1/1 Photo of Portobello Pesto Pizza
PSU Lioness's Note:
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.
My Private Note
Units: US | Metric
- 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)
- 1Preheat oven to 500.
- 2While the oven is preheating, melt the butter over medium heat in a skillet.
- 3Add 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.
- 4Flour a 12" pizza pan and roll out dough on pan. Brush lightly with olive oil.
- 5Spread the pesto over the pizza dough, leaving a 1/2 inch border uncovered.
- 6Spread the mushrooms evenly over the pesto, and then top with the provolone cheese.
- 7Top with sliced tomatoes, spacing them evenly around the pizza, then sprinkle with Parmesan cheese.
- 8Slide the dough onto the heated stone, or place your baking sheet or pizza pan into the oven.
- 9Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.
- 10Remove from the oven, slice and serve.
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Nutritional Facts for Portobello Pesto Pizza
Serving Size: 1 (124 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 157.9
- Calories from Fat 99
- Total Fat 11.0 g
- Saturated Fat 6.8 g
- Cholesterol 28.9 mg
- Sodium 351.2 mg
- Total Carbohydrate 4.3 g
- Dietary Fiber 1.1 g
- Sugars 2.4 g
- Protein 11.1 g
The following items or measurements are not included: