Pizza with Mushrooms (Fresh, Canned or Frozen)?
There are continuing comments here about mushrooms on pizza (canned vs. fresh). These discussions reminded me of a pizza hunt I want to do. Anyone have a rec for a pizza made with fresh sauteed mushrooms or frozen mushrooms?
Mushrooms as a pizza topping can be either great or bad. Fresh mushrooms and canned mushrooms that have not been properly drained can add too much moisture to the pizza crust. A soggy pizza crust is worst than a limp greasy crust resulting from too much oil in the meat toppings. I am looking for a pizza made with either frozen mushrooms or fresh sauteed mushrooms added after the pizza has been cooking for a while.I like frozen french fries more than fresh (less moisture in the end product IMO) am I hope to find the same is true with frozen mushrooms as a pizza topping. It would be great to have this on a really good pizza but the rest of the pizza only needs to be OK because I just want to explore the difference in mushrooms.
Good read on pizza toppings – see the mushroom section.