Wednesday, August 24, 2011
Portobello Pesto Pizza
I’ve found that people have strong opinions about both pesto and mushrooms: They either love them, or they hate them. My family falls into the “love” category for both things, and when I saw them paired together in one delicious pizza…Well. Making this recipe was a no-brainer.
This is an absolutely delicious pizza. The cremini mushrooms and pesto work so well together: The mushrooms provide that deep earthiness, and the pesto is so fresh and vibrant in contrast. Topped with tons of melty, blistery cheese, it’s pretty much perfection.
I definitely enjoyed this more than Joe did, though; he thought the pizza needed “something else.” I expect that “something else” that he couldn’t define was some sort of tomato-y element, which I’ll add for him next time I make this – in the form of roasted cherry tomatoes, which I think would be delicious in the mushroom layer.
And here comes the geeky English major in me: Another thing I love about this pizza is the alliteration. Portobellos, pesto, provolone, parmesan…I’m tempted to throw in some prosciutto or pancetta next time I make this, too, just for one more “P” ingredient!
Portobello Pesto Pizza
adapted from Brown-Eyed Baker
1 pizza crust (make your own, or buy a thin-crust one at the store, which is what I did without shame)
1 tablespoon unsalted butter
1 pound cremini mushrooms, sliced
2 shallots, thinly sliced
Salt and pepper to taste
1 cup pesto (homemade or store-bought)
8 ounces provolone cheese, shredded
1/2 cup grated parmesan cheese
1. Arrange pizza crust on a rack or pizza stone in the oven. Pre-bake according to recipe or directions on package.
2. In a skillet, melt the butter over medium heat and add the sliced mushrooms and shallots. Cook, stirring occasionally with a wooden spoon, until the mushrooms have released all of their liquid and both the mushrooms and shallots are soft and browned, 10 to 15 minutes. Season generously with salt and pepper and set aside.
3. Spread the pesto over the pizza dough, just as you would pizza sauce, leaving a 1/2-inch border uncovered. Spread the mushroom and onion mixture evenly over the pesto, and then top with the provolone and parmesan cheeses. Place your baking sheet or pizza pan into the oven.
4. Bake until the crust edges brown and the cheese is golden brown in spots, 8 to 12 minutes. Remove from the oven, slice and serve.
One year ago: Baked zucchini macaroni and cheese