KATE L'S TIPSY MUSHROOM PEPPERONI PIZZA
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 and half Sargent's shredded 6-cheese Italian blend for my ultimate pizza, but you can use whatever mix of cheeses you prefer. We strongly prefer Margarita sliced pepperoni over Hormel's. DH and I always loved Boboli pizza crust and Boboli pizza sauce; if you want even bolder "manly" taste, I recommend using 2Bleu's Recipe #265466 #265466 and Recipe #255242 #255242. Cheese lovers will want to increase the amount of cheese, I gave the standard amount.
Provided by KateL
Categories Cheese
Time 17m
Yield 1 12-inch pizza, 6 serving(s)
Number Of Ingredients 7
Steps:
- If making own pizza crust and/or pizza sauce, prepare them first.
- Preheat oven to 450 degrees Fahrenheit, or follow directions for pizza cooker.
- Spread pizza sauce over browned side of Boboli crust.
- Sprinkle fennel seeds over pizza. Sprinkle mozzarella cheese over pizza, followed by special gourmet-blend cheese.
- 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!
- 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.).
- Distribute sauteed mushrooms over top of pizza. I try to be artistic.
- 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.).
- Cut into 6 slices and serve hot.
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Kasule Cyrus
[email protected]I would definitely recommend this recipe to others.
Teresa Riggle
[email protected]This pizza is a great way to get your kids to eat their vegetables.
JDRIFTS 95
[email protected]I'm not a big fan of mushrooms, but I really enjoyed them in this pizza.
Abdullah Yousaf
[email protected]This pizza is a great value for the price.
Abdallah Mostafa
[email protected]The pepperoni was a bit too greasy for my taste, but the rest of the pizza was delicious.
Nabulwala Sharon
[email protected]This pizza is perfect for a quick and easy meal.
Parkash Khanal
[email protected]I would have liked the pizza to be a little more cheesy, but overall it was still very good.
Jordan Barillas
[email protected]This pizza is a great way to use up leftover mushrooms and pepperoni.
kaka khan
[email protected]The instructions were a bit confusing, but the pizza turned out great in the end.
Brooke Custy
[email protected]This pizza is a bit pricey, but it's worth it for the amazing flavor.
Qazi Tariq
[email protected]I highly recommend this recipe! It's a great way to impress your friends and family.
Wes Senior
[email protected]This pizza is perfect for a party or a casual get-together.
FARHAN VAI 24
[email protected]I'm not usually a fan of mushrooms, but I loved them in this pizza.
Sherali Ali
[email protected]This is the best pepperoni pizza I've ever had! The crust is crispy and the toppings are flavorful and delicious.
Moh dildar Husen
[email protected]I love that this recipe uses fresh mushrooms. It really makes a difference in the flavor.
Fahad Fahad Al piyash
[email protected]The flavors in this pizza are unreal! The tipsy mushrooms and the pepperoni really shine through.
Nehal Gurau
[email protected]This pizza was so easy to make! I had it in the oven in less than 30 minutes.
Zyad Khadragy
[email protected]The pepperoni and mushrooms were cooked to perfection, and the cheese was melted and gooey.
Mudassar Awan
[email protected]I've made this pizza twice now, and it's always a hit with my family and friends.
Qasim Atta
[email protected]This was an amazing recipe! The tipsy mushrooms and pepperoni were a perfect combination, and the pizza crust was crispy and flavorful.