Tuesday, July 12, 2011

Mushroom Pesto Pizza


1 tablespoon unsalted butter
6 oz. Portabella mushrooms, pre-sliced
6 oz. Shiitake mushrooms
1/2 of a red onion, thinly sliced
Mozzarella cheese

Make the Pizza Dough.

Place a pizza stone (if using) on a rack in the lower third of the oven. Heat oven to 500 degrees for at least 30 minutes.

While the oven is preheating, prepare the mushrooms and onions. In a skillet, melt the butter over medium heat and add the sliced mushrooms and onions. Cook, stirring occasionally with a wooden spoon, until the mushrooms have released all of their liquid and both the mushrooms and onions are soft and browned, 10 to 15 minutes. Set aside.
Transfer your prepared pizza dough to a parchment-lined baking sheet. Spread the pesto over the pizza dough, leaving a ½-inch border uncovered. Spread the mushroom and onion mixture evenly over the pesto, and then top with mozzarella cheese. Slide the dough (with the parchment paper underneath) onto the heated stone, or place your baking sheet into the oven.
Bake until the crust edges brown and the cheese is golden brown in spots, 8 to 12 minutes. Remove from the oven, slice and serve.
Source: adapted from BrownEyedBaker
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