I hadn’t made homemade pizza in a while. One edge got a little too done, but overall it was pretty good.
Premade dough from the supermarket, second proof for about 4 hours. Minimalist sauce: San Marzano tomatoes, EVOO, oregano, garlic, a little hot sauce. Three cheese blend, pepperoni, shrooms, fresh basil from my garden. A few minutes on the pizza steel and Bob’s your uncle.
That looks like a tasty idea; my only add (and you might already be doing this) is to pre-cook your mushrooms, just to get them dried out. I do this with both fresh and canned mushrooms if they are going on a pizza.
If i do fresh, I do…canned I’m usually in a hurry and just drain for a while first. Should try it with canned too.
Canned still hold moisture. More than you’d think. Cook that water off, and don’t have a slimy pizza.