Sourdough Pepperoni and Mushroom Pizza with Mozzarella
A gourmet sourdough pizza topped with spicy pepperoni, sautéed mushrooms, and melted mozzarella for a rich and satisfying meal. This italian-inspired pizza ready in about 30 minutes pairs sourdough pizza base, tomato pizza sauce, sliced pepperoni for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 850 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 300 g sourdough pizza base
- 100 g tomato pizza sauce
- 50 g sliced pepperoni
- 75 g button mushrooms
- 125 g fresh mozzarella
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat your oven to 475°F (245°C) and place a pizza stone inside to heat for 30 minutes. Meanwhile, heat 1 tbsp olive oil in a skillet over medium heat and sauté 75 g sliced button mushrooms for 4 minutes until golden and fragrant.
- Step 2: Spread 100 g tomato pizza sauce evenly over the 300 g sourdough pizza base on a floured surface.
- Step 3: Distribute the sautéed mushrooms and 50 g sliced pepperoni evenly over the sauce.
- Step 4: Tear 125 g fresh mozzarella into pieces and scatter on top, then sprinkle 1 tsp dried oregano and 1/4 tsp black pepper over the pizza.
- Step 5: Transfer the pizza onto the preheated stone and bake for 12-15 minutes until the crust is crisp and cheese is bubbly and slightly browned.
- Step 6: Remove the pizza from the oven, let it cool for 2 minutes, slice, and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sourdough Pepperoni and Mushroom Pizza with Mozzarella take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sourdough Pepperoni and Mushroom Pizza with Mozzarella?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sourdough pizza base from drying out.
Can I substitute ingredients in Sourdough Pepperoni and Mushroom Pizza with Mozzarella?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sourdough Pepperoni and Mushroom Pizza with Mozzarella for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sourdough Pepperoni and Mushroom Pizza with Mozzarella?
Italian pizza like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
