Pepperoni and Mushroom Pizza [RECIPE]

Pepperoni and mushroom pizza

Cut out the pizzeria and make your favorite pizza at home in a fraction of the time. (Photo by Jathan Fink, Jadeworks Entertainment)

Since the pandemic started, we’ve been met by lots of long lines and even longer wait times at our local pizzeria, even though we ordered ahead. If you’re in the same boat, try making pizza at home. It’s easy, fast, and delicious. (And as you can tell in the photo below, Heather rather enjoyed her slice, fresh out of the oven).

PREP: 10 minutes
COOK: 15 minutes


  • 1 package refrigerated pizza dough, brought to room temperature, about 15 to 20 minutes
  • 3/4 cup good store-bought pizza sauce (such as Rao’s Pizza Sauce)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon corn meal
  • Kosher salt and pepper
  • 12 ounces shredded mozzarella cheese
  • 1 cup pepperoni slices
  • 1 cup fresh mushroom slices
  • 16 fresh basil leaves, chiffonade
  • Grated Parmesan cheese (optional)
  • Garlic powder (optional)
  • Dried oregano (optional)
  • Crushed red pepper flakes (optional)


  1. Preheat oven to 500ºF. Dust a clean countertop or cutting board with flour. Using a rolling pin, roll room-temperature dough as thin as you can into a rectangle if using a baking sheet or a circle if using a pizza stone.
  2. Brush rimmed baking sheet or pizza stone with 1 tablespoon oil. Sprinkle corn meal across baking sheet. (This adds texture to your dough and helps it come out of the pan easily once pizza is cooked.) Transfer dough to pan or stone and press dough into corners so it fills baking sheet. If using a stone, use fingers to form a crust around the rim. Using the tines of a fork, poke holes in dough so it doesn’t bubble while baking. Brush dough with remaining tablespoon of oil. Sprinkle with salt and pepper. Spread the sauce over the pizza dough and top with mozzarella, pepperoni, and mushrooms.
  3. Bake until crust is golden and cheese is bubbly, about 12 to 15 minutes. Remove from oven and transfer pizza to cutting board, let rest about 5 minutes. Top with fresh basil. For extra flavor, sprinkle grated Parmesan cheese, garlic powder, oregano, and crushed red pepper flakes over top, if desired. Serve and enjoy.

YIELD: 8 servings

Heather enjoying pizza

Pizza is even tastier when you bake it fresh at home! (Photo by Jathan Fink, Jadeworks Entertainment)

About Jathan Fink
Jathan is a journalist, philanthropist, and entrepreneur. He is also a travel junkie, foodie and jazz aficionado. A California native, he resides in Texas.

One Response to Pepperoni and Mushroom Pizza [RECIPE]

  1. Pingback: Look Back at the Top 10 Jathan & Heather Recipes of 2022 | Jathan & Heather

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