I admire your diversity but, to be honest, several of those mentioned make my stomach feel queasy. 
I fry them in a dry pan in a single layer (as best I can), and I get beautifully browned mushrooms that don’t really go through the soggy stage.
That makes sense. For me, learning that I could actually wash mushrooms–instead of painstakingly brushing all the dirt off–made a big difference.
Sounds like a flat focaccia. I can see myself eating that.
But call it pita or pitta (back again) or naan and it flies off the shelves. The continuum is a big circle, like when the moon hits your eye.
I will not accept the moon hitting my eye “like a big pizza pie” unless it has sauce and cheese on it. LOL
That’s nice, and maybe best if you want pretty mushroom slices, but I find the fry-stew-fry method results in a very intense mushroom flavour. The pieces are usually looking a bit ragged by the time they’re done, so I use them as a mid-layer ingredient on my pizza.
Also… Is anyone gonna hate me for making the crust out of a dough that contains wholemeal and rye?
Yeah–that flavor, and the accompany chewy texture, are what I’m going for. It’s analogous to a strong meaty flavor, almost like an expensive ham, and I only have gotten it through this process.
I’m not angry. Just disappointed.
I dunno. I like white bread less than I like wholemeal, it seems natural to extend that to pizza (and it does seem to work)
Tomato and onion in the sauce. Mozzarella, anchovies, olives. Less is more.
j