Today's special is a mushroom and garlic pizza. One of my favorite foods in the whole wide world is pizza. I (insert heart icon here) pizza. Thin crust, thick crust, take-n-bake, vegetarian, meat lovers, I love it in all forms and flavors. I've even been know to eat a fat slice from a street vendor and a triangle or two of Dominos if a box just happens to be within a close vicinity. Sometimes my husband and I pretend we are iron chefs and transform our kitchen into a kitchen stadium. The secret ingredient is always pizza dough. A little while back homemade pizza used to be like living in the suburbs, all you could basically find was Boboli, but today homemade pizza has moved into the city and hit the big time: there are tons of alternative dough options that don't involve using yeast and a rolling pin. To make the pizza for dinner

Mushroom and Garlic Pizza
From Rachael Ray (she is the go-to-girl for quick meals!)

One 14-ounce can Pillsbury Pizza Crust
3 tablespoons extra-virgin olive oil
3 garlic cloves, finely chopped
5 ounces shiitake mushrooms, stems discarded
8 ounces white mushrooms
One 8-ounce bag shredded Swiss cheese (2 cups)
One 8-ounce bag shredded mozzarella cheese (2 cups)

  1. Preheat the oven to 400°. Spread the pizza dough out to cover a large baking sheet, then brush with 2 tablespoons of the olive oil and sprinkle with the garlic. Bake for 8 minutes.
  2. Meanwhile, thinly slice the shiitake and white mushrooms. In a large nonstick skillet, heat the remaining tablespoon of olive oil over high heat and sauté the mushrooms until golden, 8 to 10 minutes. Season to taste with salt.
  3. Sprinkle the baked dough with the Swiss cheese, then the mushrooms and the mozzarella. Sprinkle a little more salt over the topping and return the pizza to the oven. Bake until the cheese is golden and bubbly, about 15 minutes. Cut into squares and serve.

Serves 4.