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So how about a recipe that uses my previously posted pizza dough! I love unique types of pizza toppings. Don’t get me wrong… I do love me some pepperoni pizza, especially after the really cool tip from Brown Eyed Baker about how to make your pepperoni pizza less greasy! Pesto on pizza has always been one of my favorites, though. As soon as I saw this recipe, I fell in love. Mushrooms and pesto! What an amazing combo! Since it seemed so simplistic, I felt a need to add a little something in, hence where the tomatoes come in. I think they add a nice fresh flavor, though they are by no means necessary. That’s the wonderful thing about making your own pizza. You can do whatever you want to create your own unique, fully customized toppings. No need to follow a recipe. Just do what you want!Portobello Pesto Pizza

1 tablespoon unsalted butter
1 pound baby Portobello or cremini mushrooms, sliced
1 clove garlic, minced
1 cup pesto (homemade or store-bought)
8 ounces provolone cheese, shredded
2 tomatoes, sliced ¼-inch thick and deseeded
½ cup grated Parmesan cheese
Pizza dough, enough for one pizza, unbaked

Place a pizza stone on a rack in the lower third of the oven, if using. Preheat oven to 500 degrees F for at least 30 minutes.

While the oven is preheating, melt the butter over medium heat in a skillet. Add the sliced mushrooms and garlic. Cook, stirring occasionally, until the mushrooms have released all of their liquid and are soft and browned, 10 to 15 minutes; set aside.

Let the dough relax for at room temperature for 10 to 30 minutes before beginning to work with it. Lightly sprinkle parchment paper or a pizza peel with cornmeal or semolina flour. For a little garlic flavor, add some granulated garlic to the cornmeal or flour. Transfer the dough to your prepared surface, and shape the dough until it has a 12-inch diameter. Brush the outer edge lightly with olive oil.

Spread the pesto over the pizza dough, leaving a ½-inch border uncovered. Spread the mushrooms evenly over the pesto, and then top with the provolone cheese. Top with sliced tomatoes, spacing them evenly around the pizza, then sprinkle with Parmesan cheese. Slide the dough onto the heated stone, or place your baking sheet or pizza pan into the oven. Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes. Remove from the oven, slice and serve.

Source: Adapted from Brown Eyed Baker

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