Why order out for pizza to share during the football game when you can make your own that’s better than anything that comes from the local pizza joint? This classic pizza-parlor favorite is easy to assemble and always a crowd-pleaser. You can use any type of mushroom on this pizza; sautéing them first adds a sweet, caramelized flavor and gives them nice golden edges. If you like, you can save time by using your favorite prepared pizza sauce in place of the homemade tomato sauce. The recipes for the dough and tomato sauce make enough for two or more pizzas, so double the quantity of toppings and make two pies if you’re expecting friends over for the game.
Mushroom, Salami and Black Olive Pizza
For the pizza dough:
- 3 1/3 cups (17 oz./530 g) all-purpose flour, plus more for dusting
- 1/4 cup (1 1/2 oz./45 g) whole-wheat flour
- 1 package (2 1/2 tsp.) quick-rise yeast
- 1 Tbs. sugar
- 1 Tbs. kosher salt
- 1 1/4 cups (10 fl. oz./310 ml) warm water (110°F/43°C), plus more as needed
- 2 Tbs. olive oil, plus more as needed
For the tomato sauce:
- 1/4 cup (2 fl. oz./60 ml) olive oil
- 5 garlic cloves, minced
- 1 can (15 oz./470 g) crushed tomatoes
- 1 tsp. dried basil
- 3/4 tsp. dried oregano
- 1/4 tsp. dried thyme
- 1/4 tsp. freshly ground pepper
- 1 1/2 to 2 Tbs. red wine vinegar
- Kosher salt
- 3 Tbs. olive oil, plus more for brushing
- 1/2 lb. (250 g) white or brown mushrooms, brushed clean and thickly sliced
- Kosher salt and freshly ground pepper
- 2 cups (8 oz./250 g) shredded low-moisture mozzarella cheese
- 4 oz. (125 g) salami, thinly sliced and cut into 1/2-inch (12-mm) strips
- 3/4 cup (4 oz./125 g) pitted, brine-cured black olives, halved lengthwise
1. To make the pizza dough, in a food processor, combine the flours, yeast, sugar and salt. Pulse to mix the ingredients. With the motor running, add the water and olive oil in a steady stream, and then pulse until the dough comes together in a rough mass, about 12 seconds. If the dough does not form into a ball, sprinkle with 1 to 2 tsp. water and pulse again until a rough mass forms. Let the dough rest for 5 to 10 minutes.
2. Process the dough again for 25 to 30 seconds, steadying the top of the food processor with one hand. The dough should be tacky to the touch but not sticky. Transfer the dough to a lightly floured work surface and form into a smooth ball. Place the dough in a large oiled bowl, turn to coat with oil and cover with plastic wrap. Let the dough rise in a warm place until doubled in bulk and spongy, about 1 1/2 hours.
3. While the dough is rising, make the tomato sauce. In a small fry pan over medium heat, warm the olive oil. Add the garlic and cook, stirring frequently, until fragrant, 1 to 2 minutes. Be careful not to let it scorch or the garlic will taste bitter.
4. In a bowl, stir together the garlic-oil mixture, tomatoes, dried basil, oregano, thyme, pepper, 1/3 cup (3 fl. oz./80 ml) water and 1 1/2 Tbs. of the vinegar. Season to taste with salt and additional vinegar. Set aside 1 cup (8 fl. oz./250 ml) to use for the pizza. The remaining 1 3/4 cups (14 fl. oz./440 g) can be refrigerated in an airtight container for up to 1 week.
5. Turn the dough out onto a lightly floured work surface, punch it down, and shape into a smooth cylinder. Divide into 2 equal pieces. Shape each piece into a smooth ball, dusting with flour only if the dough becomes sticky. Cover both balls of dough with a clean kitchen towel and let rest for 10 minutes. If you are using only one ball of dough, place the second ball in a gallon-size sealable plastic bag and freeze for up to 2 months. (When ready to use, thaw the frozen dough for 3 to 4 hours at room temperature.)
6. Place a pizza stone in the middle of an oven and preheat to 450°F (230°C). Once the oven has reached 450°F (230°C), let the stone continue to heat for 15 to 30 minutes longer, without opening the door.
7. In a fry pan over medium-high heat, warm the olive oil. Add the mushrooms and season with salt and pepper. Sauté until softened and slightly browned around the edges, about 5 minutes. Remove from the heat and set aside.
8. On a floured pizza peel, stretch or roll out the pizza dough into a 12-inch (30-cm) round. If the dough springs back, let it rest for about 10 minutes before continuing. Leaving a 1-inch (2.5-cm) border, spread the sauce over the dough round and top with the cheese. Distribute the salami, mushrooms and olives evenly around the pizza. Brush the outside edge of the dough with olive oil and lightly season the whole pizza with salt and pepper.
9. Carefully slide the pizza from the peel onto the hot stone in the oven and bake for 10 to 12 minutes, or until the crust is golden brown. Using the peel, transfer the pizza to a cutting board. Let cool for a few minutes, then slice and serve immediately. Serves 4.
For this and more ideas for pizza you’ll want to serve every night of the week, check out our new Pizza Night, by Kate McMillan