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1/3 Photos of 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 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.
Units: US | Metric
Serving Size: 1 (69 g)
Servings Per Recipe: 6
The following items or measurements are not included:
Boboli pizza crusts
Italian cheese blend