A better option than straight pepperoni, this mushroom and salami combination is still very kid friendly. Pair it with a glass of red wine for the adults.
Oxmoor House SEPTEMBER 2012
1. Place Pizza Dough on a large sheet of parchment paper. Cover with a damp towel; let rise in a warm place (85°), free from drafts, 45 minutes.
2. Preheat oven to 500°.
3. While dough rises, heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add mushrooms; cook 6 minutes or until tender, stirring frequently.
4. Roll dough into a 12-inch circle on parchment paper. Crimp edges of dough with fingers to form a rim. Slide dough and parchment paper onto a large baking sheet. Place on bottom rack in oven. Bake at 500° for 5 minutes.
5. Spoon Pizza Sauce onto crust, spreading to rim. Top with salami, cheese, and mushrooms. Bake an additional 10 minutes or until crust is golden and cheese melts. Remove from oven; let stand 5 minutes. Cut into wedges.
Note: If using refrigerated Pizza Dough, let dough rise as directed in step 1 for 1 hour. Proceed as directed in recipe.
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