I’ve become somewhat obsessed with pizza dough, ever since I made my own for the first time last week. These days I’m experimenting with various types of flour. Like fresh-squeezed orange juice, there is no real substitute for homemade pizza dough…and I’m becoming increasingly fond of both and having trouble going back to commercial variants.

But its today’s pizza topping I want to bring to your attention. Absolutely fantastic!

I caramelized some onions in olive oil and as they were getting nice and brown I threw in a few cups of thinly sliced button mushrooms, some chopped up semi-dried sun-dried tomatoes, and salt and pepper. I continued to fry up this mixture until the mushrooms had yielded most of their water and the whole mass had a nice rich brown tint. I put a thin layer of tomato sauce on my freshly laid out pizza dough, topped it with the caramelized onion/mushroom/sun-dried tomato mix and then laid in some very thin slices of artisanal dried salami from Les Iles de la Madelaine (Madelaine Islands) in the Gulf of St. Lawrence. Topped the whole thing with a dusting of mozzarella and baked at 550F in a “holy” pizza pan until done.

Mmmmmmmmm!!!