ModernVeggie
Corn and shimeji mushrooms with Fresno pepper, mozzarella, and fontina. Inspired by Corn from the Pizzeria Mozza menu in Los Angeles. Finely chop the Fresno pepper so the heat isn't concentrated in one piece of pizza.
1
Ingredients
Preparation
Before baking
AI photo
- 1
Trim the shimeji mushrooms from their base and sauté until the water evaporates. Drain the corn, slice the bell pepper thinly.
- 2
Stretch a 250 g portion of dough. Leave the base without a separate sauce.
- 3
Before baking, spread the prepared toppings: Corn 40 g, Shimeji mushrooms 45 g, Fresno pepper 8 g, Mozzarella 45 g, Fontina 30 g.
- 4
Bake at a temperature and time appropriate for the dough and oven, until the base and rim are baked.
After baking — finish
- 1
Cut the pizza and serve hot.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
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