Garlic-mushroom pizza with roasted kransky & sage

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.