Preheat oven to 450°F. To stretch the dough, turn out on floured surface and shape into a round, using enough flour to keep it from sticking. Hold the dough in one hand and use the other hand, with a pinch pull method, to stretch the dough. Rotate the dough and reposition your hands on the next section to stretch and pull the dough. Head over to our dough recipe for more pics on stretching dough.
Once the dough is stretched and ready for topping, place on a sheet pan or pizza pan. Drizzle Pesto Extra Virgin Olive Oil onto the dough. Sprinkle the dough with Pizza Seasoning. Layer on tomato slices-not too many and not too thick, as the water released from the tomatoes will cause the pizza to get soupy. Layer on pepperoni, then the cheese* and then the mushrooms.
Bake for 7 minutes or until the crust is brown and cheese is melted. Garnish with fresh basil.
*We suggest low moisture cheese because the water content in fresh mozzarella can cause soupy-ness when combined with fresh tomatoes.