ACTUALITÉS

Crispy Homemade Pizza Recipe

Photo by Farideh Sadeghin Serves 4Prep time: 15 minutesTotal time: 45 minutes Ingredients 2 ¼ cups|560 ml olive oil 5 ounces|145 grams raw mushrooms, thinly sliced button or loosely torn exotics1 small yellow onion, peeled and sliced thinlykosher salt and freshly ground black pepper, to taste2 ounces|65 grams pickled hot Italian cherry peppers 2 sprigs fresh basil, plus more for garnish1 (15-ounce|425 gram) can whole peeled tomatoes2 balls of your favorite pizza dough (about 12 ounces|350 grams each)…(we recommend picking some up from your local pizza shop or grocery store)all-purpose flour, for dustingsemolina flour, for dusting10 slices of your favorite pepperoni (thin or thick cut)1 ½ cups|175 grams shredded low-moisture mozzarella Directions Heat oven to 500°F. Place a (10-inch) nonstick skillet in the oven to heat up and keep in there until you are ready to cook your pizza. Fill a medium saucepan with 2 cups|500 ml olive oil, the mushrooms, and onion. Heat over medium-high until you start to see bubbles, then reduce the heat to low and leave for 10 minutes. Drain the mushrooms and onions well on a paper towel-lined baking sheet and season with salt and pepper. Place the remaining olive oil, the cherry peppers, basil, and tomatoes in the bowl of a blender or food processor and purée until smooth. Season with salt and pepper and set aside. To knead the dough, dust each dough ball liberally with flour so that it doesn’t stick. Then, position your fingers as if you are about to play the piano and start pressing your fingers into the dough as you spread it and shape it into a flat circle about 12-inches in diameter (depending on the thickness you desire). Take a sheet pan and invert it (so it’s upside down) and dust lightly with semolina flour and place your dough…

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