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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 8 |
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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. Ingredients:
1 tablespoon unsalted butter |
1 lb baby portabella mushrooms or 1 lb cremini mushroom, sliced |
1 garlic clove, minced |
1 cup pesto sauce (homemade or store-bought) |
8 ounces provolone cheese, shredded |
2 tomatoes, sliced 1/4-inch thick and deseeded |
1/2 cup grated parmesan cheese |
1 refrigerated pizza dough (unbaked. or use your favorite homemade recipe) |
Directions:
1. Preheat oven to 500.
2. While the oven is preheating, melt the butter over medium heat in a skillet.
3. 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.
4. Flour a 12 pizza pan and roll out dough on pan. Brush lightly with olive oil.
5. Spread the pesto over the pizza dough, leaving a 1/2 inch border uncovered.
6. Spread the mushrooms evenly over the pesto, and then top with the provolone cheese.
7. Top with sliced tomatoes, spacing them evenly around the pizza, then sprinkle with Parmesan cheese.
8. Slide the dough onto the heated stone, or place your baking sheet or pizza pan into the oven.
9. Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.
10. Remove from the oven, slice and serve.
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