Portobello Pesto Pizza
- Reviews 2
Ready In: 27 mins
Serves: 8
Ingredients
- 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)
Directions
- 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.
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