You can usually get fresh mushrooms imported from New Zealand at MD's Big Fresh. They are a little pricey, about 10 tala a pound, but the alternative is buying cans of what are ambitiously labeled "champignons" or doing without.

Occasionally I splurge and pick up half a pound or so. I bought some the other day and made a mushroom pizza last night.

Sadly, this one looks much better than it tasted. It wasn't the mushrooms, they were great. It was the crust.

I decided to experiment and try to make a thin crust pizza. My pizzas tend to be on the fluffy side, which is fine, but I like a little variety. I've been slowly reducing the amount of yeast that I use which has had little effect on the "fluffiness" of the crust so I tried making dough without yeast. What a huge mistake.

It all looked fine when it came out of the oven: golden brown crust, bubbling cheese and great looking shrooms. But the yeast-less no rise crust didn't cook all the way through and it was dense as brick, so tough, in fact that I had a tough time cutting through it with my serrated knife. The crust was thin and damn crispy, though. I'm going to have work on that recipe.