email this pageIngredients
Cooking spray
1 1/2 ounces smoke-dried or sun-dried tomatoes
1 pound pizza dough
1/4 cup jarred pesto
1 large portobello mushroom cap, thinly sliced
3/4 cup shredded Fontina cheese
Instructions
1 1/2 ounces smoke-dried or sun-dried tomatoes
1 pound pizza dough
1/4 cup jarred pesto
1 large portobello mushroom cap, thinly sliced
3/4 cup shredded Fontina cheese
1. Preheat oven to 400F. Lightly spray a large baking sheet with cooking spray.
2. Place tomatoes in a medium bowl, cover with hot water, and soak 15 minutes. Drain and finely chop.
3. Press dough into a 12-inch circle in the center of baking sheet. Spread pesto over dough; arrange mushroom slices on top. Dot with tomatoes and sprinkle cheese on top.
4. Bake until brown and bubbly, about 20 minutes. Let stand at room temperature 10 minutes before slicing. Serves 6.
Recipe by Bruce Weinstein and Mark Scarbrough, "Relish a New Ingredient," April 2007.
2. Place tomatoes in a medium bowl, cover with hot water, and soak 15 minutes. Drain and finely chop.
3. Press dough into a 12-inch circle in the center of baking sheet. Spread pesto over dough; arrange mushroom slices on top. Dot with tomatoes and sprinkle cheese on top.
4. Bake until brown and bubbly, about 20 minutes. Let stand at room temperature 10 minutes before slicing. Serves 6.
Recipe by Bruce Weinstein and Mark Scarbrough, "Relish a New Ingredient," April 2007.
