I’m not a vegetarian, but I often discard my desires for chicken and steak in the face of this pizza. It’s painfully easy to make, and the end product proves to be equally mouth-watering.
- Pre-made pizza crust (I use Boboli)
- Small package of pre-sliced mushrooms
- A touch of olive oil
- Garlic to taste
- A small handful of fresh basil, chopped (not the dried-up stuff on the spice rack)
- Mozzarella (you know the portion of cheese you like on your pizza)
- A large tomato, sliced thinly
It’s a simple as that. You can round up these ingredients in less than five minutes in your produce section. I occasionally have to wander far and wide to secure the pizza crust, because every store hides the darn things in equally unsuspecting places.
Follow the instructions on the crust wrapper to find out the oven temperature and cooking time for your pizza.
Sauté the mushrooms with the touch of olive oil and your taste of garlic portions. While they are cooking, lay out your crust and on it spread the chopped up basil. When complete, the mushrooms go on top of this medley.
Now you are more than halfway complete on your journey to pizza wonderland. Add your mozzarella and then top with the tomato slices! I put an obscene amount of tomato on mine, so feel free to interpret the portions according to your tastes. Again, cook according to the instructions on the pizza wrapper. It’s usually no longer than 14 minutes.
Even the most devout carnivores should find this pizza edible, even though it is pizza with no “sauce” or greasy toppings like pepperoni and sausage that cause some of us to blat the slice with a napkin before consumption. Enjoy!!