Sheet Pan Windsor Style Za
Windsor style pizza is unique in that we love our canned mushrooms. Yes, fresh is almost always best, but there's something about canned mushrooms y'all on pizza that just works. Cheesy, baked to golden, and brushed with garlicky butter.
PREP TIME
15 minutes
COOK TIME
20 minutes
INGREDIENTS
16
Serves: 4
Ingredients
- 650 grams650 grams650 grams Pizza Dough
- 1 whole1 whole1 whole All Purpose Flour
- 1 whole1 whole1 whole Pizza Sauce, I had a 398ml can and refrigerated the remaining
- 250 grams250 grams250 grams Mozzarella, pizza mozz, shredded
- 0.5 whole0.5 whole0.5 whole Red Onion, diced
- 1 whole1 whole1 whole Green Bell Pepper, diced (you won't need the whole thing)
- 284 ml284 ml284 ml Canned Mushrooms, drained
- 1 whole1 whole1 whole Oregano, Dried, See Recipe
- 1 whole1 whole1 whole Red Pepper Flakes, See Recipe
- 1 whole1 whole1 whole Pecorino Romano, finely shredded for garnish
- 3 Tbsp3 Tbsp3 Tbsp Butter, Unsalted
- 2 cloves2 cloves2 cloves Garlic, crushed & minced
- 1 Tbsp1 Tbsp1 Tbsp Clubhouse Parmesan Herb Seasoning
- 1 whole1 whole1 whole Oregano, Dried
- 1 whole1 whole1 whole Himalayan Pink Salt
Garlicky Butter
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Get the dough into an oiled bowl and cover with a towel for a minimum of 30 minutes. The dough needs to be at room temperature to be easily worked. Cold dough will be hard to stretch and prone to ripping. Once the dough is room temp, sprinkle flour on an 11" x 11" baking sheet and get your dough on the tray. Stretch your dough to fit the tray, trying your best to get the dough evenly worked for best results. In all honesty, a slightly larger tray would be fine too as my outer crust was rather thick and fluffy, but I didn't mind whatsoever.
- Preheat your oven to 450 F
- Spread desired amount of pizza sauce on your dough leaving about 1/2" around the perimeter. Next, top with your shredded pizza mozzarella, desired amount of diced green pepper, red onion, and canned mushrooms, and season liberally with red pepper flakes & dried oregano. Once your oven is preheated, get your pizza into the oven for 12 - 15 minutes until the pizza has puffed up and the outer crust / bottom have gotten nice and golden.
- For the garlic butter, heat a small skillet set to just below medium with the butter, garlic, and some dried oregano. Once that melts and starts simmering, reduce heat and stir int he parmesan herb seasoning and a good pinch of salt. Let the butter simmer as you stir for 4 ish minutes. Turn off your heat and remove the skillet from the heat.
- Remove your pizza from the oven and set the tray on a cooling rack. Brush the outer crust all the way around with the garlicky butter, making sure to take some of the minced garlic with you. Return the pizza back to the oven for another couple of minutes until nice and golden. Remove once again and let cool on the wire rack for a few minutes to ensure it is handleable. You can brush your crust with the remaining garlic butter.
- Transfer the pizza to a cutting board, garnish generously with finely shredded pecorino, and use a pizza cutter to cut the pizza in to 8 equal sized pieces. Season your pizza slices with a pinch of Himalayan salt. Serve with your favourite dip & ENJOY!
- Remaining pizza slices can be stored in an airtight container in the fridge for 4 days.
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About This Recipe
Show nutritional information
Entrées Other Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 786 |
| Fat: | 32 g |
| Carbohydrates: | 83 g |
| Protein: | 38 g |
| Cholesterol: | 67 g |
| Sodium: | 792 mg |
| Fiber: | 1 g |
| Sugars: | 3 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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