Pepperoni and Mushroom Pizza [RECIPE]

April 20, 2020 by Leave a comment

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). Read more of this post

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Deep-Dish Pizza Supreme

September 14, 2011 by Leave a comment

Deep-Dish Pizza Supreme

There is no reason to order a takeout pizza when you can make a better pie at home with all your favorite toppings!

All of our favorite flavors come together in this deep-dish specialty pizza baked on our delicious focaccia-style crust. Here we use pepperoni, pancetta and all our favorite veggie toppings to create a pie that is filling and satisfying. But feel free to add or subtract toppings, based on your own personal taste. Sprinkle oregano, grated parmesan cheese, and crushed red pepper flakes on top for an extra dose of yumminess.

PREP: 20 minutes
COOK: 18 minutes

INGREDIENTS

  • 1 tablespoon cornmeal
  • 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
  • 1 recipe Deep-Dish Pizza Dough
  • 1 cup pizza sauce
  • 1 cup mozzarella cheese, shredded
  • 8 ounces pepperoni, sliced thin
  • 8 ounces pancetta or thick-cut bacon, cubed and browned
  • 1/4 red onion, sliced
  • 1 bell pepper, sliced thin, seeds and ribs removed
  • 4 ounces fresh mushrooms, sliced thin
  • 4 ounces black olives, sliced (optional)
  • Parmesan cheese (optional)
  • Dried oregano (optional)
  • Crushed red pepper flakes (optional)

DIRECTIONS

  1. Preheat oven to 450°F and place rack in the center of the oven.
  2. Brush a rimmed baking sheet with 1 tablespoon of olive oil. Sprinkle cornmeal across bottom of baking sheet. Flatten dough into a rectangular shape with hands and place in center of baking sheet. Work dough to edge of pan with hands. If dough resists or tears, cover with clean kitchen towel and allow to rest a few minutes.
  3. Prick dough all over with fork. Cover with a clean kitchen towel and allow to rise at room temperature about 20 minutes.
  4. Brush top of dough with olive oil and top with sauce, mozzarella cheese, pepperoni, pancetta, onion, bell pepper, mushrooms and olives, if desired. Bake until dough is golden and crispy along the edges, about 15 -18 minutes.
  5. Transfer pizza to cutting board, drizzle with olive oil, and sprinkle with Parmesan cheese, oregano and pepper flakes, if desired. Cut and serve immediately.

YIELDS: 6 to 8 servings

© 2011 Jadeworks Entertainment. All rights reserved.

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Deep-Dish Pizza Dough

September 13, 2011 by 1 Comment

Deep-Dish Pizza Dough

Cornmeal and a touch of honey make our Deep-Dish Pizza Dough extra flaky and delicious.

We love pizza! But then, who doesn’t? What we don’t love is the high price tag that is oftentimes attached to a delivered pie. For years, we tried making our own pizzas at home, but the results always fell flat with crusts that were too thin, tasted like cardboard or were so crunchy we could use them to play Frisbee. When we finally tried this recipe in our test kitchen, we couldn’t believe how delicious it is. We know you will love it too! Cornmeal and a touch of honey make this dough light, flaky and the perfect base for your favorite toppings. Just be sure to prepare the dough the night before and let it rise in the fridge.

PREP: 8 minutes + rise time

INGREDIENTS

  • 1 1/3 cup water
  • 1 teaspoon honey
  • 1 package yeast
  • 3 cups all-purpose flour plus 1 tablespoon
  • 1/4 cup cornmeal
  • 1 teaspoon kosher salt
  • 1/4 cup extra-virgin olive oil plus more for coating

DIRECTIONS

  1. In a medium-sized mixing bowl, place water, honey, and yeast; let dissolve 4 minutes.
  2. In a separate bowl, combine flour, cornmeal and salt.
  3. Slowly add the flour mixture to the water/yeast mixture in thirds. Before the last addition, add 1/4 cup olive oil.
  4. Sprinkle one tablespoon of flour on a countertop and knead bread until smooth. Transfer the dough to a bowl coated with olive oil. Turn dough to coat in oil. Cover and let rise overnight in the refrigerator.

© 2011 Jadeworks Entertainment. All rights reserved.

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