2 Reviews

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!

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GourmetGrandma April 12, 2014

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!

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Greeny4444 November 19, 2012
Portobello Pesto Pizza