Kate L's Tipsy Mushroom Pepperoni Pizza

Total Time: 17 mins Preparation Time: 5 mins Cook Time: 12 mins

Ingredients

• 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)

Recipe

• 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.