Peppers, Olive + Mushroom Detroit Pizza

1.
DOUGH
Remove the dough from the fridge at least 45 - 75 minutes before you want to bake.

2.
PREHEAT THE OVEN TO 500 DEGREES
3.
PAN
Use a dark colored 9 x 13 inch pan (like a cake pan, brownie pan or similar - see Culinary Skills for more details).

Drizzle the olive oil in the pan and do your best to stretch the dough to fill the pan. Let it rest in a warm spot for 15 minutes, then use your fingertips to press the dough into the corners. You can stretch the dough and even poke it with fingertips.

Once it mostly covers the pan, let rest again for about 15 minutes in a warm spot while you prep toppings.

4.
VEGGIES
Slice the mushrooms and roast them in the oven while it preheats for just 4 - 7 minutes or until they give up some of their water and shrivel just a bit. Let cool.

Slice the bell pepper into rings. Drain olives and slice if needed.

5.
SAUCE
Stir the spices into the can of tomatoes - 1 teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon kosher salt, ¼ teaspoon freshly cracked black pepper, 1 Tablespoon dried oregano.

6.
CHEESE
Chop the cheese into cubes that are about ¼”- ⅓” on all sides. Toss both kinds together.

7.
ASSEMBLE
Make sure the dough mostly reaches the corners. Spread about ½ of the sauce all over the dough. Top with mushrooms, pepper rings, and olives. Top with the cheese cubes - go ALL the way to the edge of the pan; don’t leave a visible crust. Spread the remaining sauce in 3 stripes down the side and center of the pan.

8.
BAKE
Bake for about 22 - 25 minutes in the center of the oven or until puffed and golden brown. Rotate the pan once during this time.

Remove and use a flat spatula or butterknife to run around the edges; let it cook for 5 minutes in the pan. Then slide it out onto a cutting board and cook for another 2 - 5 minutes. NOW, slice with a knife into squares.

9.
SERVING
Toss lettuces with salad dressing of choice and serve with pizza squares.