Mare and I like to try out interesting combinations when we make the ‘Za of the Week. The pie this week was topped with: breakfast sausage, mushrooms, roasted red peppers, and red onions. Most of the toppings on this pizza hold a good amount of liquid, so I made sure to drain them well and use plenty of Parmesan to soak up the extra moisture. The mozzarella on this pie was freshly shredded by Mare.
We went with canned mushrooms. They have their own uniqueness versus fresh mushrooms. If you want to use canned mushrooms, then make sure to drain them well. We also used prepared roasted red peppers. You also have to make sure to drain those wells.
The pie was very colorful. Even after draining the toppings well and using a generous amount of Parmesan, the crust was a little soggy in the middle. The large amount of toppings attributed to this, plus they were mostly wet toppings as opposed to greasy toppings like pepperoni.
In this close-up, those little green specks is the dried Italian seasoning I sprinkled over the pizza before baking to give it a little extra something. This ‘Za of the Week, despite the slightly soggy crust, was deee-lish.
‘Til next time. Thanks for tuning into ‘Za of the Week. =)