Rating: 5 stars
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Extra-virgin olive oil, Parmigiano-Reggiano, and fresh cilantro make the pesto that tops this simple-to-make pizza. To save time, use refrigerated pizza crust.

Maureen Callahan
Recipe by Cooking Light June 2001

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Yield:
6 servings (serving size: 1 wedge)
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Ingredients

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Directions

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  • To prepare crust, dissolve yeast and sugar in warm water in a large bowl, and let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 1 1/4 cups flour and 1/4 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

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  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 30 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

  • Punch the dough down; cover and let rest 5 minutes. Roll dough into a 12-inch circle on a floured surface. Place dough on a 12-inch pizza pan or baking sheet sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Cover and let rise 10 minutes or until puffy.

  • Preheat oven to 450°.

  • To prepare pesto, place cilantro and next 5 ingredients (cilantro through 1/2 teaspoon salt) in a food processor, and process until smooth, scraping sides of bowl occasionally.

  • To prepare the pizza, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the mushrooms; cook 5 minutes or until moisture evaporates, stirring constantly. Add the vinegar, and cook until liquid evaporates. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon the mushroom mixture onto pizza crust. Drop pesto by teaspoonfuls onto pizza crust. Top with onion, and sprinkle with fontina. Bake at 450° for 15 minutes or until the crust is lightly browned. Let stand for 5 minutes.

Nutrition Facts

233 calories; calories from fat 30%; fat 7.7g; saturated fat 3.3g; mono fat 2.5g; poly fat 1.3g; protein 10.1g; carbohydrates 31.8g; fiber 3.3g; cholesterol 17mg; iron 3.8mg; sodium 354mg; calcium 133mg.
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