Kate L's Tipsy Mushroom Pepperoni Pizza

"This is my signature pizza creation, set apart from your ordinary pepperoni and mushroom pizza by the fennel seeds and Recipe #323900 #323900. I first read about fennel seeds when DH was given a spice set; fennel is supposed to aid the digestion of fatty things such as pepperoni and reduce GERD. We enjoy the slight anise-flavored crunch taste sensation, and DH's picky-eater son has embraced fennel seeds as well. Portabello mushrooms benefit from some precooking before loading as toppings; to avoid adding even more fat to my cheesy pizza, I began "sauteeing" my mushrooms in dry sherry in the microwave, as in Recipe #323900 #323900. In a pinch, I use drained canned mushroom slices, but that hint of sherry flavor of the Tipsy Mushrooms really sets off my signature pizza. I use half mozzarella and half Sargent's shredded 6-cheese Italian blend for my ultimate pizza, but you can use whatever mix of cheeses you prefer. We strongly prefer Margarita sliced pepperoni over Hormel's. DH and I always loved Boboli pizza crust and Boboli pizza sauce; if you want even bolder "manly" taste, I recommend using 2Bleu's Recipe #265466 #265466 and Recipe #255242 #255242. Cheese lovers will want to increase the amount of cheese, I gave the standard amount."
Kate L's Tipsy Mushroom Pepperoni Pizza created by KateL
Ready In:


  • 1 Boboli pizza crust, thin crust pizza (or $notetemplate1$ #265466)
  • 12 cup boboli pizza sauce (5 ounces, or $notetemplate1$ #255242)
  • 12 teaspoon fennel seed
  • 1 cup pre-shredded mozzarella cheese
  • 1 cup Italian cheese blend, such as Sargento shredded Italian 6-cheese blend
  • 18 slices pepperoni, preferably Margarita brand (or any good pepperoni)
  • 2 cups mushrooms, sauteed (from $notetemplate1$ #323900)


  • If making own pizza crust and/or pizza sauce, prepare them first.
  • Preheat oven to 450 degrees Fahrenheit, or follow directions for pizza cooker.
  • Spread pizza sauce over browned side of Boboli crust.
  • Sprinkle fennel seeds over pizza. Sprinkle mozzarella cheese over pizza, followed by special gourmet-blend cheese.
  • Lay out 12 slices of pepperoni around the outer edge of the pizza, then distribute the 6 remaining slices on an inner circle. Voila, you have marked your pizza for 6 slices!
  • Prepare Tipsy Fat-Free Microwave -Sauteed Mushrooms (Recipe#323900), in which 2 cups of sliced mushrooms are cooked in 1/2 cup dry sherry for 2 1/2 to 3 minutes in the microwave, and then drained. (We love Portabello mushrooms on our pizza and the slight hint of sherry drives us wild. For a pantry-raid pizza, drained canned sliced mushrooms will do in a pinch, although it's not as good.).
  • Distribute sauteed mushrooms over top of pizza. I try to be artistic.
  • Bake at 450 degrees Fahrenheit for 12-15 minutes, or until cheese starts to brown. (If using directions from Recipe#255466 #255466, I found that 10 minutes at 500 degrees was a bit too long.).
  • Cut into 6 slices and serve hot.
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  1. CookingONTheSide
    This is a yummy pizza! It was very simple to make and tasted great. I love the combination of pepperoni and mushrooms! Thanks for sharing!
  2. TheGrumpyChef
    I have to give this 5 stars just for the mushrooms in this recipe. They were just what my pepperoni pizza has been yearning for. I used my own pizza crust and sauce, and I can't say enough. Yum! Thanks for sharing your recipe.
  3. Shelby Jo
    This was a tasty pizza. I used red wine to "sautee" my mushrooms in but I would have preferred the flavor of a broth I think. I would definitely do it differently next time. Over all though it's a great pizza! Thanks for posting!
  4. KLBoyle
    YUM! This is a great pizza! I really liked the addition of the fennel seeds and of course the mushrooms are awesome. I never would have thought of "sauteing" them in a liquid like that but it works great. It really makes plain ol' pizza special. Thanks!
  5. KateL
    Kate L's Tipsy Mushroom Pepperoni Pizza Created by KateL

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