Pizza with Pesto Mushrooms and Fontina Cheese Recipe

1      Reviews by:    Gail Skelton   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. Food Category:    Pizza Cuisine Origin:    Midwestern    Servings:8 Nutrition facts:484 calories29.9 grams fat Print Preview Rate This Recipe Prep Time:   1 Hour 30 Minutes Cook Time:   25 Minutes Total Time:   1 Hour 55 Minutes

INGREDIENTS

• Easy Mix Pizza Dough (search recipes)
• 2 tablespoons olive oil
• 1/2 pound mushrooms, thinly sliced
• 3 cups (3/4 pound) shredded Fontina cheese
• Cinzia's Basil Pesto (search recipes)

DIRECTIONS

• 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.
• 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.
• 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.
• 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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