This one is Z’s favorite of our pizza recipes.  It includes two of his greatest loves — Pepperoni and Mushrooms! And with the fresh tomatoes, as far as he is concerned, you can’t go wrong.

pepperoni and sliced tomato pizza

The original idea for this one was actually to do pepperoni, tomatoes, and garlic, which was his favorite pizza growing up (and if you crinkle your face at this combination, then don’t worry, you are not alone — many people have given Z a hard time about it). But, part way through our recent epic pizza-making nights, we found that we had an excess of mushrooms.  He gave them a shot, and now, he doesn’t quite think the pizza would be complete without them.

Here goes!

Pepperoni, Mushrooms, Tomato and Garlic Pizza

1/4 lb cremini mushrooms

1 tbsp olive oil

1/2 tsp black pepper

1/4 tsp sea salt

1/3 lb fresh mozzarella

1 medium tomato

Pepperoni

Start by making the dough recipe we used in our Portabella Pizza. Then make the sauce from our mushroom and caramelized onion and garlic pizza recipe.

Slice the mushrooms thin.  Toss them into a separate pan with 1 tbsp olive oil, 1/2 tsp black pepper and 1/4 tsp sea salt.  Sautee them until they are softened.

Slice the mozzarella very thin.

Roll out the dough, lather with the remaining olive oil.  Top with about  2/3 cup of the tomato sauce (or to your liking).  Then layer with the mozzarella, top with as much of the onion and garlic mixture and as many mushrooms as you desire.

We sliced our tomatoes thin and tried to cover about 50% of the pizza’s area with them, and used pepperoni to cover it completely.

Transfer to the hot pizza stone and bake for 10 minutes on 450°.

As we mentioned before, we have made pizzas before on cookie sheets — so you can do that as an alternate option.  It probably would need a little more cooking time (since the stone seems to help heat it through quickly).

Serve it up, and enjoy! Z is salivating just thinking about wherever this might be being made at the moment…

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