Four-Mushroom Pesto Pizza

Photo: Francesco Tonelli; Styling: Tiziana Agnello

Serve with Celery and Parsley Salad.

Yield: Serves 4 (serving size: 2 pieces)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 26 Minutes
Total: 36 Minutes

Nutritional Information

Amount per serving
  • Calories: 398
  • Fat: 15.2g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 8.4g
  • Polyunsaturated fat: 1.5g
  • Protein: 17.3g
  • Carbohydrate: 46.5g
  • Fiber: 8.3g
  • Cholesterol: 21mg
  • Iron: 3.4mg
  • Sodium: 678mg
  • Calcium: 144mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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. 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. 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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