Portobello Pesto Pizza

"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."
 
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photo by Greeny4444 photo by Greeny4444
photo by Greeny4444
Ready In:
27mins
Ingredients:
8
Serves:
8
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ingredients

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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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Reviews

  1. 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!
     
  2. Greeny4444
    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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RECIPE SUBMITTED BY

The most defining trait in my life is that I am a mother to two wonderful boys (Tyler, 20 and Zayden, 9). I live in the little college town of Selinsgrove, Pennsylvania. It is the most wonderful place to live as it's nestled in the Appalachian Mountains and along the beautiful Susquehanna River. Seeing that we live in Central Pennsylvania, our family is also a bunch of HARDCORE Penn State Nittany Lion fans! We are...PENN STATE! I was lucky enough to be given tickets to see Joe Paterno win his 400th game as the head coach of the football team. I cried like I did when my children were born. The other love of my life is cooking. I didn't really start trying to cook until I was 20, but believe me I have made up for lost time! I absolutely adore baking and I do it whenever I can. I love making Christmas cookies and I have begun hosting our extended families at our home for Thanksgiving and Easter dinners. So far so good. I love food.com because it allows me to expand my culinary skills and my recipe box with ideas from other people like me. There is something for everyone and I have been a loyal member since 2005. I hope you enjoy my recipes and if you have any questions, please feel free to contact me.
 
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