Used Pillsbury pizza dough, which worked out fine. Don't know what Piave is, but I grated a block of Parmesan. I was worried about how it would come out because I'm not a huge fan of stinky cheeses, but the parmesan actually just bakes into the crust and brings out the other flavors. I used fresh herbs from my mom's garden. For the mushrooms, I'd recommend seeing if there is an Asian market anywhere nearby: they'll have a much greater variety of mushrooms for a lot cheaper. I got shiitake and oyster mushrooms and they were a lot fresher than the stuff I'd seen at regular grocery stores, too. Finally, the recipe says to just cook the onions until they're crisp-tender, but I added a little bit more oil and let them caramelize. Bon appetit.
Margherita Pizza
I put the whole basil leaves on there flat instead of ripping them up because it looked cooler and you got more basil that way. I accidentally put them on there before the cheese, though, and just noticed that right now as I looked at the recipe again (oops. still tasted great just didn't look as shmancy). I used the olive oil from a jar of sun-dried tomatoes to drizzle over the top before popping it in the oven instead of regular olive oil (a little bit of truffle infused olive oil would work well, too). That's about it. Keep an eye on it, not sure it needs to really be in the oven that long at 450. Oh, and I used the Pillsbury crust again. I think the flavor and consistency of the sauce would be great for bruschetta, too, so maybe make some extra to put on crostini and top it off with some julienned basil.
This looks beyond amazing! I love your cooking adventures :)
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