Gourmet Pesto Pizza

Recipe by Kitchen Kozy
READY IN: 35mins
YIELD: 8 slices




  • If the pizza dough has been refrigerated, take it out and let it warm up a bit.
  • Meanwhile, heat the olive oil in a large pan and then add the mushrooms and chopped onions. Saute until soft. Add the sun-dried tomatoes and cook for another minute or two. If there is liquid remaining in the pain, drain it.
  • Stretch out the pizza dough onto a lightly oiled pizza pan, or a pizza stone.
  • spread the pesto sauce onto the dough -- it's best of the pesto is a little less oily than usual: if I buy store-bought I let it separate a bit in the container and then avoid the oil rather than mixing it back inches.
  • Top with the sauteed vegetables, then the shredded cheese.
  • Add the black olives and small (1/2 inch cubes) chunks of the goat cheese.
  • Bake according to the instructions on the dough or dough recipe (generally 450 degrees for about 10-12 minutes).
  • Slice and enjoy!