Hello! Welcome to Pizza and a Movie. Today’s pizza is an and updated “Supreme” style pizza; we have Spanish Chorizo instead of pepperoni; a flavorful, herby mushroom mix; and green olives. The no-cook San Marzano tomato sauce is bright and tangy, cutting through the rich, meaty mushrooms and grated mozzarella and Parmesan cheeses. Today’s movie is a a delightful film, that, for the viewer, is rather like a virtual vacation through the French countryside. It’s hopeful, romantic and funny. Well, let’s get to the Pan Pizza Supreme!
It’s best to cook down the mushrooms so they give off their moisture and we can add herbs to create a savory, meaty mushroom mix. Use your favorite mushrooms for this and start them off in a pan with about 1/4 cup of water. Over medium-high heat, sauté the mushrooms in the water until the water is evaporated. Then add a tablespoon of olive oil and reduce heat to medium, to brown the mushrooms. Season with salt and your favorite dried or fresh herbs. I have dried thyme and oregano. While the mushrooms are sautéing, preheat the oven to 450 degrees.
Sautéing the mushrooms in water first helps drive off the water from the mushrooms and they also won’t absorb a ton of oil. This method yields cooked mushrooms that are bouncy and tender, without being oil-logged. The hit of olive oil near the end helps them brown without absorbing much of the oil.
Since we are baking this in the cast iron pan, roll or press the dough out to a roughly 11″ round and lay it in the lightly oiled pan.
I want to put the toppings all the way to edge for this pie, but you can certainly leave a 1/2-inch border to let the crust rise up. Start with a little grated mozzarella. Then add some tomato sauce. I like to use hand crushed, whole San Marzano tomatoes with their juices as my no-cook sauce. But you can use jarred sauce, or canned crushed tomatoes, too.
Follow the sauce with the sliced Spanish Chorizo. I found pre-sliced chorizo, but if you can’t find that, a whole sausage will work too, just slice it thin.
Then, add another layer of mozzarella cheese; top that with the mushroom mixture.
Top the mushrooms with shaved Parmesan; and finally scatter the green olives over the whole pie. I have giant green Chalkidiki olives that I just tear apart to remove the pit, and then they’re also in smaller pieces to scatter on the pizza.
Bake the pizza for 15-20 minutes, until the cheese is melted, bubbly and browning. Use a long fish spatula to help ease it out of the pan and let it cool for a minute or two before slicing. The cheese that found its way to the very edges gets crunchy and adds such a delicious texture contrast to the soft insides of the dough.
Pan Pizza Supreme!
The mushrooms and olives are the real stars of this pizza combination. In fact, next time I make this, I will leave out the chorizo as a vegetarian version. The chorizo is good, but the flavors of the mushrooms with their herby meatiness, can stand alone – especially with the briny pop of the olives.
Movie Night: The Man in the Hat
We have our pizza sliced and ready to enjoy – now let’s get to the movie! The Man in the Hat is about a man who sets off in his little Fiat 500, on a journey, though we never quite know why. Ciaran Hinds stars as the Man in the Hat, an actor who I quite enjoyed in his role as Mance Rayder in the Game of Thrones series. It’s really wonderful to see him playing such a different type of character. He is charming and unassuming. This film is sparse in dialog, in fact the Man in the Hat only has a couple lines, relying more on his facial expressions, music and beautiful scenery. This movie is whimsical, and mysterious with just a little bit of melancholy. An interesting film, to be sure, that lets the viewer create their own interpretations to its meaning – at only 1 hour, 30 minutes, it’s well worth taking the tour through the French countryside with The Man in the Hat.
Thank you all so much for joining me for Pizza and a Movie this week. Need inspiration for dinner and movie? Check out past recipes and movies from Pizza and a Movie. You can also find all the Pizza recipes on my Pinterest page. I do hope you give this Pan Pizza Supreme a try, there’s a little prep, but it’s well worth the effort. Take care and be well, everyone. xo Kelly
Pan Pizza Supreme
Spanish Chorizo; a flavorful, herby mushroom mix; and green olives. The no-cook San Marzano tomato sauce is bright and tangy, cutting through the rich, meaty mushrooms and grated mozzarella and Parmesan cheeses.
- Mushroom Mix
- 8-10 oz. Sliced Mushrooms
- 1/4 cup water
- 2 tsp. Dried Oregano
- 1 tsp. Dried Thyme
- 1 tbsp. Olive Oil
- Pan Pizza Supreme
- 1 Prepared Pizza Dough, rolled out to an 11-inch round
- 1 cup Grated Mozzarella
- 1/4 cup Crushed San Marzano Tomatoes, with their juices
- Spanish Chorizo, thinly sliced
- Mushroom Mix
- Shaved Parmesan
- Green Olives, pitted and torn into pieces
Preheat oven to 450 degrees.
Add sliced mushrooms to a pan with about 1/4 cup of water. Over medium-high heat, sauté the mushrooms in the water until the water is evaporated. Then add a tablespoon of olive oil and reduce heat to medium, to brown the mushrooms. Season with salt and your favorite dried or fresh herbs. I have dried thyme and oregano.
Pan Pizza Supreme
Lay stretched dough in a lightly oiled oven-safe pan or skillet.
Sprinkle a light layer of mozzarella cheese evenly over dough.
Spread the tomato sauce evenly over the cheese.
Place sliced chorizo to cover surface of the pizza.
Sprinkle remaining mozzarella over the chorizo.
Evenly spread the mushroom mix over the cheese, add shaved Parmesan and sprinkle the torn olives over the top.
Bake for 15-20 minutes, until the cheese is melted and bubbly.
Use a fish spatula to ease the pizza out of the pan.