Photo: Sunny's Avenue J Pizza Recipe
Ingredients
- 1 cup water
- 1/4 cup white wine vinegar
- 1/2-ounce dehydrated porcini mushrooms
- 1 (8 by 14-inch) piece focaccia
- 1/4 cup extra-virgin olive oil, plus extra for preparing pan and garnishing
- 1 1/2 cups canned whole tomatoes with basil
- 8 ounces fresh Buffalo mozzarella
- 1/2 cup shredded aged mozzarella
- 4 cloves garlic, roughly chopped
- 18 to 20 thick pepperoni slices
- 1/3 cup shredded Parmigiano-Reggiano
- 2 cups fresh basil leaves
- Salt and freshly ground black pepper
Directions
Preheat oven to 450 degrees F. In a small saucepan, bring 1 cup water and white wine vinegar to a simmer. Remove from heat and add mushrooms. Cover and let mushrooms sit, 15 minutes. Strain.
Slice bread horizontally to create 2 pizzas. Lightly oil a baking sheet and place pizzas crust side up. Brush top with 1/4 cup oil. In a bowl, squeeze tomatoes to break up slightly. Place on pizza halves. Pull pieces of Buffalo mozzarella from the ball and place on halves. Top with porcini mushrooms, shredded mozzarella, garlic and pepperoni. Bake until cheese has melted and crust is crispy, about 25 minutes. Remove from oven, drizzle with oil, sprinkle on Parmesan and spread with cut basil. Sprinkle with salt and pepper and serve.
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By Faye R
Niagara Falls, NY
on January 06, 2012
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I made this one night for my husband because he is a HUGE pizza lover. It turned out SO good. The only thiong I did different was used a pizza dough. I also squeezed the tomatoes over the pizza which made it a little watery. Other than that, it was great! Will definitely make again!
By I_Miss_ Brooklyn
on November 30, 2011
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I remember DiFara's pizza very well. Down in Florida it is hard to find good pizza. Your recipe is as good as any pizza down here. Not as good as Dom's but there are few that are. Will make do with this till I can get back up to Brooklyn..Thanks Sunny
By pianochick
Denver, CO
on September 08, 2011
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Outstanding! I forgot the mushrooms, so I'm sure the flavor was altered a bit, but my family and I loved it! Reminded me of the first time I had sicilain pizza in Bridgeport, CT. in the 1970's! Lower oven temp, though. 400 degrees worked for me.
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