About four years ago, I had dinner at my friend Lindsey's house. We made a pizza with mushrooms and swiss. It was amazing. I've been in love with it ever since. It's a bit different now than it was when Lindsey and I first ate it, but it always brings back memories of dinners with good friends and great conversation. Also, you might be wondering why I always include pizza on back-to-back menus; this is because I make my own and I make two crusts at once and then make two pizzas in a couple of days - for instance on Saturday and then again on Monday.
1 lb. mushrooms, cleaned and sliced
1 yellow onion, sliced
5 cloves garlic, minced
2 tbs. olive oil
salt and pepper, to taste
½ tbs. dried thyme, crushed
1 pizza crust, homemade or store-bought
¾ cup swiss cheese, shredded
Heat oven to 425 degrees. Spread pizza dough on greased and floured baking sheet. Bake for 3-5 minutes, or until crust is starting to crisp up. Remove from oven.
Heat 1 tbs. olive oil in large skillet. Add onion and garlic. Saute until soft, fragrant, and starting to brown, 5-6 minutes. Add mushrooms and continue to saute, stirring often, about 2 more minutes. Remove from heat.
Drizzle crust with 1 tbs. olive oil, then top with mushroom mixture. Spread evenly, then sprinkle with cheese. Return to oven and bake until edges of pizza are browning up and cheese in melted and bubbly. Remove from oven, slice, and enjoy while hot.