I want to make the classic pepperoni and mushroom pizza at home tonight - I've made plenty of pizzas before but I've never added mushrooms as a topping, and I'm not sure how to get them right so they are not under-done or burned.
Each of my pizzas is about 9oz/10-12" dough and they bake on a stone in a 550F oven for about 7-8 minutes. The pizza will have some crushed tomatoes, pepperoni, and then the mushrooms...
for the mushrooms... I have some great criminis I bought at the market - by themselves I usually slice and saute on a med-high pan and then serve... should I do the same thing and then just add to the pizza? stop them a few minutes early so they finish in the oven? Not cook them at all? What do you guys do?
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