When it comes to homemade pizza, it’s in a class all on its own. I don’t think you can rightfully compare homemade pizza to the slices you get at a pizzeria. It’s just different. Whether you use homemade dough or buy it from the store, it’s a perfect weeknight meal to throw together on the fly, and great for involving the whole family. The pizza toppings are only limited by your imagination, and it’s a perfect activity for everyone to join in and get creative with.
When I saw this recipe for Mushroom and Garlic Pizza in a recent issue of Rachael Ray’s magazine, I tore it out immediately. Unfortunately while I love mushrooms, any kind any way, the boys of the house do not, so I had to plan accordingly. No matter, more for me. When I made the recipe this weekend, I froze half of the baked end result, this way I have a stash of slices for lunches ready to go.
Between the woodsy, beefy juiciness of the mushrooms to the bite of the Swiss and the creaminess of the mozzarella … and the garlic, oh the garlic … you can’t go wrong with this one.