I know I’ve made a similar pizza before, but I have some updated tips. I really like the way this pizza comes out. First off, you’re going to have to buy some ready-made dough, get some cornmeal, and preheat that oven to 400. Sprinkle some cornmeal on the cookie sheet, and then placed your rolled out dough on top of that. I found this helps keep my pizza from sticking to the pan and burning. Bake that for 10 to 12 minutes so it’s very barely cooked.
Pull that out dough and place some thinly sliced Roma tomatoes on top of it. Put back in the oven. I think it lets the tomatoes cook though a bit so that it’s not so runny and “saucy” like. Bake that for another 8 minutes or so.
In a saucepan, you’ll be cooking up some diced onions, green peppers, a few jalapenos, and button mushrooms. Cook that in a tablespoon of olive oil, some ground pepper, garlic powder, cayenne, and saute down until the onions are translucent. When the pan has a bit of brown “burned bits” on the bottom of the pan (I honestly don’t know what to call them), add a quarter cup of white wine and deglaze the pan.
Put on top of pizza with a quarter cup to a half cup of mixed shredded cheddar cheese and pop back into the oven until the cheese is melted. I’d say about another 10 minutes.
Now this pizza is a bit labor intensive, but it’s worth it. Delicious!