I needed a vegetarian pizza that wasn’t plain cheese (boring!) for my friend who was coming over for dinner. Anytime we have company over I don’t like to make something that I haven’t made/tweaked/perfected; but I threw caution to the wind and made this amazing pizza. I found this recipe, (surprise, surprise!) on Pinterest! I immediately sent a text to her to see if she was up for it – thankfully she was game for anything! I love when I get to cook for people who aren’t picky 😉
Verdict: This was seriously good! My friend said it was the best thing she’s ever eaten – maybe that’s just because she’s pregnant and super sweet, but I’ll take it 😉 The kale pesto has rich flavor and a garlicky bite, and the sautéed mushrooms are savory, meaty and absolutely perfect! It’s a new favorite for the both of us, and I’m sure we’ll enjoy this one again soon. Thanks for reading, enjoy!
Portobello and Pesto Pizza – adapted from Brown Eyed Baker
Pizza Dough –
- 1 1/2 cups warm water
- 2 1/4 tsp active dry yeast
- 2 TBSP olive oil
- 3 1/2 – 4 cups bread flour
- 1 1/2 tsp salt
- 12 ounces portobello mushrooms, cleaned and sliced
- 1/2 of an onion, sliced
- 2 TBSP butter
- 2 TBSP olive oil
- salt and pepper to taste
- 1 cup kale pesto
- mozzarella cheese, shredded
- grated parmesan cheese
Pizza Dough –
In the bowl of your stand mixer, combine all of your ingredients, and stir until a loose dough forms. Attach the dough hook to your mixer and set the speed to 2, continue kneading adding more flour if necessary. You don’t want the dough to be too sticky, but a little tacky is good. Knead for 5-7 minutes or until smooth and elastic.
After kneading is finished, turn the dough out onto a lightly floured surface and gently shape it into a ball. Place the ball in a large, lightly oiled bowl and cover with plastic wrap. Let it rise until doubled in volume – about an hour. Divide the dough into two pieces; you only need one ball for this recipe.
Mushroom Topping –
Heat a large skillet over medium high heat. Add extra-virgin olive oil and butter. Add onions and cook 5 minutes, then add the mushrooms to the pan. Continue cooking until the veg is evenly browned and tender. Season with salt and pepper to taste, and continue to cook down for a few more minutes until the pan is mostly dry. Set aside.
To Assemble –
Place a pizza stone on a rack on the lowest part of your oven. Heat to 475 – 500 degrees.
Flatten your dough into a disk until it’s as thin as you like it (I like mine around 1/4 inch, and about 12 -14 inches in diameter). Spread the pesto over the dough leaving about 1/2″ border uncovered. Sprinkle with cheese, then top with the mushroom and onion mixture, and then top generously with more cheese. Bake in the oven for 8-10 minutes or until the crust is golden brown, remove from oven and let cool slightly before slicing.
Kale Pesto – adapted from Little Leopard Book
- 4 cups kale (chopped)
- 4 – 6 cloves garlic (crushed)
- 1/4 cup cashews
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1/2 cup olive oil
- 1/4 cup water
- 1/4 cup parmesan
Add the kale, garlic and cashews to a blender or food processor. Blend for 30 seconds. Add the salt, pepper, olive oil and water. Blend until all ingredients have been incorporated (30-60 seconds). Add the parmesan cheese and pulse for 5-10 seconds. Serve with pizza, pasta or your favorite dish.
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