I initially overlooked this pizza. Putting the sauce on top just seemed weird and wrong to me. I wasn't on board with this whole upside down assembly. But, after thinking about it a bit more, I decided maybe it was worth a try. So glad I did! It was delicious! The crispy, cheesy edges really are great.

We opted to do a mushroom, pepperoni, and kale pizza. Cook's Country simply gave instructions for a basic cheese pizza. Feel free to treat it as you would any other pizza and put on whatever toppings in whatever combination sounds good to you! Since the toppings go under the cheese, rather than on top, many of them will need to be cooked before going on the pizza to achieve the desired result. As long as you're mindful of that, this should be a very flexible recipe that results in many delicious and satisfying pizzas.

One thing I will note: Don't be shy with the toppings! This is not your typical thin disc of cheesy bread. Heck, it's not even your typical thick-crust pizza. The crust is very soft and lovely, but it's also thick and sturdy enough to stand up to a good quantity of toppings. I topped it as if I was topping a "standard" pizza. And then I was sad that it didn't have more stuff on it. I've adjusted for this in the recipe below. It'll look like a lot to go on one pizza. Don't be alarmed. It should all balance out nicely.

Detroit-Style Pizza

Adapted from Cook's Country August/September 2017

Ingredients

• 1/2 recipe whole wheat pizza dough¹
• 1 recipe sautéed kale with crispy pepperoni and cherry peppers²
• 200-250g cremini mushrooms, sliced
• 2 Tbsp. water
• 1 Tbsp. unsalted butter
• 1 tsp. white miso paste
• 300-400g Monterey Jack or Brick cheese, shredded
• 1 recipe no-cook pizza sauce

Directions

1. Place dough in greased 23x33cm (9x13") baking pan, cover, and let rest for 10-15 minutes.
2. Press dough flat and press into corners of the pan. Try to get it as even as possible. Cover and set aside to rise.
3. Meanwhile, prepare the pepperoni and kale and set aside.
4. Heat mushrooms and water over medium heat and cook, covered for 3-4 miutes.
5. Uncover and add butter and miso paste. Cook for another 5 minutes or so.
6. Once dough is done rising (it should double or triple in size), sprinkle it with kale, pepperoni, and mushrooms.
7. Sprinkle cheese on top, covering toppings.
8. Create three lengthwise lines of sauce on top of the cheese. Use ~1/3 c. of sauce for each line.
9. Bake at 260°C (500°F) for 15-20 minutes.
10. Remove from oven and cool in pan for 5 minutes.
11. Run a knife around the edge to release the cheese, then slide a lifter (or two) under and transfer the pizza to a cutting board.
12. Cut into 8 squares -- so each slice has some of the delicious crispy edges -- and serve.

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¹ Work in as much water as you possibly can during kneading. The dough should be very wet and soft. ^Back
2 Leave out the cherry peppers for a milder flavour. Leave out the pepperoni for a vegetarian topping. ^Back