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Pizza with Pesto Mushrooms and Fontina Cheese
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Reviews
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By:
Gail Skelton
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Pizza with Pesto Mushrooms and Fontina Cheese Recipe, where fresh basil sauce called pesto is spooned over this savory pizza during its last moments in the oven, to keep the color a brilliant green, makes a very tasty, yet very easy pizza recipe.
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INGREDIENTS
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Easy Mix Pizza Dough
(search recipes)
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2 tablespoons olive oil
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1/2 pound mushrooms, thinly
sliced
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3 cups (3/4 pound) shredded
Fontina cheese
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Cinzia's Basil Pesto (search recipes)
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DIRECTIONS
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1:
Prepare Easy Mix Pizza Dough and
let it rise. While dough rises, make pesto,
then set it aside to blend flavors. Preheat oven to 450° F. Heat oil in
a large frying pan over medium high
heat. Add mushrooms and cook,
stirring often, until mushrooms are
lightly browned and their liquid has
cooked away. Remove pan from heat.
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2:
Divide dough into two equal portions;
roll each half out to an 8-inch
circle (or roll all of the dough to a
12 to 14-inch circle). Use your
hands to pat and stretch dough to fit
two greased 11 to 12-inch pizza
pans (or a single 17 to 18-inch
pizza pan). Brush evenly with some
of the oil in which mushrooms were
cooked.
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3:
Divide cheese over the two pizzas
(or sprinkle it evenly over the large,
single one). Arrange mushrooms
evenly over cheese; drizzle with any
remaining oil.
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4:
Bake on lowest rack of oven until
crust browns well (15 to 20 minutes
for small pizzas, about 25 minutes
for large, single pizza). Spoon pesto
evenly over pizza. Return to
oven just long enough to heat pesto
(1 to 2 minutes). Cut into wedges or squares and serve at once.
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