Cilantro Pesto Pizza Topped with Portobellos and Red Onion

Cooking Light
Extra-virgin olive oil, Parmigiano-Reggiano, and fresh cilantro make the pesto that tops this simple-to-make pizza. To save time, use refrigerated pizza crust.
6 servings (serving size: 1 wedge)

Ingredients

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Crust:
1 package dry yeast (about 2 1/4 teaspoons)
1 teaspoon sugar
1/2 cup warm water (100° to 110°)
1 1/2 cups all-purpose flour, divided
1/4 teaspoon kosher salt
Cooking spray
2 teaspoons yellow cornmeal
Pesto:
2 cups fresh cilantro leaves
1 tablespoon coarsely chopped walnuts
1 tablespoon grated Parmigiano-Reggiano cheese
1 1/2 teaspoons extra-virgin olive oil
1 1/2 teaspoons water
1/2 teaspoon kosher salt
Pizza:
4 1/2 cups coarsely chopped portobello mushrooms (about 10 ounces)
1 tablespoon balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup thinly sliced red onion
3/4 cup (3 ounces) shredded fontina cheese

Preparation

To prepare crust, dissolve yeast and sugar in warm water in a large bowl, and let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 1 1/4 cups flour and 1/4 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 30 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

Punch the dough down; cover and let rest 5 minutes. Roll dough into a 12-inch circle on a floured surface. Place dough on a 12-inch pizza pan or baking sheet sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Cover and let rise 10 minutes or until puffy.

Preheat oven to 450°.

To prepare pesto, place cilantro and next 5 ingredients (cilantro through 1/2 teaspoon salt) in a food processor, and process until smooth, scraping sides of bowl occasionally.

To prepare the pizza, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the mushrooms; cook 5 minutes or until moisture evaporates, stirring constantly. Add the vinegar, and cook until liquid evaporates. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon the mushroom mixture onto pizza crust. Drop pesto by teaspoonfuls onto pizza crust. Top with onion, and sprinkle with fontina. Bake at 450° for 15 minutes or until the crust is lightly browned. Let stand for 5 minutes.

Created date

June 2001

Nutritional Information

Calories 233
Caloriesfromfat 30 %
Fat 7.7 g
Satfat 3.3 g
Monofat 2.5 g
Polyfat 1.3 g
Protein 10.1 g
Carbohydrate 31.8 g
Fiber 3.3 g
Cholesterol 17 mg
Iron 3.8 mg
Sodium 354 mg
Calcium 133 mg