Shimeji Mushroom and Salami Pizza
This Shimeji Mushroom and Salami Pizza brings together rich, savoury flavours with a touch of spice and earthy depth.
The base starts with a blend of fresh and low-moisture mozzarella, providing the perfect balance of creaminess, sturdiness, and stretch. Thin slices of salami follow, then a generous layer of Neapolitan-style tomato sauce is spooned over the pizza. A sprinkle of chilli flakes adds subtle heat, while shimeji mushrooms bring an earthy, umami-rich depth. These delicate mushrooms, commonly used in East Asian cuisine, are prized for their ability to enhance a variety of dishes, from stir-fries to soups and noodle dishes. A final drizzle of extra virgin olive oil (EVOO) ties the flavours together before baking.
After baking, fresh spinach is added for a vibrant, slightly bitter note that balances the richness of the toppings.
The combination of these ingredients creates a unique and delicious pizza, perfect for those looking to explore new flavours and topping combinations.
Shimeji Mushroom and Salami Pizza
Equipment
- Outdoor Pizza Oven, Pizza Steel, or Stone (if using a home oven)
- 1 Pizza Peel
- 1 sauce ladle
- 1 wooden chopping board or peel for prep and serving
Ingredients
- 1 pizza dough ball
- 1 ladle of pizza sauce
- Fresh mozzarella cheese
- Low moisture mozzarella cheese
- Grana padano cheese
- Salami
- Shimeji mushrooms
- Fresh spinach leaves
- Chilli flakes
- Extra virgin olive oil
Instructions
- Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
- Prepare Sauce: We recommend our standard pizza sauce which is versatile, simple to make and is perfect for Neapolitan style pizzas. Spice up this sauce however you like, remember the best part about making pizza is the creative process!
- Prepare Cheese: Place your fresh mozzarella in a container or bowl with a paper towel at the bottom to allow some of the water to drain. Tear both the fresh and low moisture mozzarella into medium-sized pieces. Set aside.
- Prepare Shimeji Mushrooms: Roughly chop your shimeji mushroooms, add to a frying pan and sauté with extra virgin olive oil over medium heat for around 2 minutes. Set aside to cool.
- Prepare Spinach: Finely chop a handful of fresh spinach leaves. Set aside.
- Preheat Oven:If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
- Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
- Assemble Pizza: Start by placing the mozzarella cheeses evenly across the dough, ensuring the pieces are about 2 cm in diameter and at least 1.5 cm apart. Layer on the salami slices, then spoon a layer of sauce over the pizza, allowing it to settle between the cheese pieces. Add the shimeji mushrooms and a sprinkle of chilli flakes. Finish with a drizzle of EVOO.
- Bake Your Pizza:If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
- Serving: Once done, remove the pizza from the oven and place it on a serving board. Garnish with fresh chopped spinach, now it's time to enjoy your delicious homemade salami and shimeji mushroom pizza!
