Rating: 4.5 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Serve with Celery and Parsley Salad.

Ann Taylor Pittman
Recipe by Cooking Light April 2013

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Credit: Francesco Tonelli; Styling: Tiziana Agnello

Recipe Summary

hands-on:
26 mins
total:
36 mins
Yield:
Serves 4 (serving size: 2 pieces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

398 calories; fat 15.2g; saturated fat 4.2g; mono fat 8.4g; poly fat 1.5g; protein 17.3g; carbohydrates 46.5g; fiber 8.3g; cholesterol 21mg; iron 3.4mg; sodium 678mg; calcium 144mg.
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