On Sun, 17 Jul 2016 09:50:51 -0400, Gary > wrote:

> I cook often but rarely write about it. I'm too busy eating to take
> blurry pictures with my old camera.
>
> Anyway, I cooked some winner meals in the past few days.
>
> First was a homemade white pizza (no tomato sauce)
> It was spinach, mushroom and onions and it worked well
>
> I made the crust and added a little garlic to it.
> Smashed and minced a clove of garlic and added it to a TBS olive oil
> browned that then added a large pile of fresh spinach to wilt.
>
> Topped the pizza crust with the spinach spread over it.
> Sautéed some mushrooms (thick sliced white and portabella)
> in some butter with a little water to soften.
> Put those over the spinach then some half slices of onion all over.
>
> Topped with a little dry parmesan/romano then with fresh mozzarella
> cheese.
>
> Other than going a tiny bit heavy on the garlic, I liked it. I will make
> this again. My pizzas are large too. This one gave me 2 dinners and 2
> extra slices for a snack or two.

Sounds too wonderful to snip a single word, Gary! Love what you did.
Precooking the mushrooms wasn't a necessary step (unless it was for
the butter flavor) because IME they cook perfectly with the pizza. If
you do this again, try precooking the mushrooms on one pizza and
leaving them raw on the other. You might be pleasantly surprised!

Don't forget to reheat your slices in a cast iron skillet (if you have
one). They turn out tasting like they're fresh from the oven.

--

sf