Kate L'S Tipsy Mushroom Pepperoni Pizza - cooking recipe

Ingredients

1 Boboli pizza crust, thin crust pizza (or Buddha's Pizza Pie Crust #265466)
1/2 cup boboli pizza sauce (5 ounces, or 2bleu's 2 Minute 2 Easy Pizza Sauce #255242)
1/2 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 Tipsy Fat-Free Microwave -Sauteed Mushrooms #323900)

Preparation

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.