Home Main Dishes Cheese and Salads Mushroom and Pesto Pizza
Mushroom and Pesto Pizza

FOR THE PIZZA CRUSTimage coming soon

  • 3 cups all-purpose flour
  • 1¼ teaspoon salt
  • 1½ ounce rapid-rise yeast
  • 1 tablespoon olive oil

FOR THE FILLING

  • 2 ounces dried porcini mushrooms
  • ¾ cup fresh basil
  • 1/3 cup pine nuts
  • 11-12 ounces Parmesan cheese, thinly sliced
  • 7 tablespoons olive oil
  • 2 onions, thinly sliced
  • 8 ounces cremini mushrooms, sliced
  • salt and ground black pepper

Preparation

  1. To make the pizza crust, put the flour in a bowl with the salt, yeast and olive oil. Add 1 cup warm water and mix to a dough using a round-bladed knife.

  2. Turn out onto a work surface and knead for 5 minutes, until smooth. Place in a clean bowl, cover with plastic wrap and let rise in a warm place until doubled in bulk.

  3. Meanwhile, make the filing. Soak the dried mushrooms in hot water for 20 minutes. Place the basil, pine nuts, Parmesan and 5 tablespoons of the olive oil in a blender or food processor and process to make a smooth paste. Set the paste aside.

  4. Fry the onions in the remaining olive oil for 3-4 minutes, until beginning to color. Add the cremini mushrooms and fry for 2 minutes. Stir in the drained porcini mushrooms and season lightly.

  5. Preheat the oven to 425°F. Lightly grease a large baking sheet. Turn out the pizza dough onto a floured surface and roll out to a 12-inch circle. Place the dough on the baking sheet.

  6. Spread the pesto mixture to within 1/2 inch of the edges. Spread the mushroom mixture on top.

  7. Bake the pizza for 35-40 minutes, until risen and golden.