Pizza, sisters, and books: these are a few of my favourite things.

There are few things in life that I love more than my sisters, my books, and pizza.  I think it’s because compared to the average Jane, I have had more than my fair share of each: I have 4 sisters, a huge book cookbook collection, and a (somewhat abnormal) obsession with pizza.  I used to think that in terms of that trilogy, I was the queen.  

Until a few days ago when I finally met my matches…

Last week, I had the privilege of attending a lunch cooked and hosted by the amazing Podleski sisters, Janet and Greta.  Famous for their many cookbooks and Food Network TV shows, these sisters have literally changed the way Canadians cook and think of cookbooks.  I first heard about Looneyspoons when I was working at Chapters in Toronto.  I fell in love with this book immediately because of its catchy recipes names, such as Fee, Fie, Faux Fried Chicken, and fun, cartoony graphics.  I thought other people would love it, too so I made it my “staff pick”.  I was right; it flew off the shelves and (thanks to me, I like to think) became one of the most popular Canadian cookbooks ever published.

Fast forward fifteen years and these amazing sisters have revised and added to their original books, resulting in The Looneyspoons Collection . There are so many things I love about this book: the recipes address a variety of nutritional needs, such as antioxidants and fibre, it encourages the average cook to leave their comfort zone, and it doesn’t turn it’s nose up at using the occasional “convenience food” ingredient.

These three factors were evident in the Born to be Wild Mushroom Pizza that the sisters prepared for me.  I have to admit that when I first heard that there was hummus on the pizza, I was wary and the picky-eater kid in me came out.  But once I tried it, any doubts I had were put to rest: it was creamy and flavorful.  I couldn’t wait to try it out on my guests that night.  I am proud to say that my results were (almost) as amazing and Janet and Greta’s, the true sign of a well-written recipe.  

Since then, I have also made the Oatstanding Choco-Chip Muffins and the Morrocan Rockin’ Quinoa Salad.  Those, too, were amazing.  Janet and Greta, I accept my defeat gracefully and am proud to crown you the new Queens of pizza, sisters, and books.

Born to be Wild Mushroom Pizza

Ingredients:
1 can (19 ounces/540 mL) diced tomatoes with Italian herbs
2 teaspoons (10 mL) olive oil
1 cup thinly sliced red onions
1 teaspoon (5 mL) minced garlic
4 cups (1 L) sliced wild mixed mushrooms (such as cremini, shiitake and portobello)
2 teaspoons (10 mL) each minced fresh thyme and fresh rosemary, or ½ teaspoon (2 mL) each dried
Pinch of salt and pepper
¾ cup (180 mL) hummus
1 12-inch, prebaked, whole-grain, thin-crust pizza shell
¼ cup (60 mL) grated Parmesan, Romano or Asiago cheese
¾ cup (180 mL) packed shredded light mozzarella or provolone cheese (3 ounces/85 g)

Directions:
Preheat oven to 425 F.
Drain tomatoes in a sieve, pressing down on them to remove as much liquid as possible. Set aside.
Heat olive oil in a large, non-stick skillet over medium heat. Add onions and garlic. Cook and stir until onions have softened, 3 to 4 minutes. Add mushrooms and cook until tender, about 5 more minutes. Stir in thyme, rosemary, salt and pepper. Cook 1 more minute. Remove from heat.
To assemble pizza, spread hummus over pizza crust, leaving a ½-inch (1 mL) border. Top hummus with drained tomatoes. Sprinkle Parmesan cheese over tomatoes. Spread mushroom mixture evenly over top, followed by mozzarella.
Place pizza directly on middle oven rack and bake for about 10 minutes, until cheese is completely melted and edges are lightly browned. Remove from oven to cutting board and let cool 1 minute before slicing. Slice into 12 thin wedges and serve immediately.

My version of the Mushroom Pizza.
I substituted the pizza shell for two pieces of whole wheat naan.