PORTOBELLO PESTO PIZZA
I found this on a blog called "A Dash of Sugar and Spice" and I'm posting for safe keeping. I think I'll make it some weekend my husband is at camp because he doesn't eat mushrooms! It's a good vegetarian dish that could easily go carnivore with the addition of chicken.
Provided by PSU Lioness
Categories Lunch/Snacks
Time 27m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 500.
- While the oven is preheating, melt the butter over medium heat in a skillet.
- Add the sliced mushrooms and garlic. Cook, stirring occasionally, until the mushrooms have released all of their liquid and are soft and browned, 10 to 15 minutes; set aside.
- Flour a 12" pizza pan and roll out dough on pan. Brush lightly with olive oil.
- Spread the pesto over the pizza dough, leaving a 1/2 inch border uncovered.
- Spread the mushrooms evenly over the pesto, and then top with the provolone cheese.
- Top with sliced tomatoes, spacing them evenly around the pizza, then sprinkle with Parmesan cheese.
- Slide the dough onto the heated stone, or place your baking sheet or pizza pan into the oven.
- Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.
- Remove from the oven, slice and serve.
Nutrition Facts : Calories 157.9, Fat 11.1, SaturatedFat 6.9, Cholesterol 28.9, Sodium 351.2, Carbohydrate 4.4, Fiber 1.1, Sugar 2.5, Protein 11.2
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SAD SONG BD
[email protected]This pizza was a bit more work than I expected, but it was worth it in the end. The pesto sauce was delicious and the portobello mushrooms were cooked to perfection.
md shafiq
[email protected]I made this pizza for my kids and they loved it! They especially liked the pesto sauce. I will definitely be making this again.
Dowski Sergio
[email protected]I'm always looking for new vegetarian pizza recipes, and this one definitely fits the bill. The pesto sauce is so flavorful and the portobello mushrooms add a nice meaty texture.
Naimat ullah Safi
[email protected]This recipe is a great way to use up leftover pesto. I had some leftover pesto from another recipe and I was looking for a way to use it up. This pizza was the perfect solution!
Sheikhnabila Sheikh
[email protected]I made this pizza for a party and it was a big hit! Everyone loved the unique flavor combination of the pesto and the portobello mushrooms.
Khan Yuman
[email protected]This pizza was a little too oily for my taste, but the flavor was still good. I think I would try using less olive oil next time.
Mike Sanford
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this pizza. The pesto sauce was so good that it made me forget all about the mushrooms.
Ahmed Iqbal
[email protected]This recipe was easy to follow and the pizza turned out great! I used a store-bought pesto sauce, but I'm sure it would be even better with homemade pesto.
Collin McIntire
[email protected]I made this pizza last night and it was a hit with my family! The crust was nice and crispy, and the toppings were delicious. I especially loved the pesto sauce.
Adal Gondal
[email protected]This pizza was amazing! The pesto sauce was so flavorful and the portobello mushrooms were cooked to perfection. I will definitely be making this again.