But all bad humor aside, here is our variation of a mushroom pizza I have ordered from a local pizza place and fell in love with.
I didn't really measure everything for this one because lets face it pizza is one of those things that you just throw on toppings till it looks like enough and then stop, but I will give you rough amounts that I used
I cheated a little and used some frozen pizza dough shhh don't tell.
(makes 2 pizza's)
- Pizza dough, store bought or home made (enough for 2 pizza's)
- 1/2 cup - 3/4 cup pesto (click here for recipe)
- 1 portabello mushroom
- 5 large white mushrooms
- 2 large shiitake mushrooms
- 1 1/2 cup chopped oyster mushrooms
- 1 little bunch of enoki mushrooms
- olive oil
- 1 large clove fresh garlic minced
- 2 cups grated mozzarella cheese
- 2 tbs parmesan
Roll out your pizza dough and sprinkle cornmeal on your pizza stone or pan before you put your dough on.
Slice all of your mushrooms.
In a large frying pan with a little olive oil add your sliced portabello and white mushrooms and cook on medium heat for about 5-7 min until they started to brown and let off some moisture. Turn off the heat and add the minced garlic.
Spread a thin layer of pesto on the pizza dough and drizzle a very small amount of olive oil.
Add as much or as little of each mushroom as you would like, don't forget the ones you had started to cook.
At this point I chose to put the pizza in the oven for 5-7 minutes or just long enough to help some of the moisture of the mushrooms to evaporate so you do not have watery/soggy pizza you do not want it to cook through at this point.
After the 7 minutes take the pizza out and sprinkle on the mozzarella and parm. Place the pizza back in the oven and cook for 8-10 min until the crust is golden brown and the cheese is bubbling.
Let it sit for a few minutes and then cut and serve.