Four Mushroom Pesto Pizza

Four Mushroom Pesto Pizza

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Lynette !


I'm a mushroom lover. The mix I find at my local store is usually a mix of shiitake, oyster, and white mushrooms.....feel free to use what you can find.


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10 Min
25 Min


  • 12 oz
    refrigerated fresh pizza dough
  • ·
    cooking spray
  • 2/3 c
  • 1/3 c
    dried porcini mushrooms
  • 1 Tbsp
    olive oil
  • 12 oz
    fresh exotic mushroom blend
  • 3 clove
  • 1/4 tsp
    freshly ground black pepper
  • 1/8 tsp
  • 3 Tbsp
    refrigerated pesto
  • 3 oz
    whole-milk mozzarella cheese, shredded

How to Make Four Mushroom Pesto Pizza


  1. Place a pizza stone or heavy baking sheet in the oven. Preheat the oven to 500 degrees.
  2. Place the dough in a medium microwave-safe bowl coated with cooking spray. Cover and microwave at 50% power for 45 seconds. Let stand 5 minutes.
  3. Combine the water and porcini in a 2 cup glass measuring cup. Microwave at high for 4 minutes or until tender. Drain. Coarsely chop the porcini.
  4. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add the fresh mushrooms and garlic. Saute for 5 minutes. Stir in the porcini, pepper, and salt.
  5. Roll the dough into a 12x8 inch rectangle on a floured surface. Carefully remove the pizza stone from the oven; arrange the dough on the pizza stone. Spread the pesto over the dough, leaving a 1/2 inch border. Sprinkle the cheese over the pesto; top with the mushroom mixture. Bake at 500 degrees for 13 minutes or until the crust is crisp and brown. Cut into 8 pieces.

Printable Recipe Card

About Four Mushroom Pesto Pizza

Course/Dish: Pizza
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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