Four-Mushroom Pesto Pizza

By barbie24

Calories: 398; Fat: 15.2g; Protein: 17.3g; Carbs: 46.5g; Fiber: 8.3g; Cholesterol: 21mg; Iron: 3.4mg; Sodium: 678mg; Calcium: 144mg

* Serving size: 2 pieces

* SUGGESTION: Serve with Celery and Parsley Salad (Look for it in my recipes!)

Ingredients

• 12 ounces refrigerated fresh pizza dough
• Cooking spray
• 2/3 cup water
• 1/3 cup dried porcini mushrooms
• 1 tablespoon olive oil
• 3 (4-ounce) packages fresh exotic mushroom blend
• 3 garlic cloves, minced
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 3 tablespoons refrigerated pesto
• 3 ounces whole-milk mozzarella cheese, shredded (about 3/4 cup)

Details

Servings 4
Cooking time 36mins
Adapted from myrecipes.com

Preparation

Step 1

1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).

2. Place the dough in a medium microwave-safe bowl coated with cooking spray. Cover and microwave at ­MEDIUM (50% power) 45 seconds. Let stand 5 minutes.

3. Combine 2/3 cup water and porcini in a 2-cup glass measuring cup. Microwave at HIGH 4 minutes or until tender; drain. Coarsely chop porcini.

4. Heat a large skillet over medium-high heat. Add oil; swirl. Add fresh mushrooms and garlic; sauté 5 minutes. Stir in porcini, pepper, and salt.

5. Roll dough into a 12 x 8-inch rectangle on a floured surface. Carefully remove pizza stone from oven; arrange dough on pizza stone. Spread pesto over dough, leaving a 1/2-inch border. Sprinkle cheese over pesto; top with mushroom mixture. Bake at 500° for 13 minutes or until crust is browned and crisp. Cut into 8 pieces.