Sunday, September 27, 2009

Pepperoni and Mushroom Pizza

I recently purchased Wolfgang Puck's cookbook, Pizza Pasta and More. I purchased the book more so for the fresh pasta recipes, however the pizzas looked great too. On a whim I decided to make this pepperoni and mushroom pizza this weekend. I made a few adaptions to the original recipe, my version appears below. I also used a store bought crust to save time. I used a crust I picked up in the freezer section of Central Market by Pizza Romana. It is a product from Italy and one of my favorite things beside the taste is that it only had four ingredients, no artificial ingredients or preservatives. This crust was every bit as good as homemade. I love making my own pizza crust but this one is definitely great to have on hand in a pinch. My husband enjoyed eating this pizza while watching football and we were blown away by how amazing it tasted. The layers of flavors created the best pizza we have ever had. I can't see ever ordering pizza again after having this one at home.

Pepperoni and Mushroom Pizza

As Adapted from Pizza, Pasta and More by Wolfgang Puck

2 tablespoons pesto
6 oz grated Italian cheese mix
1 Roma tomato, ends trimmed and cut into 7 slices
2 tablespoons Roasted Whole Garlic (recipe follows)
thin sliced-nitrate free pepperoni
1/4 cup Sauteed Wild Mushrooms (recipe follows)
1 Pizza Romana Pizza Crust

Roasted Garlic

4 whole heads of garlic, unpeeled
1/3 cup extra virgin olive oil

Preheat oven to 365. Arrange garlic heads in small roasting pan and toss with olive oil, coating them well. Roast until garlic is tender 50-60 minutes. When cool, cut the head in half, crosswise, with a serrated knife and remove the softened garlic pulp. Transfer to a container, cover and refrigerate. Use as needed.

Sauteed Wild Mushrooms

2 tablespoons extra virgin olive oil
1/2 pound baby bellas, cut into bite size pieces
1 large shallot, peeled and minced
2 medium garlic cloves, peeled and minced
2 teaspoons chopped fresh flat-leaf parsley leaves
Kosher salt and freshly ground black pepper

In a medium skillet, heat the olive oil. Over medium heat, saute the mushrooms until crisp tender. Stir int he shallot, garlic and parsley and cook 2-3 minutes longer. Season with salt and pepper to taste and set aside.

1. Preheat oven to 450.

2. Brush the inner circle of the pizza dough with the Pesto. Scatter the cheeses over the inner circle and arrange the slices of tomato over the cheese. Sprinkle the roasted garlic over the tomatoes and layer with the pepperoni and mushrooms. Bake until the pizza crust is nicely browned 10-15 minutes.


Carrie said...

I love trying new pizza recipes, this looks like a winner with the hubby.

Foodie with Little Thyme! said...

We eat a lot of pizza at our house. We'll have to give this one a try. Thanks for sharing your find!

Chris said...

Funny, I just picked up that book off my bookshelf last night (want to make some homemade pasta this weekend). This pizza looks wonderful - sauteeing the mushrooms is a great idea - I overlooked this recipe before, but your pix convinced me to try it! Looks great!