Four-Mushroom Pesto Pizza

9 Reviews
ADD YOUR REVIEW
Photo: Francesco Tonelli; Styling: Tiziana Agnello
Hands-on Time
26 Mins
Total Time
36 Mins
Yield
Serves 4 (serving size: 2 pieces)
By Ann Taylor Pittman
April 2013
RECIPE BY Cooking Light

Serve with Celery and Parsley Salad.

Ingredients

  • 12 ounces refrigerated fresh pizza dough
  • Cooking spray
  • 2/3 cup water
  • 1/3 cup dried porcini mushrooms
  • 1 tablespoon olive oil
  • 3 (4-ounce) packages fresh exotic mushroom blend
  • 3 garlic cloves, minced
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 3 tablespoons refrigerated pesto
  • 3 ounces whole-milk mozzarella cheese, shredded (about 3/4 cup)
  • Celery and Parsley Salad

Nutritional Information

  • Calories 398
  • Fat 15.2g
  • Satfat 4.2g
  • Monofat 8.4g
  • Polyfat 1.5g
  • Protein 17.3g
  • Carbohydrate 46.5g
  • Fiber 8.3g
  • Cholesterol 21mg
  • Iron 3.4mg
  • Sodium 678mg
  • Calcium 144mg

How to Make It

Step 1

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).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

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Ratings & Reviews

jodioschmidt's Review

1hungeryferret
June 15, 2014
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's Review

larossdfw
November 17, 2013
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!

whiterosecute's Review

whiterosecute
August 07, 2013
N/A

erikisst's Review

erikisst
June 22, 2013
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's Review

CarrieLMB
April 27, 2013
Quite tasty and filling.DH even ate the leftovers!

SueDecker's Review

jodioschmidt
April 20, 2013
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.

1hungeryferret's Review

3Cockers
April 17, 2013
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!

TheMomChef's Review

SueDecker
April 05, 2013
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: http://bit.ly/XhC1vR

3Cockers's Review

TheMomChef
March 17, 2013
N/A