I love pizza – it really is the perfect food and with my handy dandy pizza steel it comes out just as good as a fancy pizza pie parlor! We do pizza on Fridays, so the toppings are usually choose based on what is left in the fridge at the end of the week. This week it was padrons. Padrons Re lovely Spanish peppers that are usually mild (a hot about every 20), if you can’t find them mild frying pepper would work.
1 lb pizza dough
4 of pancetta, diced, cooked crispy, reserve drippings
1 basket padrons, tops sliced off
1 bunch of green onions, sliced thin
6 oz crimini mushrooms, sliced
8 oz mozzarella cheese grated
Preheat over with Pizza Steel inside to 500 for at least an hour.
Roll out dough. Brush with pancetta drippings, top with cheese, mushrooms, peppers, onions and pancetta.
Bake for 8 – 12 minutes until cheese is bubbly and melted.