Pepperoni Pizza with Mushroom Sauce
Jamie Oliver's Basic Bread Recipes:
• 1kg/just over 2lb strong bread flour
• 625ml/just over 1 pint tepid water
• 30g/1oz fresh yeast or 3 x 7g/¼oz sachets dried yeast
• 2 tablespoons sugar
• 30g/1oz salt
This will make enough dough for three large pizzas. This is a great bread recipe, and its very very versatile. Thanks Jamie, you stud.
6 plum tomatoes
3 cloves garlic
1/2 cup tomato puree
1/2 cup water
1 heaped tsp oregano
1 heaped tsp marjoram
1/2 tsp black pepper and a dash of salt
4 chopped chestnut mushrooms
I would normally use a can of tomatoes but I didn't have any left. Thus the puree- but it worked out so well! Puree the tomatoes and garlic, add to sauce pan with the rest of ingredients, adding the water little by little until you have the consistency you like.
Whatever you want.
I used a layer of sauce, a fine layer of parmesan, a layer of torn up fresh spinach, a layer of large thin pepperonis, a layer of shredded and soft mozzarella (I was cleaning out the fridge with these pizzas!) and more parmesan. I added more mushrooms and onions to Cormac's pizza.
Bake for 20-25 minutes at 375F/190C or until its as crispy as you like it. The best pan for pizza is the kind with holes in the bottom, I find, or straight on the rack!