Lunch: Pizza with the Works

Cover pizzas with a slew of mushrooms, peppers, and pepperoni for a simple colorful dish that's easy to share.

Ingredients

2 tbsp. extra-virgin olive oil
1 clove garlic
1/2 lb. assorted fresh mushrooms (white button, shiitake, oyster)
1 c. thinly sliced red and yellow bell pepper strips
2 tsp. chopped fresh oregano leaves
1/4 tsp. kosher salt
1/4 tsp. Freshly ground black pepper
1 lb. fresh or thawed frozen pizza dough
.67 c. pizza sauce
20 slice pepperoni
8 oz. fresh mozzarella
2 tbsp. grated Parmesan cheese

Instructions

Heat oil and garlic in a skillet over medium heat. Add mushrooms, peppers, oregano, salt, and pepper; sauté 4 minutes; cool. Place a pizza stone on bottom rack of oven; heat oven to 500 degrees F.
Lightly flour work surface. Place one piece of dough on dusted surface (keep remaining piece covered with a kitchen towel), turning it over to flour the top. Holding your fingers flat, press dough into a disk. Continue to flatten disk, pushing it out and thinning it. Drape the circle of dough over your closed fists and, with your thumbs down, move hands up and down, tugging and stretching dough evenly until it is 10 to 12 inches in diameter, keeping the edge slightly thicker than the rest. Press dough out onto pizza pan.
Flour a pizza peel or rimless baking sheet. Place dough on peel. Spread 1/3 cup of the sauce on dough, to within 1 inch of edge. Arrange half of the sautéed vegetables, pepperoni, and mozzarella over sauce; sprinkle with half the Parmesan. Slide pizza onto baking stone; bake 8 to 10 minutes, until crisp and golden brown. Transfer to a board and cut into 6 wedges. Repeat for second pizza. Nutritional information is based on a single slice of pizza.