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Mixed mushroom pizza

Mmmmmmushrooooms. When I first started preparing this recipe, it seemed like 12 ounces of assorted mushrooms would be way too much for 2 personal pizzas. However, I washed and sliced mini portobello mushrooms and oyster mushrooms. They shrank a bit as I sauteed them, but they were still piled high on the pizza bases.

After 15 minutes of cooking, they distilled down into yummy goodness. They had an added benefit of softening the crust. I was using a gluten-free pizza base, and usually it's so hard to cut that I use a steak knife. Seriously. But today it was so tender that the pizzas were in danger of falling apart as I transferred them to plates.

Writing about these pizzas is making me hungry again.... but I just ate. Can you guess that I love mushrooms?

Comments

( 1 comment — Leave a comment )
medyani
Feb. 2nd, 2010 08:19 pm (UTC)
Yummmmm, mushrooms!
( 1 comment — Leave a comment )

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