Kate L'S Tipsy Mushroom Pepperoni Pizza

1. 1

   If making own pizza crust and/or pizza sauce, prepare them first.

2. 2

   Preheat oven to 450 degrees Fahrenheit, or follow directions for pizza cooker.

3. 3

   Spread pizza sauce over browned side of Boboli crust.

4. 4

   Sprinkle fennel seeds over pizza. Sprinkle mozzarella cheese over pizza, followed by special gourmet-blend cheese.

5. 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. 6

   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.).

7. 7

   Distribute sauteed mushrooms over top of pizza. I try to be artistic.

8. 8

   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.).

9. 9

   Cut into 6 slices and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.