New York Style Pizza With Kimchi, Soppressata, And Maitake Mushrooms Recipe

• 8 ounces maitake mushrooms, trimmed and broken into individual pieces
• 2 tablespoons extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 recipe
• , divided and risen at least 2 hours, or 3 (12-ounce) balls store-bought pizza dough, risen at least two hours
• 1 recipe
• 1 pound grated full-fat dry mozzarella cheese (about 4 cups)
• 1 (12 ounce) jar kimchi, drained and roughly chopped
• 9 ounces thinly sliced hot soppressata or pepperoni
• 12 scallions, roughly chopped
• 2 tablespoons ginger grated on the large holes of a box grater

1. At least 45 minutes before baking, place a baking stone or steel on an oven rack set to the top position and preheat oven to 550u0b0F. Toss mushrooms in a medium bowl with olive oil. Season with salt and pepper.
2. Turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough by draping over knuckles into a 12 to 14-inch circle about 1/4-inch thick. Transfer to pizza peel.
3. Spread approximately 2/3 cup of sauce evenly over surface of crust, leaving 1/2 to 1-inch border along edge. Evenly spread 1/3 of mozzarella over sauce. Top with 1/3 of kimchi, 1/3 of soppressata, 1/3 of mushrooms, 1/3 of scallions, and 1/3 of grated ginger. Slide pizza onto stone or steel and bake until cheese is melted, coppa has started to crisp, and crust underbelly is spotty brown, 6 to 12 minutes total. Remove from oven with metal pizza peel, sprinkle with 1 ounce Parmesan, transfer to cutting board, slice, and serve. Repeat steps 3 and 4 with remaining ingredients to make 2 additional pizzas.

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Taken from www.seriouseats.com/recipes/2013/04/new-york-pizza-kimchi-soppressata-maitake-recipe.html (may not work)