Prep 15 mins
Cook 12 mins
I found this on a blog called "A Dash of Sugar and Spice" and I'm posting for safe keeping. I think I'll make it some weekend my husband is at camp because he doesn't eat mushrooms! It's a good vegetarian dish that could easily go carnivore with the addition of chicken.
- 1 tablespoon unsalted butter
- 1 lb baby portabella mushrooms or 1 lb cremini mushroom, sliced
- 1 garlic clove, minced
- 1 cup pesto sauce (homemade or store-bought)
- 8 ounces provolone cheese, shredded
- 2 tomatoes, sliced 1/4-inch thick and deseeded
- 1⁄2 cup grated parmesan cheese
- 1 refrigerated pizza dough (unbaked. Or use your favorite homemade recipe)
- Preheat oven to 500.
- While the oven is preheating, melt the butter over medium heat in a skillet.
- Add the sliced mushrooms and garlic. Cook, stirring occasionally, until the mushrooms have released all of their liquid and are soft and browned, 10 to 15 minutes; set aside.
- Flour a 12" pizza pan and roll out dough on pan. Brush lightly with olive oil.
- Spread the pesto over the pizza dough, leaving a 1/2 inch border uncovered.
- Spread the mushrooms evenly over the pesto, and then top with the provolone cheese.
- Top with sliced tomatoes, spacing them evenly around the pizza, then sprinkle with Parmesan cheese.
- Slide the dough onto the heated stone, or place your baking sheet or pizza pan into the oven.
- Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.
- Remove from the oven, slice and serve.
Awesome pizza! I don't know if I used 1/2 cup of pesto...spread just enough to cover the dough, added the sauteed mushrooms, used mozzarella cheese, a little Parmesan, sliced Roma tomatoes (unseeded), a drizzle of olive oil before baking and a sprinkle of fresh basil after baking. I think the portobello mushrooms make it!
This was awesome. I also saw the recipe (without tomatoes) on a few different food blogs, and I have been saving it to try for quite a long time (I too haven't had a chance, because people I made dinner for didn't care for mushrooms either!). I made homemade pizza dough from the Joy of Cooking cookbook, and made it maybe a little larger than 12 inches on my pan. I did the topping construction a little differently: instead of sauteeing the mushrooms and garlic in butter, I used an 8oz. container of mushrooms, and just put them on fresh. I put the garlic on last, so it could roast a little in the oven. I also didn't de-seed my tomatoes, because I used Roma tomatoes, and they didn't have a ton of seeds in them. All these veggies make a bit of juice, so be sure to make a good lip on the crust so it doesn't drip in the oven (my pizza pan has holes to brown the bottom of the crust in it)! Great combination of flavors, and great addition with the tomatoes. Thanks for posting this!