Pizza night!

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) 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.