Two Meat Mushroom Pizza

Today is National Pizza Day. I’ve made no bones about it in the past, I am not a huge fan of pizza. That said, I do love making my own pizza. Making pizza is easier than you would think. So don’t let pizza dough intimidate you.

Did you know that 17% of all the restaurants in America are pizzerias? I can remember when we went out for pizza, especially after a high school football game. These days very few Pizzerias in California are dine-in style restaurants. Gee, wonder if they had a crystal ball and could see the ban on dine-in restaurants coming? I wonder how many take home meals were pizzas in 2020.

The first ever Pizzeria opened in Naples, Italy in 1738. Gennaro Lombardi was the first Pizzeria in American, opening in 1895 in New York City. And here’s a shocking fact about America’s love of pizza – on average each year we eat 23 pounds of pizza per person. Glad they say on average – my guys more than make up for my one slice preference. That is unless I’ve made the pizza. Then there’s that added ingredient of love that seems to make everything taste a little better.

Two Meat Mushroom Pizza
Pizza Crust
1-1/8 cups Flour
8 teaspoons Olive Oil
1 tablespoon Olive Oil
1/8 cup White Wine
1/4 cup Warm Water
1/2 teaspoon Salt
Cornmeal for dusting

Place all the ingredients into the bowl of stand mixer. Using the dough hook, knead until the dough is smooth and combined. If the dough appears too dry, add a little more wine and olive oil, a splash at a time. You want it to bind together without being too wet.

Form dough into a ball. Wrap in plastic while you make the filling.

Two Meat Mushroom Topping
1/2 Cup Pizza Sauce
2 tablespoons Red Wine
1/2 tablespoon minced Garlic
1 Cup Mushrooms, sliced
1/2 Lb Mild Italian Sausage
2 Cups Mozzarella Cheese, shredded
4 oz Pepperoni
1/4 cup grated Parmesan Cheese

Heat oven to 350 degrees.

In a small bowl, mix together the pizza sauce, red wine and minced garlic. Set aside. Clean, stem and slice mushrooms, set aside.

Brown sausage in a skillet, breaking apart as it cooks. Set aside.

To assemble: Place parchment paper on a flat work surface. Roll out dough to about 1/2-inch larger than pizza pan. Sprinkle cornmeal over the crust. Place pizza pan up-side-down over the dough. Flip over, remove parchment paper. Roll excess dough to form a thick edge just inside the pan.

Pour pizza sauce over the dough, brush out to edge. Spread Mozzarella Cheese over the sauce. Scatter the sausage and mushrooms over the cheese. Top with Pepperoni slices. Finish with Parmesan cheese.

Bake in the oven for about 20 minutes or until edge is golden brown, cheese has melted and pepperonis are crisp.

Let cool for about 5 minutes before slicing.

Make National Pizza Day extra special – serve your pizza with a crisp salad and your favorite wine.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

4 thoughts on “Two Meat Mushroom Pizza”

  1. I’m intrigued by your pizza dough. No yeast? Is it easier to roll out than traditional dough where it keeps shrinking back into place and you have to keep working with it to get it to stretch to the edge of the pan? I like making homemade pizza but I find working with the dough and coaxing it to relax and stay stretched out a tedious process.

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    1. It does shrink a little, so there is some pulling. If you let it rest before rolling, it’s easier to work with. This makes for a very thin crust due to no yeast – it’s my Calzone Dough that I thought would make a great thin pizza dough, and it really worked well.

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