Four-Mushroom Pesto Pizza

Cooking Light
Four-Mushroom Pesto PizzaRecipe
Photo: Francesco Tonelli; Styling: Tiziana Agnello
Serve with Celery and Parsley Salad.
Serves 4 (serving size: 2 pieces)


+ Add To Shopping List
12 ounces refrigerated fresh pizza dough
Cooking spray
2/3 cup water
1/3 cup dried porcini mushrooms
1 tablespoon olive oil
3 (4-ounce) packages fresh exotic mushroom blend
3 garlic cloves, minced
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
3 tablespoons refrigerated pesto
3 ounces whole-milk mozzarella cheese, shredded (about 3/4 cup)


Hands-on: 26 Minutes
Total: 36 Minutes

1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).

2. Place the dough in a medium microwave-safe bowl coated with cooking spray. Cover and microwave at ­MEDIUM (50% power) 45 seconds. Let stand 5 minutes.

3. Combine 2/3 cup water and porcini in a 2-cup glass measuring cup. Microwave at HIGH 4 minutes or until tender; drain. Coarsely chop porcini.

4. Heat a large skillet over medium-high heat. Add oil; swirl. Add fresh mushrooms and garlic; sauté 5 minutes. Stir in porcini, pepper, and salt.

5. Roll dough into a 12 x 8-inch rectangle on a floured surface. Carefully remove pizza stone from oven; arrange dough on pizza stone. Spread pesto over dough, leaving a 1/2-inch border. Sprinkle cheese over pesto; top with mushroom mixture. Bake at 500° for 13 minutes or until crust is browned and crisp. Cut into 8 pieces.

Created date

February 2013

Nutritional Information

Calories 398
Fat 15.2 g
Satfat 4.2 g
Monofat 8.4 g
Polyfat 1.5 g
Protein 17.3 g
Carbohydrate 46.5 g
Fiber 8.3 g
Cholesterol 21 mg
Iron 3.4 mg
Sodium 678 mg
Calcium 144 mg