Friday, May 9, 2014

Pesto Portobello Pizza

Mushrooms are an absolute favorite ingredient of mine. Whenever I can commit to mushrooms as the main ingredient, I am a happy camper. This pizza was just something different that was a quick dinner recipe. If you want to use pre-made pizza dough, go right ahead.


Pesto Portobello Pizza-adapted from Brown Eyed Baker
Total Time: 20 minutes
Serves 4

  • Prepared pizza dough
  • 1 tablespoon butter
  • 1 pound Portobello mushrooms, sliced
  • 1 small onion, sliced
  • 1 cup pesto
  • 8 ounces mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, shredded
Preheat oven to 500 degrees. Meanwhile, melt butter in a large saucepan over medium heat. Saute mushrooms and onions, about 10 minutes, until tender.

Fold out pizza dough onto a pizza stone or baking sheet. Spread the pesto over the dough, leaving a 1/2 inch from the edges. Top evenly with mushrooms and onions, them the cheese.

Bake for 8 to 12 minutes, or until crust is golden brown and cheese is melted. 
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