2 Toppings Recipe

Make dough

In a medium bowl combine flour, instant yeast, sugar, and salt. Stir to combine. Add warm water (about 100–110°F / 37–43°C) and 1 tablespoon olive oil. Mix until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. If dough is very sticky add up to 1 tablespoon more flour.

Form dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rest in a warm place for 20–30 minutes until slightly puffy. This small dough is intended for 1–2 personal pizzas or one small 10–11 inch pizza.

Preheat oven to 475°F (245°C). If using a pizza stone place it in the oven while it preheats. If using a baking sheet, oil it lightly.

After resting, punch dough down and roll or stretch on a lightly floured surface into a 10–11 inch round. Transfer to a floured pizza peel or prepared baking sheet. Use your fingers to create a slightly raised edge for the crust.

In a small bowl mash or finely mince the garlic clove. Stir together tomato passata, minced garlic, dried oregano, 1/4 tsp salt, 1/8 tsp black pepper and 1/2 tablespoon olive oil. Taste and adjust seasoning. This makes a light, fresh sauce; use as a thin layer on the dough.

Spread about 1/2 cup sauce evenly over the stretched dough, leaving a 1/2-inch border for the crust.

Evenly sprinkle 1 cup shredded mozzarella over the sauce, leaving space for both toppings to be visible.

Scatter 2 tablespoons grated Parmesan over the mozzarella for added flavor.

Arrange sliced pepperoni over about half of the pizza surface (one topping zone). Use roughly 15–18 slices so they overlap slightly. If you prefer crisp edges, place a few pepperoni slices near the crust edge.

Sauté mushrooms & onions

Heat 1 teaspoon butter or olive oil in a small skillet over medium-high heat. Add sliced mushrooms and diced onion, sprinkle 1/8 tsp salt and a pinch (about 1/16 tsp) black pepper. Sauté 3–4 minutes until mushrooms release moisture and both are golden and slightly softened. Remove from heat and let cool slightly.

Spread sautéed mushrooms and onions over the remaining half of the pizza, keeping toppings to their respective sides so you have two distinct topping zones.

Place the pizza on the preheated pizza stone or slide the baking sheet into the oven. Bake at 475°F (245°C) for 8–12 minutes, rotating halfway through if your oven has hot spots, until the crust is golden and cheese is bubbly and slightly browned in spots.

If you prefer crisper pepperoni cups, broil on high for 30–60 seconds at the end—watch carefully to avoid burning.

Remove pizza from the oven and let rest 2 minutes. Scatter fresh basil leaves over the whole pizza if using and sprinkle crushed red pepper flakes to taste.

Slice into 6–8 slices. Serve hot so each guest can enjoy two distinct topping zones (pepperoni and mushroom & onion).