Just a question about one of your pizzas. The white pizza with mushrooms intrigues me… The mushrooms were cooked ? Or are they put just raw after the cooking of the pizza ?
I put them on raw then bake. I slice them in several thicknesses. Most are pretty thin, but I leave some a bit thicker so I get a depth of different flavors. The less cooked thicker slices taste very different from the thinner slices that cook through.
The pie is: mozz (ideally buffalo), mushrooms, Parmigiano-Reggiano, black pepper, and a pinch of salt. Bake, and a swirl of white truffle oil post bake.