Mushroom pizza - shrinking mushrooms!

[TeresaFoodie]

I've got garlic and cheese pizza for the footy tonight and intend to load it up with as many sliced mushrooms as I can fit on it. But I know what will happen. They will all shrink to nothing. They always do.

So does anyone know how pizzerias keep their mushrooms fat and juicy? I know the oven is sucking the moisture out of them. So is a succulent mushroom on a pizza ever achievable?

Maybe saute them and pile them on afterwards?

[suffolk]

You've got it ... sauté first ... I always do ... they remain succulent and tasty that way.

[TeresaFoodie]

Excellent! That's what I'll do then! Thanks!

[suffolk]

Maybe I should explain better ... I saute them then put them on the pizza and bake it.

[TeresaFoodie]

Yes, I read it as that suffs.

I cooked the mushrooms in olive oil, dried thyme, garlic and chilli last night. They are sitting in the fridge because I was too stuck into the sport yesterday I did not feel hungry! I'll top the pizza with the mushrooms and bake later once I have cleaned up my pizza stone. Looking forward to it!

[scullion]

i put them on raw and cover with a thin layer of cheese. the oil from the cheese seals the moisture in the mushrooms - and you get more cheese.

[Zosherooney]

I'll 2nd that....Scully.

[TeresaFoodie]

Tonight I did both! Thanks to this thread it was a yummy success!

An Iceland thin crust vegetable pizza first topped with sauteed chopped (not sliced) mushrooms, onions, garlic and thyme then a layer of diced mozzarella. I forgot to put chilli on it! Next time I'll try a different cheese.