Wow. I really hate to brag, but last night I made one of my finest pizzas ever. The dough was, as always, my sourdough mix with a bit of whole wheat and a little bit of Italian 00 flour tossed in. There is a recipe for it in a previous entry: www.joewatts.com/blog/2007/12/recipes.html.
But the best part of this pizza was what was on top:
French horn mushrooms (about 6) sliced
Golden oyster mushrooms (about 8) sliced
Portabella mushroom (about 1/4 of one) diced large
3 shallots, diced
2 garlic cloves, minced
italian seasoning, salt and black pepper to taste
Saute the shallots and garlic in 1 tablespoon of butter and a little olive oil for 2 minutes, then add the mushrooms. Saute until golden and soft.
Brush crust with a little olive oil and prebake the crust for about 6 minutes at 425 degrees. Remove from oven. Turn oven to 475.
Sprinkle shredded Mozzarella cheese to cover crust. Top with mushrooms evenly. Sprinkle with about 4 ounces of smoked mozzarella cheese and 2 ounces crumbled goat cheese.
Bake for about 8-10 minutes.