Hello! Welcome to Pizza and a Movie. I, for one cannot believe it’s already Friday again – and the first of October. Soon we will be decorating the front yard with Halloween decorations and plenty of pumpkins. Today’s pizza is a combination I have been thinking about for a few weeks. A pizza with Asian flavors; mushrooms and shishito peppers sautéd with soy sauce and rice vinegar, topped with Fly By Jing Chili Crisp and fresh scallions. I hope it sounds more intriguing than weird to you, because this pizza kinda blew our minds. Let’s get right to it! Mushroom Shishito Pepper Pizza.
Today’s movie is No Man of God, which I have been really excited to watch because an old friend of mine is the editor of this new film. But we will get to that after the pizza.
Mushrooms and Shishito Peppers
The prep for this pizza is pretty simple. I want to get as much moisture as possible out of the mushrooms; and I want to blister and soften the shishito peppers. I am going to do this sauté kinda low and slow. I don’t want to smoke up the kitchen with blistering the shishitos. While most recipes call for tossing the peppers in a smoking hot pan to quickly blister them, sautéing them on medium for a longer bit of time works just fine and I won’t create a bunch of smoke. Let’s start with the mushrooms, though.
Over medium heat, with about 1/4 cup of water, cook the sliced mushrooms, stirring occasionally until the water evaporates. When the water is cooked off, drizzle just a little sesame oil over the mushrooms and keep sautéing until the mushrooms begin to brown. Transfer the mushrooms to a plate and drizzle a little olive oil in the pan and then add the halved, stemmed shishito peppers. Leave them undisturbed for about 4 minutes, give them a stir and let them go for another 4 minutes.
Keep cooking and stirring the shishitos until they develop blistered deep brown spotting, maybe another 5 minutes, or so. When the shishitos have spotty brown blistering, add the mushrooms back to the pan. Give it all a stir to combine and drizzle some soy sauce and a splash of rice vinegar to finish.
Transfer the mushrooms and peppers to a bowl, let cool, then cover and refrigerate until ready to use.
Mushroom Shishito Pepper Pizza
We are back out at the wood oven today, so I have all my ingredients prepped and ready to go. In addition to the mushrooms and shishito peppers, I have low moisture mozzarella that I have torn (like string cheese) in large-ish pieces. Mozzarella has a mellow flavor that will play well with the umami-packed savory flavors of the soy mushrooms and shishitos, and with the chili crisp topping we will dollop and drizzle over the baked pizza. I also have about 3 scallions, thinly sliced – also for finishing the pizza.
Preheat your home oven to 450 degrees. Once the oven is up to temp, spin, roll or stretch the dough into a 12-inch round on the pizza peel dusted with flour.
First, spread a layer of the torn mozzarella cheese. Use most of the cheese, and reserve several pieces for topping the mushrooms and peppers.
Spread the mushroom and shishito mix over the cheese and then top with the remaining cheese.
Ready for the Oven!
Bake the pizza in your home oven for about 15 minutes, until the crust is puffy and golden and the cheese is melted and bubbly.
When the pizza comes out of the oven, dollop and drizzle the Fly By Jing Chili Crisp over the pizza. Use as much or as little as you like.
Fly By Jing Chili Crisp is a savory mix of chilis, oil and Sichuan pepper. It has an incredible umami-rich flavor, with the slight tingling of Sichuan peppers. It’s not super spicy and a little goes a long way, so start small. If you’ve never had it before, try it before you put it on the pizza, so you can gauge how much to use.
Then, top the pie with the fresh scallion slices.
I just love the colors of this pizza! It’s so earthy, and the bight green pops from fresh scallions is just gorgeous! I wasn’t totally surprised that this would be a good combination. But the way the gooey mozzarella and the crispy, chewy crust complimented the soy-flavored, meaty mushrooms; the crunchy, blistered shishitos; the chili crisp and the fresh allium crunch of the scallions left both Alex and me a little speechless.
Movie Night: No man of God
We have our Mushroom Shishito Pepper Pizza ready, so let’s get to the movie! No Man of God is based on the real-life conversations between FBI Investigator Bill Hagmaier (Elijah Wood) and Ted Bundy (Luke Kirby), in the time leading up to Bundy’s execution in 1989. Hagmaier joined the FBI as part of its Behavioral Science Unit, which sought to develop profiles of serial killers for the eventual use of “profiling” to investigate serial murders. If this sounds familiar, it is the premise for the show Mindhunter on Netflix. No Man of God explores the complicated bond that develops between the two men during Hagmaier’s quest to understand the mind of a serial killer.
Most of the film plays out in an interview room in the Florida State Prison where Bundy was imprisoned, which gives the film more of a stage play feeling; which only heightens the intensity of their conversations. Excellent performances by both actors, with Kirby giving an eerily accurate portrayal of Bundy. No Man of God is available to rent or buy on Amazon Prime Video and Apple TV.
Thank you for joining me today for Pizza and Movie! In case you missed a Friday, or need some more pizza/movie inspiration, check out the Pizza and a Movie tab for all the recipes and movies. See you again soon, friends. Take care and be well, xo Kelly
Mushroom Shishito Pepper Pizza
Blistered Shishito peppers and mushrooms sautéd with soy sauce and rice vinegar top a mozzarella base; finished with chili crisp and scallions.
- 1 8-oz. Package of Mushrooms, sliced
- 1/4 cup Water
- Drizzle of Sesame Oil
- Drizzle of Olive Oil
- 8 oz. Shishito Peppers, stemmed and sliced in half on the bias
- Drizzle of Soy Sauce
- Drizzle of Rice Vinegar
- 1 Prepared Pizza Dough
- 8-10 oz. Low Moisture Mozzarella, torn into medium-sized pieces, or grated
- Fly By Jing Chili Crunch
- 3 Scallions (green and white parts), finely sliced
Over medium heat, with about 1/4 cup of water, cook the sliced mushrooms, stirring occasionally until the water evaporates. When the water is cooked off, drizzle just a little sesame oil over the mushrooms and keep sautéing until the mushrooms begin to brown.
Transfer the mushrooms to a plate.
Drizzle a little olive oil in the pan and then add the halved, stemmed shishito peppers. Leave them undisturbed for about 4 minutes, give them a stir and let them go for another 4 minutes.
Keep cooking and stirring the shishitos until they develop blistered deep brown spotting, maybe another 5 minutes, or so. When the shishitos have spotty brown blistering, add the mushrooms back to the pan. Give it all a stir to combine and drizzle some soy sauce and a splash of rice vinegar to finish. Transfer to a bowl, cover and refrigerate until ready to use.
Preheat oven to 450 degrees.
On a floured pizza peel, dust the dough with flour and create a crust around the perimeter of the dough and flatten down the center.
Stretch it out on the backs of your hands, left hand over right hand, until the dough is roughly 12-inches around.
Add more flour evenly on the peel and lay the dough on the peel.
First add about 3/4 of the torn mozzarella cheese, scattered evenly over the dough.
Top with the mushroom and shishito pepper mixture, and top with remaining mozzarella.
Bake for 15 minutes, or until the crust is golden and puffy and the cheese is melted and bubbly.
Once out of the oven, dollop the Fly By Jing Chili Crisp around the pie and evenly scatter the sliced scallions over the top.
MariOctober 1, 2021 at 11:58 am
This is the best thing that happened to me today! The pictures as usual should be made into posters and plastered on my wall next to the treadmill and the exercise bike. I will bet that with motivation like this, I would move twice as fast. Hopefully I would not eat the posters, but if I did, we’ll I would still make myself exercise. The pizza looks like a beautiful abstract painting, so it would make a lovely gigantic poster. I did order the chili crisp and I got it the other day, so I should have enough for more than a few pizzas, bowls of ramen etc. This is Friday, and it is supposed to be nice today, because it’s Friday, but it isn’t. The kitchen sink decided to back up and is stolidly refusing to cooperate so the plumber is coming this afternoon. My husband was scheduled to go to the nursing home tomorrow, so we have had all sorts of bureaucratic snafus. Three different people have called with their interpretation of the rules, and none were correct. The medication list that we faxed had to be signed by the doctor. Then they said they couldn’t read it, because the print was too light. Then the Covid test couldn’t be administered on admission as three people told us, but after some back and forth, they are coming to the house to administer it. Score one point for us. Now they won’t admit him on the weekend, so we have to wait until Monday. Score two points for them! On the plus side, they bill by the day so we save a couple hundred. Score five for us. In France, bureaucrats are called fonctionnaires, and I have read numerous things over the years that suggest the French bureaucrats have perfected the art of driving people mad while being officious and very unhelpful. Not to mention condescending. You could probably fill volumes with sad stories of the dreaded fonctionnaires, although the immigration people seem to take an unholy glee in telling people Non! I was beginning to think that with my luck, the plumber and the nurse would meet and fall madly in like and be confused to the point where the sink would test positive, and they would unclog my long suffering husband. I was so frazzled that I couldn’t decide on the movies for this week’s challenge, and while I was doing that, Nicholas flew in to perch on my iPad, and repeated, “Come here baby” endlessly. The way he says it, it sounds like, “Com-ere baaaybeee.” I suspect him of being a fonctionnaire. Okay, so enough of my travails, which are pretty minor in the grand scheme of things. I need some laughter, so welcome to this edition of Stump The Chef. These are all old movies, but one is way older than the others. The first selection is “The 39 Steps”, a murder/spy thriller from the 30s. Because it was directed by Hitchcock and it was the 30s, there is some screwball comedy that wasn’t in the book. I tend to enjoy old thrillers, so I have all of John Buchan’s books. The movie stars Robert Donat and I love it. The book was a best seller and is still in print or on Kindle, and I think it’s better than the movie, but it’s fun and interesting to watch the movie. Section two, for your viewing pleasure, is “A Fish Called Wanda” which was very funny. Madeline Kahn, John Cleese, and Kevin Kline were the stars and we probably watched that endlessly. I’ve lost count. Our final section is “Clue” starring the great Tim Curry and a lot of other people, but who is going to pay attention to them when it’s Tim Curry? So despite the best efforts of low level bureaucrats, Satan, and the kitchen sink, today is actually a pretty good day to slide into the weekend. Have a great one, and especially if your name is Kelly, Alex, Terry, Sylvia, and all the blog sisters. I’m thinking of putting on my headphones and binging on 5FDP. But I’ll do it quietly!
Kelly DjalaliOctober 1, 2021 at 3:41 pm
Happy Friday, Mari! I will start with A Fish Called Wanda, because that one came to me quickly: it would definitely have to be a white pizza with oil-packed tuna and anchovies! For Clue, I was thinking of either a pesto pizza named for Mr. Green; or a white pie with bacon and plum slices, named for Mr. Plum. I was trying to think of something based on what they eat for dinner, but monkey brains and shark fin soup were not sounding appetizing lol! For The 39 Steps (this one was tough for me, I haven’t seen this film…) but I read that it’s been considered a classic film ever since it came out. So how about the most classic Neapolitan pizza: the Margherita. It sounds like you’ve had quite a day so far, I hope you find some relaxation this weekend! Thanks again for another fun challenge ? xo Kelly
MariOctober 1, 2021 at 4:39 pm
I’m putting the Wanda pizza on repeat, because I love tuna. Today sorted itself out so I’m looking forward to enjoying tomorrow. Clue sounds like a fun one so I will give that one a try too. The original 39 Steps is the best, and the remake just wasn’t as good. Isn’t that usually how it goes? Tell Sadie to behave, although it’s more fun when they don’t sometimes! ?
Sally BurkeOctober 1, 2021 at 11:35 pm
Hi Kelly, this is my first viewing of your blog and you have done an amazing job. Good on you for making your own pizza base also. I’m too lazy. I think what you said about getting the moisture out of the mushrooms is a must. In the past I have just sliced mushrooms onto the pizza together with other vegetables, but found the base got far too soggy. So I will follow you and make sure next time they are cooked. Your recipe sounds delicious and I will try and get some of that Chilli Crunch, at the moment we don’t have that brand here in Australia but I’m sure I can find another brand, we have a very good Asian food shop nearby so I will check them out.
Kelly DjalaliOctober 2, 2021 at 8:35 am
Hello Sally! Thanks so much for stopping by and leaving a comment – I am so happy you found us! Cooking the mushrooms first makes all the difference; if you love mushrooms as much as I do, cooking them first means you can pile them on the pizza without sogging our the dough. I usually make my own dough, but sometimes (when I make pizza in the kitchen oven), I use store bought dough. I hope you can find some chili crisp, I bet you will find it at the Asian food shop. Thanks again for following along, I hope you enjoy the posts and find some recipe inspiration! xo Kelly