Simplicity was what we were going for this time around. Pepperoni and fresh mushrooms topped this ‘Za of the Week.
Nothing real special going on here. Keep in mind that fresh mushrooms will shrink down when baked on pizza, so be liberal with them. This particular pie contained six whole mushrooms sliced and placed evenly. The pepperoni slices were placed about a quarter-inch apart. Extra sauce was also used. When using extra sauce, extra Parmesan had to be used to keep the crust from getting soggy.
Let’s go over what entails putting together this pizza real quick:
- Grease the baking sheet with garlic-infused olive oil.
- Spread the dough evenly on the sheet. This will take pushing the dough around with your fingers and feeling out the evenness of the dough.
- Spread the marinara even on the dough.
- Generously sprinkle Parmesan on the sauce.
- Evenly sprinkle about 1 cup of mozzarella on the sauce.
- Put the sliced pepperoni about a quarter-inch apart across the pizza.
- Place the sliced mushrooms evenly across the pizza.
- Sprinkle another cup of mozzarella on top of the pepperoni and mushrooms.
- Sprinkle some more Parmesan on top of the mozzarella.
- Sprinkle a little bit of dried Italian seasoning across the pizza.
- Preheat the oven to 450°F. Bake for 10 minutes. Rotate the pie 180° about six minutes into the baking process to provide even heating.
- Remove from the oven after 10 minutes. Let the pie sit for a minute. Carefully move the pie to a cooling rack to allow the steam to leave and preserve the crust’s crispiness. Slice and serve after a few minutes.
Notice how the mushrooms shrink up a good amount after baking. This pizza came out and tasted awesome. Keeping it simple let the individual flavors compliment each other rather than creating a big complex flavor like some of the pizzas we’ve made with many more toppings.
Mmmmm… greasy & cheesy… two of the finest qualities of good ‘za.