Tonight was pizza night. I made a triple dough recipe, enough for six pizzas. We ended up with five. And I (with a visiting sous chef from Chicago, Chef MollyG) made a few new ones, with everyone’s wine-induced suggestions. One of them was a variation on a recipe I created for a Whole Foods demo a few years ago. I was supposed to do something with portabella mushrooms for their March Mushroom Madness celebration. So I created a Philly cheese steak, without the steak. Yeah, I know it sounds wacky. But it’s really good. I got the idea because everyone describes portabellas as being “meaty.” Thus, the Philly cheese steak without the steak. And tonight, I took it one step further (farther? Who knows?). I made it a pizza topping. No, there wasn’t any tomato sauce or pepperoni. Just the pizza dough with the Philly topping. It went over very well.
And yes, I posted it tonight in my recipe section. It’s fast, easy, and a huge hit. Plus, when a vegetarian shows up at the door, you can give them a huge treat.
