Portobello Pesto Pizza

READY IN: 27mins
Recipe by PSU Lioness

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.

Top Review by GourmetGrandma

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!

Ingredients Nutrition


  1. Preheat oven to 500.
  2. While the oven is preheating, melt the butter over medium heat in a skillet.
  3. 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.
  4. Flour a 12" pizza pan and roll out dough on pan. Brush lightly with olive oil.
  5. Spread the pesto over the pizza dough, leaving a 1/2 inch border uncovered.
  6. Spread the mushrooms evenly over the pesto, and then top with the provolone cheese.
  7. Top with sliced tomatoes, spacing them evenly around the pizza, then sprinkle with Parmesan cheese.
  8. Slide the dough onto the heated stone, or place your baking sheet or pizza pan into the oven.
  9. Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.
  10. Remove from the oven, slice and serve.

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