Roasted Mushroom and Pepperoni Pizza! My two favorite pizza toppings - mushrooms and pepperoni on top of a bed of cheese, a garlicky tomato basil sauce, and a perfectly crisp crust! This recipe is everything that you want in pizza and more!
I've realized that pizza toppings are a very subjective thing. Some people like pineapple (I've never tried it, so I'm not going to say whether it's good or not), others prefer veggies - however, there's always been one pizza topping that most people can agree on - pepperoni.
Now, another one of my personal favorite pizza toppings is mushrooms. Specifically roasted mushrooms, not the canned kind. They're full of flavor and texture when cooked properly and with this pepperoni pizza, it pairs so perfectly. You really need to try this recipe, it's so good.
roasted mushroom and pepperoni pizza
So let's talk about this recipe. I refined my pizza dough recipe a bit to make it thinner and more crisp when baked at high heat. Unlike my Cheesy Olive Pizza with Mushrooms and Burrata, this pizza has a tomato based sauce. This sauce has a bunch of fresh herbs and garlic and a lot of flavor. Top that with some mozzarella cheese and pepperoni. While the pizza is baking, roasted the mushrooms on a separate baking sheet with olive oil and seasoning and add on top of the pizza with fresh basil.
Let me tell you, this is about to be your new favorite at home pizza recipe. It's so flavorful and best of all - easy to make!
do i cook pepperoni before putting it on pizza?
Nope! Pepperoni is a cured meat and is safe to eat as is. It doesn't need to be pre-cooked like other meats such as beef or chicken or even fish. So no worries there! I do however have a quick hack! If you want to remove some of the access grease from your pepperoni, microwave it first! I learned this on TheKitchn and it actually works!
For this roasted mushroom and pepperoni pizza, I recommend utilizing this hack because it makes for a nice piece of pizza as opposed to an overly greasy pizza. Don't get me wrong, greasy pizza isn't a bad thing at all. However, the grease from the pepperoni can be overpowering and I want to ensure that you get all of the flavor from the sauce and the mushrooms too!
how do you make roasted mushroom and pepperoni pizza?
As always with a pizza, start off with the dough. If you're using store bought dough, you can skip this step. But essentially, mix together the ingredients for the pizza crust, let the dough rise, and then roll the dough out into a circular shape.
Then make the tomato basil sauce. For the sake of time, I used canned tomato sauce, Italian seasoning, three cloves of garlic, salt and pepper, and cooked that down until it thickened slightly. When I was making this recipe, I wanted it to be something quick and easy because life lately has been so hectic. Plus, I didn't want to eat out!
Anyway, back to this Roasted mushroom and pepperoni pizza. Spoon sauce all over the interior of the dough and then top with copious amounts of mozzarella and sliced pepperoni. Sprinkle a little parsley and more Italian seasoning and bake in the oven at 450° F for about 15 minutes. You can bake it for longer if you like your pizza a little burnt (I know that I do sometimes, especially when the pepperoni gets extra crispy).
While the pizza is baking, slice about a ½ lb of mushrooms and toss them together with some olive oil, salt, pepper, and garlic powder. Remove the pizza from the oven and then reduce the temperature to 400° F. Add mushrooms to a baking sheet and roast in the oven for about 10-15 minutes. Then add to the top of the pizza! Sprinkle a little olive oil and flake salt for more flavor 🙂
what do I need to make Roasted Mushroom and Pepperoni Pizza?
- Mixing bowl
- a skillet
- a baking sheet or pizza stone
- Plastic Wrap or a Kitchen Towel
- Parchment Paper
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Roasted Mushroom and Pepperoni Pizza
Equipment
- Skillet
- Mixing Bowls
- Baking Sheet
Ingredients
Pizza Dough
- 2 ½ cups All-Purpose Flour
- 1 cup Milk
- 2 ¼ tsp Active Dry Yeast
- 1 tbsp Sugar
- 2 tbsp Olive Oil
- 2 tsps Salt
Tomato Sauce
- 1 cup Canned Tomato Sauce
- 3 cloves Garlic, diced finely
- 1 tbsp Italian Seasoning
- Red Pepper Flakes, optional
- Salt and Pepper, to taste
- 2 cups Mozzarella
- ½ lb Pepperoni, sliced
- ½ lb Cremini or Baby Bella Mushrooms, sliced
- 2 tsps Garlic Powder
Directions
- (If using store bought pizza dough, skip to step #3) In a large bowl, add warm milk, yeast, and sugar. Whisk together and allow to bloom until foamy, about 10 minutes. Then add flour, milk, olive oil, and salt. Knead together until a dough forms and allow to rise in a warm place for 1-2 hours, until dough doubles in size.
- Roll dough out onto a lightly floured surface into a circle until dough is about ½ inch thick. Add parchment paper to a large baking sheet or pizza stone and lay pizza dough on top.
- Preheat oven to 450 °F.
- In a skillet over medium low heat, add tomato sauce, garlic, Italian seasoning, a dash red pepper flakes, and salt and pepper, to taste. Cook until sauce begins to thicken slightly, about 5-8 minutes. Pour on top of pizza crust, leaving about an inch of the outside of the crust bare.
- Top with mozzarella and pepperoni. Bake for 15-20 minutes, until crust has browned and pepperoni has become crisp. Remove from oven and reduce over temperature to 400 degrees F.
- Slice mushrooms and toss in salt, pepper, olive oil, and garlic powder. Lay flat onto a baking sheet and roast mushrooms in the oven for 10-15 minutes, until mushrooms have softened. Add mushrooms on top of pizza and eat up! 🙂
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