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Spicy Pepperoni and Mushroom PizzaSimple Tomato Sauce
INGREDIENTS:
• Pizza Dough (page 3)
• 2 tablespoons extra virgin olive oil
• 3-4 white or cremini mushrooms, thinly sliced
• One 4-ounce jar roasted red peppers,
drained well and cut into slices
• 1 tablespoon chopped fresh garlic
• Salt and freshly ground black pepper
• 1/2 cup pizza sauce
• 1/4 teaspoon of crushed red pepper akes
• 6 ounces fresh mozzarella, grated
• 4 ounces pepperoni, thinly sliced
INGREDIENTS:
• 1 small onion (about 4-ounces), cut into
1-inch pieces
• ½ tablespoon extra virgin olive oil
• 4 garlic cloves
• ¾ teaspoon dried oregano
• 1 can (35-ounces) plum tomatoes, with juices
• 2 sprigs fresh basil (10 to 12 large leaves)
• ¼ cup dry white wine
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ to¾ teaspoon red pepper akes (optional,
to taste, for a spicier sauce)
DIRECTIONS:
Place a skillet over medium-high heat. Add oil when pan gets hot. Add the mushrooms and cook
them, stirring regularly, until they soften, about 7 minutes. Add the roasted peppers and garlic and
cook for 1 minute more. Season with salt and pepper to taste and transfer to a bowl.
On a lightly oured surface, roll out pizza dough using a rolling pin or your hands. Sprinkle a light
dusting of cornmeal on the pizza peel and carefully place dough on top.
Spoon a layer of sauce over the dough. Add the cheese, the mushroom mixture, then the pepperoni.
Place in pizza oven for 5-7 minutes. Remove pizza from oven using pizza peel. Transfer to a large
cutting board, slice and enjoy!
DIRECTIONS:
Insert the large metal chopping blade to the large work bowl of the Cuisinart® Food Processor. Add
the onions and pulse to chop, about 10 times. Add the olive oil to a 6-quart saucepan over medium
heat. When the oil shimmers across the pan add the onions. With the processor running, drop the
garlic through the feed tube to chop. Add the garlic and oregano to the pan. Cook until onions are
softened and the garlic is fragrant. While the onion mixture is cooking, add the tomatoes to the work
bowl and pulse to chop. Add the tomatoes to the pan with the basil, wine and salt. Bring to a boil and
then reduce the heat to low, cover the pan loosely and simmer for 50 to 60 minutes. Turn off the heat
and let cool in the pan for 10 minutes. Stir in the black pepper and optional red pepper akes. Taste
and adjust seasoning accordingly.
If you would like a sauce for pizza, continue to simmer, uncovered, for 40 additional minutes to reduce,
stirring now and then. Transfer the reduced sauce to a bowl to cool before using as a pizza topping.
This sauce freezes well.
Yield: 1 10 -12 inch Pizza
Prep Time: 10-15 minutes
Cook Time: 5-7 minutes
Total Time: 15-22 minutes
Similarly, you can use any
prepared pizza sauce, but
if you want to get creative
and make your own you
can start with this one.
Makes 3 cups tomato
sauce for pasta / 1¾ cups
tomato sauce for pizza.
NOTE:
Saucing Your Pizza:
Sometimes with sauce
less is more. If you over
sauce the pizza it can get
soggy or slip off onto your
stone creating a little bit
of a mess. Keep the sauce
simple and centered.