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Kate Ls Tipsy Mushroom Pepperoni Pizza

Kate Ls Tipsy Mushroom Pepperoni Pizza

Cooking Time

Preparation Time : 5

Cook Time : 12

Total Time : 17


Serves 6

  • 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

  • 1cup pre-shredded mozzarella cheese

  • 1cup Italian cheese blend, such as Sargento shredded Italian 6-cheese blend

  • 18slices pepperoni, preferably Margarita brand (or any good pepperoni)

  • 2cups mushrooms , sauteed (from Tipsy Fat-Free Microwave -Sauteed mushrooms #323900)


  • 01

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

  • 02

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

  • 03

    Spread pizza sauce over browned side of Boboli crust.

  • 04

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

  • 05

    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!

  • 06

    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.).

  • 07

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

  • 08

    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.).

  • 09

    Cut into 6 slices and serve hot.



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