Listing Cameras makes me very hungry...

So I made a new version of Grammie's pizza today, and it turned out mushroom-dilly-licious, if I must say so myself.

Recipe powers, Activate! Form of a...

Mushroom Onion Pizza Pie!

First off, wash those filthy mitts of yours! This is a hands-on process, and we don't want any of your pizza munchers getting mono.

Pizza dough:

Dissolve 1 packet of Fleischman's Rapid-Rise yeast in a cup and a half of warm water (not hot). Once completely dissolved, pour this mixture into your MixMaster, or into a bowl if you plan to knead the dough by hand.

Add a tablespoon and a half of Crisco shortening, and four to four and a half cups of All-Purpose flour. Put mixer on slow speed until ingredients are blended enough so that the flour won't "poof"! Then put the mixer on high for at least five minutes.

It is best for the dough to be too wet at first, and then add enough flour until the consistency is right, as opposed to trying to wet down dough that is too dry.

The end product should be firm, smooth and silky.

When you're happy with the dough, put a teaspoon of Extra Virgin Olive Oil into a large glass bowl, then use a paper towel to spread it evenly on the inside of the bowl. Gently place the dough into the bowl, and cover the bowl with plastic wrap. Find a warm place to hide the dough. I like to put it in the middle of a bed or sofa and layer blankets over it, safely out of the reach of two nosy cats. It will be ready in an hour.

My preference of pizza pans is Pampered Chef Stoneware, but if you keep an eye on it, you can make do with a regular cookie sheet or pizza pan. Then go out and getchoo some Stoneware, because that stuff is worth EVERY PENNY!!

Ok, onward! It works best if you accompany the pizza assembly with singing and dancing! I like to wear a frilly vintage apron and maribou kitten heels, myself. Frilly, I love that word, frilly.

Using your fingers, scoop out about a teaspoon of Crisco shortening and coat one of the pizza pans lightly. Rip an appropriately sized piece of dough off your now-raised giant dough ball and slap it in the middle of one of your pizza pans.

Using your fingers, push the dough a little at a time towards the edges of the pan until the entire pan is covered with dough, with some extra around the outside to form the crust.

Toppings:

Layer 1: About an eighth cup of Extra Virgin Olive oil
Layer 2: 4 Packs of mushrooms that have been chopped into tiny pieces and sauteed in butter until they will spread
Layer 3: Mulched Onions - processed the same as mushrooms above
Layer 4: Very light sprinkle of shredded mozzarella cheese
Layer 5: Medium heavy layer of shaved or shredded, but NOT grated Parmesan or Romano cheese

Now to put it all together!

Layer 1: Drizzle some olive oil over the dough you've already spread on the cooking sheet, then use your fingers to spread it lightly and evenly over all the dough, even the crust.

Layer 2: Use enough mushrooms to spread a 1/4 inch thick layer of mushroom mulch over the olive oil, leaving the crust bare

Layer 3: Spread about 1/8 inch of onion mulch over the mushrooms

Layer 4: Sprinkle a light layer of shredded mozzarella over the onions

Layer 5: Sprinkle a heavy layer of shaved or shredded Parmesan or Romano cheese over the mozzarella.

That's it! Now pour yourself a nice generous glass of vino from Maynard James Keenan at Caduceus Vineyards, kick back and read Kitchen Confidential by Anthony Bourdain on your Kindle, and luxuriate in the incredible smells coming from your oven!
Bake at 375° until bottom of pizza crust is golden brown.

Hey! I almost forgot to say:

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