Regular Pepperoni And Heat Recipe

Preheat and prepare peel or pan

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a pizza pan, lightly oil it and dust with cornmeal or semolina.

Stretch the dough to a 12-inch round on a lightly floured surface or on a parchment-lined peel. Brush the outer 1/2-inch edge with 1 tablespoon olive oil to promote browning.

Spread 1 cup tomato pizza sauce evenly over the stretched dough, leaving the oiled 1/2-inch rim uncovered.

Distribute 2 cups shredded mozzarella evenly over the sauce, leaving a little space so toppings sit on the cheese rather than all sliding off.

Optionally sprinkle 2 teaspoons grated Parmesan over the top for extra savory flavor.

Sauté mushrooms

In a small skillet over medium heat, add 1 teaspoon butter or olive oil. When hot, add 1 cup sliced mushrooms and sauté 3–4 minutes until they release moisture and start to brown. Add 1 teaspoon minced garlic in the last 30 seconds and cook until fragrant. Season mushrooms with 1/4 teaspoon coarse salt and a pinch of black pepper. Remove from heat and drain any excess liquid.

Assemble toppings

Evenly distribute the sautéed mushrooms over the cheese. Arrange about 18–20 slices beef pepperoni across the pizza in a single layer, allowing some overlap if desired. Sprinkle crushed red pepper flakes evenly: use 1–2 teaspoons for mild heat, 3 teaspoons for pronounced heat (as listed). Taste preference can be adjusted. Lightly season with the remaining salt and 1/4 teaspoon black pepper if desired.

Bake

Using a peel or parchment, transfer the pizza to the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once at halfway, until crust is golden and cheese is bubbling and pepperoni edges are crisp.

If you like extra crisp pepperoni, remove the pizza after 6–7 minutes and briefly broil (1–2 minutes) watching carefully to prevent burning.

Finish

Remove pizza from oven. Let rest 2–3 minutes. Scatter 4 fresh basil leaves, tear if desired, over the pizza. Optionally sprinkle remaining Parmesan. Slice into 8 pieces and serve with additional crushed red pepper on the side.