As promised, here’s the assemblage of toppings that accompanied my pizza dough with rye and whole wheat flour that I made the other day. Since I made the crust, D dutifully chopped, cooked and assembled the pizza. Nothing like a team effort meal.
Pizza assembly is a fine art. Cooking time, texture, and flavor melding vary depending upon how ingredients are layered. D likes how toppings cooked close to the sauce steam and boil trapped under the cheese. I prefer toppings like onions on the very top so that they dry out and get a little brown during cooking. Every combination of toppings requires careful thinking of how to obtain the most amazing and desired flavor and texture blend.
- mozzarella cheese
- portabella mushrooms
- red onion
- green pepper
- marinara sauce
- garlic salt
- Preheat oven to 350 degrees.
- Slice the portabella mushroom and saute it for a few minutes on medium low heat with a little bit of butter. Sprinkle with garlic salt and fresh ground pepper.
- Take care of the rest of the prep work: chop the pepper and onion, and shred the mozzarella cheese. Spread the dough out on whatever pan it will be cooked on, if not already done.
- Once everything is in order, begin assembling: spread a little bit of sauce and a dollop of pesto on the pizza dough. Put half the peppers directly over the sauce. Then add the cheese. Spread the rest of the peppers and the onion next over the cheese. Finish with the slices of portabella mushroom.