Mushroom addition for the second iteration of this week’s pizza lunch. I sautéed eight large mushrooms in olive oil and butter, added another slice of provolone to hold them down, and warmed it through in the microwave. Meanwhile, I was pre-heating the toaster oven to re-crisp the crust.
Using this combination of reheating produces a better final product – not too gummy from the microwave, and not too dried out from using all dry heat.
If no electricity is available, I preheat a non-stick pan with a tiny amount of water, and then let the steam heat the pizza through. Then add a film of olive oil to the pan to recrisp the crust.