Four-Mushroom Pesto Pizza

  • SueDecker Posted: 04/20/13
    Worthy of a Special Occasion

    This pizza was fantastic! I am a mushroom and pesto fan to begin with, so this was the perfect combination. I made it with a whole wheat crust and it tasted like a gourmet pizza.

  • TheMomChef Posted: 04/05/13
    Worthy of a Special Occasion

    For mushroom lovers, this is heavenly. The pesto complements the piles of mushrooms perfectly. It's delicious. You can read my full review at Taking On Magazines:

  • 1hungeryferret Posted: 04/17/13
    Worthy of a Special Occasion
    McHenry, IL

    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!

  • erikisst Posted: 06/22/13
    Worthy of a Special Occasion

    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.

  • CarrieLMB Posted: 04/27/13
    Worthy of a Special Occasion

    Quite tasty and filling.DH even ate the leftovers!

  • jodioschmidt Posted: 06/15/14
    Worthy of a Special Occasion

    I liked this a lot but the rest of my family thought it didn't have enough flavor (but I'm this big mushroom lover). I'll be making this again but might drizzle on some truffle oil next time

  • larossdfw Posted: 11/17/13
    Worthy of a Special Occasion

    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!


More From Cooking Light