Pepperoni and Mushroom Pizza

Name: Pepperoni and Mushroom Pizza
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb (450 g) pizza dough (store-bought or homemade), room temperature; ¾ cup (180 ml) canned crushed tomatoes; 1 clove (5 g) garlic clove, minced; 3 tablespoon (45 ml) extra-virgin olive oil; kosher salt, to taste; black pepper, to taste; ½ teaspoon (1 g) dried oregano; 8 ounces (225 g) cremini or button mushrooms, sliced ¼ inch thick; 3 ounces (85 g) sliced pepperoni; 10 ounces (280 g) whole milk mozzarella cheese, shredded

From the MyKitchenBank Kitchen

A classic Italian-American pizza with crispy-edged crust, tangy tomato sauce, melted mozzarella, spicy pepperoni, and earthy sautéed mushrooms. Make the dough from scratch or use store-bought—either way, you'll have a restaurant-quality pie ready in under an hour.

Prep: 20 min
Cook: 25 min
Wait: 15 min
Total: 1 hr
Makes: 1 pizza (4 slices)

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Steps

Before you start

Position one oven rack to the lower third and preheat to 475°F (245°C) for 15 minutes
If using fresh dough, let it rest at room temperature for 20 minutes before stretching
Slice mushrooms and pat pepperoni dry to prevent excess moisture on the pizza

1
Make the sauce
- Heat 1 tablespoon of olive oil in a small saucepan over medium heat.
- Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly.
- Pour in the crushed tomatoes and add half the dried oregano, a pinch of salt, and black pepper.
- Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly and deepens in color.
- Taste and adjust seasonings.
- Set aside to cool slightly.
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Ready when: Sauce thickens and clings slightly to the spoon
Tip: Don't skip the garlic step—it builds the foundation of flavor for your pizza.
2
Sauté the mushrooms
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Once shimmering, add the sliced mushrooms and cook for 5–6 minutes, stirring occasionally, until they release their moisture and begin to brown.
- Season lightly with salt, pepper, and the remaining oregano.
- Transfer to a plate and let cool.
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Ready when: Mushrooms are golden-brown and most liquid has evaporated
Tip: Don't crowd the pan and don't stir constantly—let the mushrooms sit for 1–2 minutes at a time to develop color.
3
Stretch the dough
- Brush or lightly oil a 14-inch (36 cm) pizza pan or baking sheet.
- Transfer the room-temperature dough to the pan.
- Using your fingertips, gently stretch it to fill the pan, working from the center outward.
- If the dough resists, let it rest for 2 minutes and stretch again.
- Create a slight lip around the edge with your fingers.
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Ready when: Dough fills the pan and holds its shape
Tip: If dough springs back, it needs rest. Never force it or you'll tear the gluten.
4
Assemble the pizza
- Spread the cooled tomato sauce evenly over the dough using the back of a spoon, leaving a ½-inch (1 cm) border for the crust.
- Scatter half the shredded mozzarella over the sauce.
- Distribute the sautéed mushrooms evenly across the cheese, then layer the pepperoni slices over the top.
- Finish with the remaining mozzarella, letting some pepperoni peek through.
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Ready when: Toppings are evenly distributed and no dough shows through the sauce
Tip: Don't overload the pizza—too many toppings steam the crust. A thin, even layer is best.
5
Bake the pizzaOven 475°F / 245°C
- Place the pizza on the lower rack of the preheated 475°F (245°C) oven.
- Bake for 12–15 minutes until the crust is golden-brown at the edges, the cheese is melted and lightly bubbling, and the pepperoni is curled at the edges.
- The crust bottom should sound hollow when tapped.
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Ready when: Crust is golden-brown, cheese bubbles at the edges, pepperoni cups are curled and slightly crispy
Tip: Place the pizza on the lower rack so the bottom crust crisps before the top burns.
6
Rest and serve
- Remove the pizza from the oven and let it rest on the pan for 2–3 minutes.
- This allows the cheese to set slightly so slices hold together.
- Slice into quarters using a pizza cutter or sharp knife, and serve hot.
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Ready when: Pizza is still hot but cheese has firmed up enough to slice
Tip: A 2-minute rest makes a huge difference—rushing to cut will result in molten cheese sliding off.

Good to know

Tips

Use a room-temperature dough—cold dough is harder to stretch and bakes unevenly. Remove from the fridge 30–45 minutes before you plan to stretch it.
Pat pepperoni slices dry with a paper towel before adding to the pizza. This prevents excess grease from pooling and making the crust soggy.
For extra crispy crust, brush the dough edge with a bit of olive oil before topping. This helps it brown evenly.
If your oven runs cool, check the pizza at 12 minutes—ovens vary, and you want the crust golden, not pale or burnt.

Make ahead

You can prepare the tomato sauce and sauté the mushrooms up to 2 days ahead. Store both separately in airtight containers in the refrigerator. Reheat the sauce gently in a saucepan before assembling. The mushrooms can be used cold or at room temperature.

Storage & reheating

Leftover pizza keeps at room temperature in an airtight container or wrapped in foil for up to 4 hours. Refrigerate for up to 3 days in an airtight container or wrapped well. Reheat in a 350°F (175°C) oven for 8–10 minutes until the crust is warm and crispy, or use a skillet over medium heat for 3–4 minutes per side. Freeze for up to 2 months wrapped tightly; reheat from frozen at 375°F (190°C) for 15–18 minutes.

Substitutions

cremini or button mushrooms → fresh spinach or fresh basil. For a lighter topping, replace mushrooms with a handful of fresh spinach scattered raw on the pizza before baking, or fresh basil torn and added after baking.
sliced pepperoni → Italian sausage, ham, or bacon. Use ¼-inch-thick slices or crumbled cooked sausage; adjust quantity to taste. Ham and bacon add different flavor profiles.
whole milk mozzarella cheese → whole milk ricotta mixed with mozzarella. Use 5 ounces (140 g) ricotta mixed with 5 ounces (140 g) mozzarella for a creamier, less stringy cheese layer.
canned crushed tomatoes → jarred pizza sauce or marinara. Use 1 cup (240 ml) store-bought pizza sauce if homemade isn't practical; adjust seasoning to your taste.