Baking the crust on the bottom rack will keep it from becoming soggy.
2 large portobello mushroom caps, sliced*
1/2 large onion, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
Vegetable cooking spray
1 tablespoon balsamic vinegar
2 tablespoons yellow cornmeal
1 (10-ounce) refrigerated pizza crust dough
2 tablespoons basil pesto
2 tablespoons plain nonfat yogurt
1/4 cup chopped fresh basil
6 fresh mozzarella cheese slices (6 ounces)**
5 plum tomatoes, chopped
2 tablespoons shredded Parmesan cheese
How to Make It
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.
Sprinkle cornmeal over baking pan; spread out pizza dough. Bake on bottom oven rack at 425° for 5 minutes.
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.
Bake at 425° on bottom oven rack for 18 minutes or until edges are golden brown and cheese is melted.
*1 (8-ounce) package sliced button mushrooms may be substituted for the portobello mushroom caps.
**1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese may be substituted for fresh mozzarella.