Thursday, September 1, 2011

Pepperoni & Mushroom Pizza

This is a classic pizza.  But when I make it at home I put on more cheese then you'd get at a pizzeria.  Plus, I give the sauce a bit of a spicey kick that makes it taste much better.

Yield: 8 slices


  • Crust
    • 2.5 - 3.0 cups flour
    • 1 tbsp sugar
    • 1 tsp salt
    • 2.25 tsp yeast
    • 3 tbsp oil
    • 1 cup warm water
  • Pizza
    • 1 1/4 cup tomato sauce
    • 1 tsp Tabasco sauce
    • 1/2 tsp cajun seasoning
    • 1/2 tsp crushed red pepper
    • 1/2 tsp caribbean jerk seasoning
    • 1/4 lb. sharp cheddar cheese, shredded
    • 1/2 lb. mozzarella cheese, shredded, divided
    • 1 cup sliced mushrooms
    • 5 oz pepperoni, sliced


  1. For the crust, combine 1 cup of flour with the sugar, salt, and yeast.  Add the oil and water and mix well.  Add enough remaining flour to form a dough and knead for 6-8 minutes.
  2. Place the dough in a greased bowl and cover with plastic wrap.  Let rise until doubled (about 30 minutes).
  3. Grease a baking stone and sprinkle with corn meal.  Roll the dough out into a 12-inch circle and place on  the stone.  Let rise until doubled (30-45 minutes).  Bake at 375ºF for 20 minutes.
  4. For the sauce, combine the tomato sauce with the Tabasco, cajun, red pepper, and caribbean jerk. Spread over the partially baked crust.  Sprinkle with the cheddar.  Sprinkle with 3/4 of the mozzarella.
  5. Arrange the mushrooms on top of the cheese.  Sprinkle with remaining mozzarella.  If desired, arrange strands of mozzarella on the crust in a decorative pattern.  Arrange the pepperoni slices on top.
  6. Bake at 375ºF for 20 minutes.  Let stand for ten minutes before serving.

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