1 cup water |
1/4 cup white wine vinegar |
1/2 -ounce dehydrated porcini mushrooms |
1 (8 by 14-inch) piece focaccia |
1/4 cup extra-virgin olive oil, plus extra for preparing pan and garnishing |
1 1/2 cups canned whole tomatoes with basil |
8 ounces fresh buffalo mozzarella |
1/2 cup shredded aged mozzarella |
4 cloves garlic, roughly chopped |
18 to 20 thick pepperoni slices |
1/3 cup shredded parmigiano-reggiano |
2 cups fresh basil leaves |
salt and freshly ground black pepper |