Pizza with Oyster Mushrooms and Fennel

I am (very) slowly working my way through Paul Lagreze's many mushroom offerings through New England Wild Edibles. I will be sad to see the Greenfield Farmers Market close at the end of the month for many reasons, one of which is the ready access to his mushrooms. This week I brought home some oyster mushrooms. These seem pretty versatile. Their texture is relatively meaty, and the flavor is more delicate than some other mushrooms. They worked well on this pizza, but I would also love to work them into a pasta sauce, a risotto, or a quiche or frittata. I meant to put rosemary on this pizza, but forgot - it was good without, but if you have some, give it a try. (The best way to get local rosemary year round is to grow a potted plant that can come indoors when the weather turns cool.)

1 14-inch pizza crust
olive oil
3-4 garlic cloves, minced
4 oz. oyster mushrooms, sliced (about 2 cups)
2 cups diced fennel bulb and any tender stalks (1 smallish bulb)
1 Tbsp chopped fresh rosemary (optional)
1/2 - 2/3 cup tomato sauce (ideally something with mushrooms)
Salt and pepper to taste
2-3 oz. shredded mozzarella (or chunks of fresh mozzarella)

Preheat the oven to 450 degrees. Paint the pizza crust lightly with olive oil and set aside.

Heat a little more olive oil in a skillet. Add the garlic and mushrooms and saute for 1-2 minutes. Add the fennel and rosemary (if using) and saute over medium heat until tender.

Spread the sauce over the crust. Top with the mushroom and fennel mixture. Sprinkle with salt and pepper, then top with mozzarella.

Bake for about 15 minutes, until cheese begins to brown and crust is done.

Serves 3-4.