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.
Seriously good. I did not use dried mushrooms...dried mushroom just weird me out for some reason. I used 16oz of exotic mushroom blend instead. I also used a full cup of fresh mozzarella as that is what it took to entirely cover the crust. If you like mushrooms and pesto...this is worth trying!
I skimped on the exotic and dried mushrooms and just used baby bella since that is what I had on hand. I also used additional pesto (3 tbsp was just not enough). Keep a close eye on it once it goes in the oven for 13 min at 500. Even though I had it on the middle rack, the top cooked much faster than the bottom. Next time, I am going to reduce the temp and cook a little longer.
This pizza was excellent! My boyfriend's first reaction was "Hrmph. No meat, huh?" But by the end of the meal he didn't seem to miss it. The mushrooms were so rich and earthy that it didn't need meat. We had roasted red pepper and tomato soup as a side (good for dipping). I would definitely make this for guests!