MAINS/ PIZZA AND A MOVIE

Pepperoni and Mushroom Pan Pizza and Theodore Roosevelt

Hello and welcome to Pizza and a Movie! This week I was feeling the need for a thick crust, gooey cheese, Pepperoni and Mushroom Pan Pizza. This pizza is like the Detroit Style Pizza we have done in the past; a crunchy, almost fried exterior crust with a soft and chewy interior; loaded with toppings that go all the way to the edge. Thick cut pepperoni and sautéd mushrooms add a ton of flavor, along with caramelized onion jack cheese and mozzarella. Let’s do it!

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In the past I have made the dough for Detroit-style Pizza from scratch, but today I am using a store-bought dough. Once out of the fridge, I placed the dough ball in the pizza pan and drizzled it with oil, turned it to coat and covered it with plastic wrap. After about 20 minutes, I stretched the dough out to fill the pan. It shrunk back in so I re-covered it and set it in its warm spot to further warm up and become more pliable.

While the dough did its thing, I moved on to the mushrooms. You can preheat the oven now, to 450 degrees F.

Mushrooms

We have sautéd mushrooms here a number of times and today follows suit. I have 8 ounces of mixed mushrooms that I am starting in a pan with just enough water to cover the bottom of the pan, over medium-high heat. The water will help the mushrooms release their water.

Once all the water has evaporated and cooked off, give the mushrooms a good drizzle of olive oil to start the browning process. Sprinkle the mushrooms with a pinch of kosher salt and black pepper.

Reduce the heat to medium and continue to stir occasionally until the mushrooms develop some browning. You can add fresh herbs if you like. I have some fresh oregano springs I will sauté with the mushrooms and then discard before topping the pizza.

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Pizza Toppings

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Other than the mushrooms, we have Boar’s Head Caramelized Onion Jack Cheese, thick cut pepperoni, mozzarella cheese and vodka sauce to top everything off.

The dough will tell you when it’s ready by easily stretching out to fill the pan, and not shrinking back. When it’s ready, we can assemble the Pepperoni and Mushroom Pan Pizza.

Assemble the Pepperoni and Mushroom Pan Pizza

Since I have two kinds of cheese, I am going to start with the caramelized onion jack cheese slices. Just layer enough of the cheese slices to completely cover the dough.

Follow the cheese slices with the pepperoni. Then add the sautéd mushrooms. If you added herb sprigs to the mushrooms, be sure to discard them.

Top the pepperoni and the mushrooms with the grated mozzarella cheese and the remaining caramelized onion jack cheese. Again, make sure the cheese goes all the way to the edges.

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Lastly, spoon the vodka sauce on top of the cheese. You can dollop it on, or make three columns of sauce in the center, totally up to you.

Bake the pizza in the preheated oven for about 20 minutes, Start checking after 15 minutes and pull it out when the sides are dark and the top is bubbling and the cheese has developed some browning.

Let it sit for a couple minutes, then use a spatula to loosen the sides of the pizza from the pan. Then carefully slide the spatula under one end of the pizza and slide the whole thing out onto a wire rack. Let it cool off more here, and top it with chopped parsley, and Parmesan if desired.

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Then, slice how you like it!

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Movie Night: Theodore Roosevelt

We have our Pepperoni and Mushroom Pan Pizza ready, so let’s get to the movie! This week I watched the two part documentary series Theodore Roosevelt, streaming on the History Channel. Based on the book, “Leadership: In Turbulent Times” by Presidential Historian Doris Kearns Goodwin, this mini series follows the life and career of Theodore Roosevelt. Exploring his early life and career in the New York State Assembly, fighting in the Spanish-American War with the Rough Riders, through his election to New York Governor, his appointment to the Vice Presidency and, eventually President. Woven into the story of his political trajectory are dramatic live-action sequences, Roosevelt’s own words and archival material. All serve to paint the picture of an American Icon.

I really enjoyed this documentary, it was wonderful to be reacquainted with, and reminded of, the amazing ways Roosevelt ushered America into the modern age. The documentary is available to stream on the History Channel and is available to rent or buy on Amazon.

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Thank you all for joining me today for Pizza and a Movie! I hope you give this pizza a try, it is a very simple combination that is always a hit. Take care and be well, xo Kelly

Key Equipment

Pepperoni and Mushroom Pan Pizza

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Dinner, Main Course American/Italian
By Kelly Djalali Serves: 4-6
Prep Time: 20 Minutes Cooking Time: 15-20 Minutes Total Time: ~40 Minutes

Crispy, crunchy edges with gooey melted cheese, this Detroit-style pizza is a favorite, with thick cut pepperoni and sautéd mushrooms.

Ingredients

  • 8 oz. Mushrooms
  • Drizzle Olive Oil
  • Kosher Salt and Black Pepper
  • Fresh Herb Sprigs (optional)
  • 1 Prepared Pizza Dough
  • 8 oz. Boars Head Caramelized Onion Jack Cheese Slices
  • Thick Cut Pepperoni
  • 1 cup Grated Mozzarella Cheese
  • 1/4-1/2 cup Jarred Tomato Sauce
  • Chopped Parsley, optional
  • Grated Parmesan Cheese

Instructions

Dough

1

Place the dough ball in a rectangular pizza pan and drizzle with oil, turn it to coat and cover with plastic wrap.

2

After about 20 minutes, stretch the dough out to fill the pan. If it shrinks back, re-cover it and set it in a warm spot to further warm up and become more pliable. After another 20 minutes, try to stretch it again.

3

While you wait on the dough, preheat the oven to 450 degrees F.

Mushrooms

4

Start the mushrooms in a pan with just enough water to cover the bottom of the pan, over medium-high heat. Let the water boil and cook the mushrooms.

5

Once all the water has evaporated and cooked off, give the mushrooms a good drizzle of olive oil to start the browning process. Sprinkle the mushrooms with a pinch of kosher salt and black pepper.

6

Reduce the heat to medium and continue to stir occasionally until the mushrooms develop some browning. You can add fresh herbs if you like. I have some fresh oregano springs I will sauté with the mushrooms and then discard before topping the pizza.

7

Remove the mushrooms from heat and set aside until we are ready to assemble the pizza.

Assemble the Pizza

8

Start with the caramelized onion jack cheese slices. Just layer enough of the cheese slices to completely cover the dough.

9

Follow the cheese slices with the pepperoni. Then add the sautéd mushrooms. If you added herb sprigs to the mushrooms, be sure to discard them.

10

Top the pepperoni and the mushrooms with the grated mozzarella cheese and the remaining caramelized onion jack cheese. Again, make sure the cheese goes all the way to the edges.

11

Lastly, spoon the vodka sauce on top of the cheese. You can dollop it on, or make three columns of sauce in the center, totally up to you.

12

Bake the pizza in the preheated oven for about 20 minutes, Start checking after 15 minutes and pull it out when the sides are dark and the top is bubbling and the cheese has developed some browning.

13

Let it sit for a couple minutes, then use a spatula to loosen the sides of the pizza from the pan. Then carefully slide the spatula under one end of the pizza and slide the whole thing out onto a wire rack. Let it cool off more here, and top it with chopped parsley and Parmesan, if desired.

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4 Comments

  • Reply
    Terry
    June 17, 2022 at 10:42 am

    I’m making this tonight, I don’t have onion jack but I have pepper jack so we will give it a shot… I’ll keep you posted on the pizza🤗❤️Mom

    • Reply
      Kelly Djalali
      June 17, 2022 at 12:41 pm

      Sounds great, Mom! Enjoy, xo Kelly

  • Reply
    Kathy Feist
    June 18, 2022 at 10:45 am

    This was very good. I used a vodka tomato sauce as shown in the photo and it was a game changer. I wasn’t sure how the texture of the thick pepperoni would turn out, but it was a tender and not chewy. A very good combination!

    • Reply
      Kelly Djalali
      June 18, 2022 at 3:31 pm

      So glad you enjoyed it, Kathy!

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