Ingredients

(makes 2 large pizzas)

DOUGH

• 800g Bread or Plain Flour
• 2 tsp sugar
• 2 tsp salt
• 20g instant yeast
• 4 tbs olive oil
• 450ml Warm water

FILLING

• 4 shallots
• 2 lbs ground pork
• 1 tbs onion powder
• 1 tsp garlic powder
• 3/4 cup italian seasoned bread crumbs
• 2 tbs parsley
• 3 large mushrooms
• 1 can tomato paste
• 1 tbs parsley
• 1 tbs oregano
• 2 crushed cloves of garlic
• salt and pepper to taste
• mozzarella cheese (1.5 cups, sliced thick [ 1 centimeter thick by 3x3cm square])

Procedure

In a stand mixer add the flour, sugar, salt and yeast. Mix together well then make a well in the middle and pour in the water and olive oil. Attach the kneading hook and knead for 7 minutes on medium-low speed. Remove the hook, smooth the dough into a ball and cover for 30 minutes.

Preheat the oven to 400°F.

In a separate bowl, mix the minced pork, onion and garlic powder, bread crumbs, and parsley. Mix well and then make a bunch of little meatballs the size of a quarter (3/4 inch [or 2 cm] diameter). Then heat up 2 tbs of olive oil in a large pan and fry the meatballs for them to caramelize all over.

Dump the meatballs into an oven platter and bake for about 10 minutes.

While that’s baking, remove the dough, cut in half, smooth into 2 balls and cover.

With the same pan, add 2 tbs olive oil, and fry the shallots until golden. Remove the shallots to a paper towel while leaving the oil in the pan. Add the can of tomato paste and 3 cans of tomato paste worth of water into the pan. add the parsley, garlic, oregano and 1 tsp each of salt and pepper and mix on medium heat until it starts to simmer. Set aside.

Slice the mushrooms and set aside OR you can also fry them first to remove some water if you’re worried about the pizza getting soggy.

Preheat the oven to convection 485°F and set an inverted cookie pan on the top rack.

Take one of the dough balls out and place it on a square piece of parchment paper that will fit the stretched out dough. With the tips of the fingers, stretch the dough out WITHOUT pressing down on the edges. Instead press outwards from the center and “pinch” the area near the edges to shape out the edge crust. You can also pull out from the center to stretch the dough. Then put some of the tomato paste and spread onto the base, add the mushroom, shallots and meatballs and top with mozzarella cheese 3x3x1cm chunks all over the pizza. Place on the inverted sheet in the oven and bake for 10 minutes. Repeat for the 2nd pizza.

Once cooked, let stand on a wire rack for at least 5-10 minutes for the bottom to cool.