Photo: Francesco Tonelli; Styling: Tiziana Agnello
Hands-on Time
26 Mins
Total Time
36 Mins
Yield
Serves 4 (serving size: 2 pieces)

Serve with Celery and Parsley Salad.

How to Make It

Step 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).

Step 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.

Step 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.

Step 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.

Step 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.

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