For this pizza… we smear a thin layer of “Coppola’s Marinara” on the surface of the dough before adding the rest of the ingredients. If you don’t make your own marinara, we suggest you try Carbone… it tastes like it’s been simmering all day in Nonni’s kitchen!
Ingredients…
1 pizza dough, room temperature
Unbleached white flour
Coarse cornmeal
Extra virgin olive oil
1 ball fresh Mozzarella
Pecorino Romano, freshly grated
Fresh spinach and mushrooms tossed in EVOO
To make…
- Preheat pizza stone on the bottom shelf of a 475°F oven or covered outdoor grill for at least 15 minutes.
- Dust dough with unbleached white flour and gently stretch it out with fists or use a rolling pin if needed.
- Remove pizza stone from oven… it will be HOT… and roll out the pizza dough on top of the stone.
- Drizzle the surface of the dough with EVOO and marinara. Spread evenly with a brush or the back of a spoon.
- Tear thin slices of Mozzarella and place them on the surface of the dough leaving enough space in between so they have room to melt. Add the spinach and mushrooms and sprinkle with Pecorino.
- Place the pizza stone back on the bottom shelf of the oven or on the grill and cook until the cheese is bubbling and the edges of the dough are brown… about 10-12 minutes.
- Remove the pizza from the oven with a pizza peel and rest.
- Garnish with more Pecorino and red pepper flakes. Enjoy…