Pitza-ye Gharch o Felfel Dagh (پیتزا قارچ و فلفل داغ) — Persian-Style Mushroom & Bell Pepper Pizza

• 450 gPizza dough (store-bought or homemade) (room temperature; enough for one 30 cm/12 in pizza)
• 15 mlVegetable oil (plus 5 ml for greasing the pan)
• 150 gYellow onion (thinly sliced)
• 250 gFresh mushrooms (cremini or button; sliced 5 mm thick)
• 150 gBell pepper (1 medium; thinly sliced (any color))
• 180 gRoma tomatoes (2 medium; thinly sliced and patted dry)
• 160 gPizza sauce (about 2/3 cup)
• 200 gMozzarella cheese (low-moisture; shredded)
• 2 tspDried oregano or Persian thyme (use Persian thyme if available for a more floral aroma)
• 1 tspFine salt (divided)
• 0.5 tspBlack pepper (freshly ground)

Instructions

1. 1

   Place the pizza dough in a lightly oiled bowl, cover, and let it sit at room temperature for 60 minutes so it stretches easily. Meanwhile, set an oven rack in the lower third and preheat to 260°C/500°F for at least 30 minutes. Grease a 30 cm/12 in pizza pan or sheet with 5 ml oil.

2. 2

   Heat 15 ml vegetable oil in a wide skillet over medium-high heat. Add the sliced onion and cook 4–5 minutes, stirring, until softened and lightly golden at the edges. Add mushrooms and cook 6–8 minutes until their moisture evaporates and they begin to brown; season with 1/2 tsp salt and 1/4 tsp pepper.

3. 3

   Add the sliced bell pepper to the skillet and cook 2 minutes, just to soften slightly while keeping some crunch. Turn off the heat and stir in 1 1/2 tsp dried oregano or Persian thyme. Taste and adjust with the remaining 1/2 tsp salt and 1/4 tsp pepper; let the topping cool 5 minutes to avoid steaming the crust.

4. 4

   On a lightly oiled surface, stretch the dough into a 30 cm/12 in round, keeping a slightly thicker rim for a rustic crust. Transfer to the prepared pan. Spread pizza sauce evenly, leaving a 2 cm/3/4 in border. Sprinkle half the mozzarella over the sauce to help protect the crust from moisture.

5. 5

   Distribute the mushroom-onion-pepper mixture evenly over the cheese. Arrange the Roma tomato slices on top in a single layer, keeping them slightly spaced. Finish with the remaining mozzarella and the last 1/2 tsp oregano or Persian thyme. Bake 12–15 minutes at 260°C/500°F until deeply browned at the edges and bubbling.

6. 6

   Rest the pizza 5 minutes before slicing so the cheese sets and the crust stays crisp. For a more street-food-style aroma, warm the slices for 1 minute under the broiler (high) just before serving, watching closely. Slice into 8 pieces and serve hot.