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Patting fresh dough into a pan takes out the tedium of stretching, and you get homemade pizza with crispy square edges.
What You Get
Pizza dough (see note below)
Shredded mozzarella cheese
What You’ll Need
Chile flakes (optional)
Makes 3 servings
Active Time: 20 minutes
Total Time: 45 minutes
Preheat the oven to 450°F. Make sure the rack is in the center of the oven. Set the pizza dough on the counter and let it come to room temperature.
In a square metal baking pan (about 8 x 8 inches; see note below), drizzle 2 tablespoons olive oil and tilt to coat the bottom of the pan. Add the pizza dough, press out any air, and start to evenly press the dough into a square. Let the dough rest in a warm spot until it relaxes, at least 10 minutes.
Meanwhile, thinly slice the shallot. Chop 1 or 2 cloves of garlic.
In a sauté pan over medium-high heat, warm 2 tablespoons olive oil. Add the shallot and sauté until softened, 3 minutes. Add the mushrooms and sauté until they release their liquid and start to brown, 5 minutes. Add the garlic and stir until fragrant, 1 minute. Season with salt.
Press the dough into the pan a second time, so it reaches all the way into the corners. Season with salt. Layer with the sautéed mushrooms and mozzarella, sprinkling it generously all the way up to the edges. Arrange the pepperoni slices in 4 long lines (you may not need all of it). Pour the pizza sauce in 3 long lines between. Transfer the pan to the oven and bake until the edges are dark golden and crusty, 18 to 20 minutes.
Slide a spatula between the sides of the pan and the crispy edges of the pizza to loosen, then transfer the pizza to a board. Cut the pizza into squares, sprinkle with chile flakes, if you want a kick, and serve warm.
Ingredient note: The pizza dough arrives frozen for freshness. Store it in the refrigerator to defrost before using.
Equipment note: A metal pan creates the best browning. If you don’t have a square metal pan, you can use a round metal cake pan (9 inches).