- 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)
- Celery and Parsley Salad
- 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
How to Make It
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).
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.
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.
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.
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.