1tablespooncornmeal or all-purpose flourapproximately
⅓cupjarred pizza or tomato sauce
1cupshredded fresh mozzarella
½cupshredded smoked mozzarella
1pintcherry or grape tomatoeshalved
½teaspoondried oregano leaves
Instructions
Place a baking sheet in the oven and preheat it to 450°F.
Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, season with salt and pepper and sauté for about 8 minutes until they are tender and lightly browned around the edges. Turn onto a plate.
Sprinkle the cornmeal or flour fairly generously on a flat cutting board or a pizza peel if you have one, and pat the dough into a circle about 8 inches in diameter, or a rectangle about 8 inches long. Let it sit for another 10 minutes, then stretch it a bit further, into a 10-inch circle, or a rectangle about 10 inches in length.
Top the pizza with the tomato sauce, leaving a narrow border around the edges. Sprinkle the two different mozzarellas evenly over the sauce. Sprinkle the sautéed mushrooms over and distribute the cherry tomatoes, cut side down. Sprinkle with the oregano and season with salt and pepper.
Transfer the pizza to the hot baking sheet using the peel or cutting board using a swift motion to slide the pizza onto the sheet. Place the pan back into the oven and bake for about 12 to 15 minutes, until the dough is golden brown and cooked through, the tomatoes are slightly collapsed, and the cheese is melted.
Remove the pizza from the oven and place on a serving board or a pizza peel. Let it sit for 2 minutes before cutting into pieces to serve.
Notes
You can certainly use button mushrooms or cremini here, but I love using mixes of wild mushrooms which result in every bite being a little bit different, and making the pizza all the more interesting. That’s also why I love using a blend of colors with the cherry tomatoes, to add another layer of visual interest.