If you didn't know, Peter and I went off to Italy for our honeymoon. Our meals pretty much consisted of pizza or pasta and always a glass of wine. Once we came back home, we decided to skip Italian food for a good while, but not just because we were sick of it, but because we knew it couldn't even compare. The day came when we finally craved a simple pepperoni and mushroom pizza, also known as "salame e funghi" even though we copped out and actually used pepperoni and not salami.
I knew I had to start out by making the crust from scratch. In this case, I wanted a quick recipe that I wouldn't have to refrigerate for hours before adding the toppings. It was indeed easy but noticed it was just too sticky but I guess it made the dough easy to spread and stay in its pie shape. After that was in place, we added the sauce (Trader Joe's), cheese (just 1 pack of shredded Italian cheeses), sliced portobello mushroom, and pepperoni.
The recipe calls to bake it for 15-25 minutes although we let it sit and continue for at least 30 minutes. End result: it was too soft and doughy and definitely not thin enough. Next time, I might go for a recipe that doesn't require yeast and probably just go for a more complex recipe then go the whole refrigerate-for-4-hours route. I do have to say that we toasted the leftovers the next day and it tasted way better, as if it was actually fully cooked this time.