These recipes are awesome together if you’re having people over or want to satisfy your family’s diverse tastes. If you’d like, you can make a double batch of one though—just divide the dough in half and buy twice the ingredients for whichever pizza you choose.
For the dough you’ll need:
1 package yeast
1 tsp. sugar
¾ cup warm (110 degrees) water
1 Tablespoon olive oil
1 ¾ cup all-purpose flour
1 teaspoon salt
Additional flour for board
Additional oil for oiling the bowl
To make the dough:
In a bowl, combine the yeast packet, sugar, warm water, and olive oil. Whisk together and allow to sit for a few minutes.
In a separate bowl, combine the flour and salt. Add the yeast mixture to the dry mixture, gently mixing it in with a spoon. Flour your counter or cutting board and knead the dough for approximately 3-5 minutes, until the gluten develops and the dough becomes elastic.
Pour about 2 Tablespoons of olive oil in a bowl and place the dough in the bowl, rolling it around to coat it with olive oil. Cover the bowl with plastic wrap and allow the dough to rise in a warm place for 1-2 hours until it has risen and doubled in size. Punch it down in the bowl with your fist then let it sit for a few more minutes before using.
For the first pizza: Mushroom Sopressata Pizza
You’ll need (for the sauce):
2 (26-ounce) cans crushed tomatoes
1 tsp. sugar
2 pinches salt
1 tsp. dried oregano
2 cloves fresh garlic, diced
¼ cup olive oil
*Combine all ingredients and stir together.
To make the pizza:
Sautee 1 pound of mushrooms in ¼ cup olive oil. Set aside.
Divide the ball of dough in half and place the other half back in the bowl. Roll out half the dough into a circle (approximately 12 inches). Top with desired amount of sauce, then top the pizza (in this order) with:
2 cups shredded mozzarella cheese
The sautéed mushrooms
½ to ¾ cut diced sopressata (cured and dried sausage)
½ teaspoon red pepper flakes
Bake in a preheated 500-degree oven for 12-15 minutes.
For the second pizza: Grilled Veggie Pizza
Roll out the ball of dough into a 14-inch long by 7-inch wide oval. Brush with olive oil an grill for 2-4 minutes per side, making sure to oil the second side before you flip it over.
Remove the dough from the grill and top with:
¼ cup basil leaves
1 cup grape or cherry tomatoes, cut in half
1 jar marinated artichokes (small sized jar)
¼ to ½ cup Parmesan cheese, shaved
Pinch of salt
1-2 Tablespoons olive oil