Kate L's Tipsy Mushroom Pepperoni Pizza
Per serving
This is my signature pizza creation, set apart from your ordinary pepperoni and mushroom pizza by the fennel seeds and Recipe #323900 #323900. I first read about fennel seeds when DH was given a spice set; fennel is supposed to aid the digestion of fatty things such as pepperoni and reduce GERD. We enjoy the slight anise-flavored crunch taste sensation, and DH's picky-eater son has embraced fennel seeds as well. Portabello mushrooms benefit from some precooking before loading as toppings; to avoid adding even more fat to my cheesy pizza, I began "sauteeing" my mushrooms in dry sherry in the microwave, as in Recipe #323900 #323900. In a pinch, I use drained canned mushroom slices, but that hint of sherry flavor of the Tipsy Mushrooms really sets off my signature pizza. I use half mozzarella…
Ingredients
6 serv.- Boboli pizza crust, thin crust pizza (or Buddha's Pizza Pie Crust #265466)↗1
- cup boboli pizza sauce (5 ounces, or 2bleu's 2 Minute 2 Easy Pizza Sauce #255242)1⁄2 cup
- teaspoon fennel seed1⁄2 teaspoon
- cup pre-shredded mozzarella cheese↗1 cup
- cup Italian cheese blend, such as Sargento shredded Italian 6-cheese blend↗1 cup
- slices pepperoni, preferably Margarita brand (or any good pepperoni)↗18 slices
- cups mushrooms, sauteed (from Tipsy Fat-Free Microwave -Sauteed Mushrooms #323900)↗2 cups
Step-by-step instructions
- 1
If making own pizza crust and/or pizza sauce, prepare them first.
- 2
Preheat oven to 450 degrees Fahrenheit, or follow directions for pizza cooker.
- 3
Spread pizza sauce over browned side of Boboli crust.
- 4
Sprinkle fennel seeds over pizza. Sprinkle mozzarella cheese over pizza, followed by special gourmet-blend cheese.
- 5
Lay out 12 slices of pepperoni around the outer edge of the pizza, then distribute the 6 remaining slices on an inner circle. Voila, you have marked your pizza for 6 slices!
- 6
Prepare Tipsy Fat-Free Microwave -Sauteed Mushrooms (Recipe#323900), in which 2 cups of sliced mushrooms are cooked in 1/2 cup dry sherry for 2 1/2 to 3 minutes in the microwave, and then drained. (We love Portabello mushrooms on our pizza and the slight hint of sherry drives us wild. For a pantry-raid pizza, drained canned sliced mushrooms will do in a pinch, although it's not as good.).
- 7
Distribute sauteed mushrooms over top of pizza. I try to be artistic.
- 8
Bake at 450 degrees Fahrenheit for 12-15 minutes, or until cheese starts to brown. (If using directions from Recipe#255466 #255466, I found that 10 minutes at 500 degrees was a bit too long.).
- 9
Cut into 6 slices and serve hot.
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