Cilantro Pesto Pizza Topped with Portobellos and Red Onion |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Extra-virgin olive oil, Parmigiano-Reggiano, and fresh cilantro make the pesto that tops this simple-to-make pizza. To save time, use refrigerated pizza crust. Ingredients:
1 package dry yeast (about 2 1/4 teaspoons) |
1 teaspoon sugar |
1/2 cup warm water (100° to 110°) |
1 1/2 cups all-purpose flour, divided |
1/4 teaspoon kosher salt |
cooking spray |
2 teaspoons yellow cornmeal |
2 cups fresh cilantro leaves |
1 tablespoon coarsely chopped walnuts |
1 tablespoon grated parmigiano-reggiano cheese |
1 1/2 teaspoons extra-virgin olive oil |
1 1/2 teaspoons water |
1/2 teaspoon kosher salt |
4 1/2 cups coarsely chopped portobello mushrooms (about 10 ounces) |
1 tablespoon balsamic vinegar |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
3/4 cup thinly sliced red onion |
3/4 cup (3 ounces) shredded fontina cheese |
Directions:
1. To prepare crust, dissolve yeast and sugar in warm water in a large bowl, and let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 1 1/4 cups flour and 1/4 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 30 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
3. Punch the dough down; cover and let rest 5 minutes. Roll dough into a 12-inch circle on a floured surface. Place dough on a 12-inch pizza pan or baking sheet sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Cover and let rise 10 minutes or until puffy.
4. Preheat oven to 450°.
5. To prepare pesto, place cilantro and next 5 ingredients (cilantro through 1/2 teaspoon salt) in a food processor, and process until smooth, scraping sides of bowl occasionally.
6. To prepare the pizza, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the mushrooms; cook 5 minutes or until moisture evaporates, stirring constantly. Add the vinegar, and cook until liquid evaporates. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon the mushroom mixture onto pizza crust. Drop pesto by teaspoonfuls onto pizza crust. Top with onion, and sprinkle with fontina. Bake at 450° for 15 minutes or until the crust is lightly browned. Let stand for 5 minutes.
|
|