One of my childhood memories is of home-made pizza. My mother would make pizza from scratch. Very tasty pizza.
Her challenge was a husband that loved mushrooms on his pizza and a daughter who didn’t. My mother’s solution (she should run the UN): Sometimes a pizza with mushrooms, and I’ve have to pick them off my slices (very annoying); sometimes a pizza completely without mushrooms and my father a bit grumpy about having to concede to a kid; sometimes a pizza that was half-and-half and my mother sternly reminding us to pay attention to which half we were grabbing a slice from because she wasn’t going to listen to any complaining. (It fascinated me no end that my mother had no preference. She ate either type, equally happily.)
Now I love mushrooms on my pizza. Absolutely! They are as much a mainstay of the pizza as is the dough, the tomato paste and the cheese. I discovered that PJ feels the same way, right down to the proper consistency of the mushrooms: Canned. Why canned? Well, head on over to PJ’s and find out.