1 pound pizza dough, thawed if frozen
1/4 cup olive oil
1 pound fresh white mushrooms, sliced (about 5 cups)
1/4 cup thinly sliced red onion
2 tablespoons thinly sliced garlic
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh thyme leaves or 1 teasppon dried thyme leaves, crushed
1 teaspoon salt
1/4 teaspoon crushed blacked pepper
1/3 cup prepared pesto
4 ounces shredded fontina cheese, divided (about 4 ounces)
1/3 cup roasted red bell peppers, cut in strips


1. Preheat oven to 450 degrees F. Spray a 12-inch pizza pan with vegetable cooking spray. Roll or stretch dough into pan forming a 1/4-inch rim around edge. Using a fork, pierce surface of dough. Bake until crust is golden, about10 to 12 minutes; set aside.
2. Meanwhile, in a large skillet over medium-high heat, heat olive oil until it just begins to smoke. Add mushrooms, onion and garlic; cook, stirring occasionally, until mushrooms are golden, about 5 minutes. Add balsamic vinegar, thyme, salt and black pepper; cook and stir until liquid has nearly evaporated, about1 to 2 minutes; set aside.
3. Spread pesto over reserved pizza crust; sprinkle with 1/2 cup of the cheese. Top with reserved mushroom mixture and roasted peppers; sprinkle with remaining 1/2 cup cheese. Bake until hot and cheese is melted, about 10 minutes. Cut in wedges; serve immediately.
If you can't find fontina cheese, substitute shredded mozzarella or Provolone.
Mushroom and Pesto Pizza
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