Mushroom and Pesto Pizza

As promised, another pizza recipe, and this one rocked!  I used the spinach pesto I posted last week, but you can use your favorite pesto.  When you use sauce on pizza, be sure to be light-handed.  Too much sauce weighs down the crust, and it won't get that nice crisp.  Pesto has plenty of flavor - no need to douse your pizza with it!  When putting vegetables on pizza, you'll want to cook them quickly before adding them onto the pizza.  Depending on the vegetable, you'll want to steam, boil, or sauté it while you shape the dough.

If you are pulling your dough out of the freezer, you'll want to defrost it either in the refrigerator overnight (about 24 hours) or at room temperature the morning of (about 12 hours).

Mushroom and Pesto Pizza
Makes one 12" pizza
Time: 40 minutes

Ingredients:
1/2 dough recipe (see here)
1/2 cup pesto (spinach pesto here)
1 tsp canola oil
8 oz white mushrooms, sliced
4 oz mozzarella cheese, sliced or shredded
Grated parmesan cheese to taste
Fresh ground black pepper

Directions:
1) Turn the oven to 500ºF, or as high as your oven will go.  Place a baking sheet in the oven and allow to heat with the oven.

2) Place the dough on a floured surface, reshape it into a ball, cover with a cloth, and allow to rise for 20 minutes.

3) While the dough is doing its thing, heat 1 tsp oil in a nonstick skillet over medium-low heat.  Add the mushrooms and allow to cook for 8-10 minutes.  Mushrooms release water as they cook, so you'll want to cook them until they stop releasing water and turn a nice brown color.  Once cooked, set aside.

Finished mushrooms = dry pan

4) When the dough is ready, proceed to shaping it on a lightly floured surface.  Transfer to a sheet of parchment paper.  Add the pesto in a thin, even layer.  Top with mushrooms, followed by mozzarella and parmesan cheeses.  

5) Place the pizza, still on the parchment paper, onto the hot baking sheet.  Cook for 12-15 minutes, or until the cheese begins to brown and bubble.  Enjoy!