Description
This Wild Mushroom Pesto Pizza features a flavorful combination of sautéed assorted mushrooms, aromatic herbs, and a rich pesto sauce atop a crispy homemade or store-bought pizza dough. Topped with melted mozzarella and parmesan cheeses and garnished with fresh radish sprouts and herbs, this pizza is a delightful vegetarian meal perfect for any occasion.
Ingredients
Scale
Pizza Base
- 1 store-bought or homemade pizza dough
Pesto and Cheese
- 1/4 cup your favorite store-bought or homemade pesto
- 2 cups mozzarella cheese, grated
- 1/4 cup parmesan cheese, grated
Mushroom Topping
- 16 ounces assorted mushrooms, sliced or roughly chopped (such as cremini, shiitake, button)
- 3 garlic cloves, minced
- 2 teaspoons Italian seasoning
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil
Garnish
- 1/4 cup baby radish sprouts
- Fresh rosemary, sage, and thyme leaves, roughly chopped for garnish
Instructions
- Preheat and Prepare Dough: Preheat your oven to 425˚F (220˚C). Roll the pizza dough into a 12-inch circle and place it in the refrigerator to chill while you prepare the toppings.
- Cook Mushrooms: Heat the olive oil in a skillet over medium-high heat. Add the assorted mushrooms, minced garlic, Italian seasoning, salt, and pepper. Cook for about 5 to 7 minutes, stirring occasionally, until the mushrooms soften and release their juices. Remove the mushrooms from the skillet using a slotted spoon and set aside to drain excess oil.
- Assemble Pizza: Remove the chilled pizza dough from the refrigerator and spread the pesto evenly over the surface, leaving the edges free to form the crust. Sprinkle the grated mozzarella and parmesan cheeses evenly over the pesto layer, then top with the cooked mushrooms.
- Bake Pizza: Place the assembled pizza on a round pizza pan or baking sheet and position it on the middle rack of the preheated oven. Bake for approximately 15 minutes, or until the cheese is melted and bubbly and the crust is golden brown.
- Add Garnishes and Serve: Remove the pizza from the oven and immediately top with fresh rosemary, sage, thyme leaves, and baby radish sprouts. Optionally drizzle extra pesto sauce on top for added flavor. Slice into pieces and serve hot.
Notes
- Use a mix of mushrooms like cremini, shiitake, and button for a more complex flavor.
- For a crispier crust, pre-bake the dough for 5 minutes before adding toppings.
- Adjust the herbs and seasoning according to your taste preference.
- To make it vegan, substitute cheeses with dairy-free alternatives and ensure pesto contains no cheese.
- Leftover pizza can be stored in the refrigerator for up to 2 days and reheated in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 pizza
- Calories: 320
- Sugar: 2g
- Sodium: 530mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 25mg
Keywords: wild mushroom pizza, pesto pizza recipe, vegetarian pizza, homemade pizza, mushroom toppings
