1½ cups milk
2 Tbsp dried porcini mushrooms
2 Tbsp unsalted butter
1 Tbsp plain flour
Sea-salt flakes and freshly-ground black pepper
½ cup finely grated Parmesan
8 Kransky sausages
1½ cups semi-dried tomatoes
1 bunch sage leaves
2 balls buffalo mozzarella, torn
Preheat oven to 200°C. Place the heads of garlic on a baking tray and roast for 1 hour. Cool slightly, then squeeze out the purée. Set aside. Combine half the flour with the yeast and warm water in the bowl of a stand mixer. Beat with the paddle attachment for 5 minutes on medium speed. Cover with cling film, then set aside for 2 hours, until risen and collapsed.
Add the remaining flour, fine salt and garlic paste to the mixer, then knead with the dough hook for 5 minutes on low speed, until smooth. Cover with cling film and set aside for 30 minutes. Combine the milk and dried mushrooms in a saucepan and set over a low heat. Simmer for 5 minutes, then purée with a stick blender.
Put the butter and plain flour in a medium saucepan and cook over a medium heat until bubbling. Add the milk mixture, whisking until thickened, then season with salt and pepper. Mix in the Parmesan. Arrange the Kransky sausages on wire rack over a baking tray and bake for 5 minutes. Slice into pieces.
Increase oven to 250°C. Divide the dough into four and roll each out to a 35cm disc on a lightly floured board. Spread the white sauce over the pizza bases, top with Kransky, tomatoes, sage and mozzarella, then bake for 9-10 minutes, until crisp.