Description
Dress up pizza night with delicious pesto sauce, sautéed garlic herb wild mushrooms, and all the cheese. Vegetarian, and family friendly!
Ingredients
Units
Scale
- 1 store-bought or homemade pizza dough
- 1/4 cup your favorite store-bought or homemade pesto
- 16 ounces assorted mushrooms sliced/roughly chopped*
- 3 garlic cloves, minced
- 2 teaspoons Italian seasoning
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- 2 cups mozzarella cheese, grated
- 1/4 cup parmesan cheese, grated
- 1/4 cup baby radish sprouts
- 1 tablespoon extra virgin olive oil
- Fresh rosemary, sage, and thyme leaves roughly chopped for garnish
Instructions
- Preheat oven to 425˚F. Roll pizza dough into a 12″ circle. Place in refrigerator to chill.
- Cook mushrooms: Heat olive oil in a skillet over medium-high heat. Stir in mushrooms, garlic, Italian seasoning, salt, and pepper. Cook until softened about 5-7 minutes. Remove from skillet using a slotted spoon and set aside.
- Remove pizza dough from the fridge. Spread evenly with pesto, leaving the edges of the pizza sauce free.
- Sprinkle with cheeses. Top with cooked mushrooms.
- Place the pizza on a round pizza pan, or baking sheet and put on the middle rack in the oven. Bake for 15 minutes, until cheese is melted and crust is golden.
- Remove from oven and top with fresh herbs and radish sprouts. Drizzle with extra pesto as desired. Slice and serve!
Notes
I used a random assortment cremini, clamshell, trumpet, grey oyster, and maitake mushrooms.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
