Prep Time
15 Mins
Cook Time
7 Mins
Bake Time
23 Mins
Yield
Makes 6 servings

How to Make It

Step 1

Sauté first 4 ingredients in a large skillet coated with cooking spray over medium-high heat 5 minutes or until onion is tender. Add balsamic vinegar; cook 2 minutes or until liquid is evaporated. Set aside.

Step 2

Sprinkle cornmeal over baking pan; spread out pizza dough. Bake on bottom oven rack at 425° for 5 minutes.

Step 3

Stir together pesto and yogurt. Spread over pizza crust, leaving a 1-inch border. Sprinkle with mushroom mixture and fresh basil. Top with mozzarella cheese and tomatoes. Sprinkle with Parmesan cheese.

Step 4

Bake at 425° on bottom oven rack for 18 minutes or until edges are golden brown and cheese is melted.

Step 5

*1 (8-ounce) package sliced button mushrooms may be substituted for the portobello mushroom caps.

Step 6

**1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese may be substituted for fresh mozzarella.

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