Mushroom Pesto Pizza
This pizza was fantastic, literally bursting with flavor! I tried out Trader Joe's premade Herb and Garlic pizza dough and was thoroughly impressed. Very easy to work with and very tasty.
Mushroom Pesto Pizza
Adapted from Annie’s Eats
For the
mushroom pesto:
8 oz. sliced mushrooms
2 Tbsp. olive oil, divided
salt and pepper
1 tsp. garlic, minced
1 tsp. dried onion, minced
2 tsp. dried parsley
2 Tbsp. grated Parmesan cheese
For the
pizza:
8 oz. sliced mushrooms
1 Tbsp. butter
1 tsp. garlic, minced
½ tsp. parsley
Salt and pepper
1 ball pizza dough (I used Trader Joe’s premade Herb and
Garlic dough this time.)
Olive oil
1 ½ cups shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
1. To make the mushroom pesto,
preheat the oven to 450˚ F. Line a baking sheet with foil. Toss the mushrooms
with 1 tablespoon of the oil and season with salt and pepper. Bake, stirring
occasionally, until browned and crisp, about 15 minutes. For the last 10
minutes of baking, add the garlic to the pan.
2. In the bowl of a food processor
or blender, combine the roasted mushrooms, garlic, onion, parsley, and
remaining tablespoon of olive oil. Process until smooth, scraping down the
bowl as needed. Stir in the Parmesan.
3. To make the pizza, increase the
oven temperature to 475˚F. Meanwhile, melt the
butter in a skillet over medium-high heat. Sauté the uncooked mushrooms until
browned and tender, about 5-7 minutes. Stir in the garlic and parsley and cook
just until fragrant. Remove from the heat.
4. Roll out the pizza dough into a
12-14 inch round. Lightly brush the perimeter of the dough with olive oil. Spread
the mushroom pesto over the crust in an even layer. Top with the shredded
cheeses and then layer with the sautéed mushrooms.
5. Transfer the pizza to the
pizza pan and bake until the cheese is melted and bubbling
and the crust is lightly browned, about 15 minutes. Remove from the oven and
let cool slightly before slicing and serving.
you had me at pesto!
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