Roasted wild mushroom pizza
There was only a short period of my childhood where we had a structured weekly meal plan – tacos on Tuesdays, Hamburger Helper on Wednesdays, and so forth – but as life gets a little more hectic these days and we’re committed to our weekly meal plans, I see the allure! It would certainly be easy to slot in variations on our favorite meal categories on a weekly basis, which I can verify in part because we fit in a pizza night every week. I’d say 1/3 of the time we order a basic, conventional pizza, 1/3 of the time it’s from one of the fancier places in town (like Pizza Brutta, Sal’s, or Ian’s), and 1/3 of the time we make our own, which provides some nice variety even though it’s still pizza, week after week. It’s comforting, to know that every week one evening of meal planning is known and set, and all three of us love that there’s usually pizza leftovers for lunch the next day.
This is one of the best ones we’ve made recently, and a particularly good one considering all the amazing mushrooms that will be springing up (pun intended) in the farmers’ markets as they open again in the coming weeks. It’s packed with mushrooms both above and below the cheese, since in lieu of a basic tomato-based sauce it uses a puree of the intensely-flavored roasted mushrooms that top the pizza, using the liquid that comes off the mushrooms during roasting to help hold the sauce together (plus a little cream, should you be into that sort of thing).
