Four-Mushroom Pesto Pizza |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve with Celery and Parsley Salad. Ingredients:
12 ounces refrigerated fresh pizza dough |
cooking spray |
2/3 cup water |
1/3 cup dried porcini mushrooms |
1 tablespoon olive oil |
3 (4-ounce) packages fresh exotic mushroom blend |
3 garlic cloves, minced |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon salt |
3 tablespoons refrigerated pesto |
3 ounces whole-milk mozzarella cheese, shredded (about 3/4 cup) |
celery and parsley salad |
Directions:
1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).
2. Place the dough in a medium microwave-safe bowl coated with cooking spray. Cover and microwave at MEDIUM (50% power) 45 seconds. Let stand 5 minutes.
3. Combine 2/3 cup water and porcini in a 2-cup glass measuring cup. Microwave at HIGH 4 minutes or until tender; drain. Coarsely chop porcini.
4. Heat a large skillet over medium-high heat. Add oil; swirl. Add fresh mushrooms and garlic; sauté 5 minutes. Stir in porcini, pepper, and salt.
5. Roll dough into a 12 x 8-inch rectangle on a floured surface. Carefully remove pizza stone from oven; arrange dough on pizza stone. Spread pesto over dough, leaving a 1/2-inch border. Sprinkle cheese over pesto; top with mushroom mixture. Bake at 500° for 13 minutes or until crust is browned and crisp. Cut into 8 pieces.
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