Kate L's Tipsy Mushroom Pepperoni Pizza

KateL's Note:

This is my signature pizza creation, set apart from your ordinary pepperoni and mushroom pizza by the fennel seeds and Tipsy Fat-Free Microwave -Sauteed Mushrooms #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 Tipsy Fat-Free Microwave -Sauteed Mushrooms #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 Buddha's Pizza Pie Crust #265466 and 2bleu's 2 Minute 2 Easy Pizza Sauce #255242. Cheese lovers will want to increase the amount of cheese, I gave the standard amount.

• Total Time: 17 mins
• Prep Time: 5 mins
• Cook Time: 12 mins

Ingredients:

Serves: 6

Yield: 1.0 12-inch ...

• 1 Boboli pizza crust, thin crust pizza (or Buddha's Pizza Pie Crust #265466)
• 1/2 cup boboli pizza sauce (5 ounces, or 2bleu's 2 Minute 2 Easy Pizza Sauce #255242)
• 1/2 teaspoon fennel seed
• 1 cup pre-shredded mozzarella cheese
• 1 cup Italian cheese blend, such as Sargento shredded Italian 6-cheese blend
• 18 slices pepperoni, preferably Margarita brand (or any good pepperoni)
• 2 cups mushrooms, sauteed (from Tipsy Fat-Free Microwave -Sauteed Mushrooms #323900)

Directions:

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 (Tipsy Fat-Free Microwave -Sauteed Mushrooms), 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 Buttermilk Pie #255466, I found that 10 minutes at 500 degrees was a bit too long.).
9. Cut into 6 slices and serve hot.

Reviews

[Lainey6605]

This is a yummy pizza! It was very simple to make and tasted great. I love the combination of pepperoni and mushrooms! Thanks for sharing!

[TheGrumpyChef]

I have to give this 5 stars just for the mushrooms in this recipe. They were just what my pepperoni pizza has been yearning for. I used my own pizza crust and sauce, and I can't say enough. Yum! Thanks for sharing your recipe.

[Shelby Jo]

This was a tasty pizza. I used red wine to "sautee" my mushrooms in but I would have preferred the flavor of a broth I think. I would definitely do it differently next time. Over all though it's a great pizza! Thanks for posting!