Gourmet Pesto Pizza
photo by Izy Hossack
- Ready In:
- 35mins
- Ingredients:
- 9
- Yields:
-
8 slices
ingredients
- 566.99 g whole wheat pizza dough (store-bought or home-made)
- 14.79 ml olive oil
- 226.79 g sliced mushrooms
- 1 small onion, coarsely chopped
- 29.57 ml sun-dried tomato packed in oil, drained
- 56.69 g herbed goat cheese
- 473.18 ml shredded part-skim mozzarella cheese (or your favorite pizza cheese)
- 56.69 g sliced black olives
- 85.04-113.39 g pesto sauce (store-bought or home-made)
directions
- If the pizza dough has been refrigerated, take it out and let it warm up a bit.
- Meanwhile, heat the olive oil in a large pan and then add the mushrooms and chopped onions. Saute until soft. Add the sun-dried tomatoes and cook for another minute or two. If there is liquid remaining in the pain, drain it.
- Stretch out the pizza dough onto a lightly oiled pizza pan, or a pizza stone.
- spread the pesto sauce onto the dough -- it's best of the pesto is a little less oily than usual: if I buy store-bought I let it separate a bit in the container and then avoid the oil rather than mixing it back inches.
- Top with the sauteed vegetables, then the shredded cheese.
- Add the black olives and small (1/2 inch cubes) chunks of the goat cheese.
- Bake according to the instructions on the dough or dough recipe (generally 450 degrees for about 10-12 minutes).
- Slice and enjoy!
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Reviews
-
This is good!! Very rich pizza, so you definitely need lots of people to share this with!! I completely forgot the black olives at the store but it didn't need them! The saute of the mushrooms and onions is key and I used homemade pesto (recipe#309898). It was so fresh and tasted like great Italian pizza, thanks for posting!!
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We had pizza night for my birthday this evening. I made several small pizzas with whole wheat dough and this was one I liked a lot. I brushed roasted garlic and olive oil on my crust and prebaked it some then spread on my pesto and the other ingredients. I used a cheese blend of parmesan, asagio, romano, fontina, provolone, and mozzarella. I added chicken (Recipe #300312) because I like my protein and artichokes cause I had them. Made for ZWT4. Thanks for posting.
RECIPE SUBMITTED BY
Kitchen Kozy
Bennington, VT