Pepperoni and mushrooms are one of the most popular pizza topping combinations. The homemade pizza sauce requires no chopping or cooking before spreading onto the crust. For an extra touch of freshness, sprinkle with fresh basil or oregano right before serving.
Pizza Sauce:
1 can (6 oz.) Del Monte® Tomato Paste, about 2/3 cup
1/2 cup water
1 Tbsp. olive oil
1 tsp. each dried oregano, dried basil
1/2 tsp. each garlic powder, onion powder, sugar, salt
1/4 tsp. freshly ground black pepper
Pizzas:
All-purpose flour
2 balls (1 lb. each) refrigerated or thawed frozen pizza dough, at room temperature at least 1 hour, or enough homemade dough to make 2 (12") pizzas
2 jars (6 oz. each) Del Monte® Sliced Mushrooms
3 cups shredded mozzarella cheese (12 oz.)
3 oz. pepperoni slices (about 40)
Torn fresh basil or oregano leaves, optional
Preheat oven to 450°F. Meanwhile, combine all pizza sauce ingredients in a small bowl and mix well; let sit at least 15 minutes for flavors to develop.
Place 1 ball of dough on a piece of generously floured parchment paper and roll into a 12-inch circle; place dough on parchment on a baking sheet. Repeat with second ball of dough.
Bake crusts 10 minutes; rotate between oven racks and bake 5 to 10 more minutes, or until edges begin to turn light golden brown. Meanwhile, drain mushrooms and pat very dry with paper towels.
Remove crusts from oven. Spread pizza sauce evenly over each crust. Top pizzas evenly with cheese, pepperoni (about 20 slices per pizza) and mushrooms.
Bake pizzas 10 minutes; rotate between racks and bake 5 to 10 more minutes, or until cheese is melted and crust is golden brown. Sprinkle with basil or oregano, if desired.