We make lots of pizzas, in a very hot oven on a preheated pizza stone. For us, a pizza is an open-faced baked sandwich, so almost anything goes for the toppings (try smoked mozzarella and shredded raddichio over a tomato sauce base--we added leftover shredded roast duck the last time we made this!). Usually when I make a pizza that features mushrooms, I saute or sweat the mushrooms first in a bit of olive oil in the belief that this removes moisture and concentrates the flavor. But in leafing through the half dozen or so pizza books we have, I see that they are largely split between sauting sliced mushrooms first or just popping them on raw and allowing the 500 degree F oven to do the cooking (in our hands, our thicker crusted pizza is done in about 15 minutes at that temperature). I could try the experiment myself, but I'd be interested in the opinions of this wise and experienced group. To saute or not to saute?