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Portobello, Red Pepper & Pesto Pizza
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Description
How to fall in love with mushrooms.
Ingredients
- 1 whole Loaf Frozen Bread Dough (or Batch Of Your Favorite Homemade Dough)
- 3 whole Portobello Mushroom Caps
- 5 whole Jarred Roasted Red Peppers
- ¼ cups Pesto (store Bought Or Homemade)
- ¾ cups Cheese (parmesan Mozzarella Blend Works Well)
Preparation
1. Follow the directions for whatever dough you are using. When it’s risen and ready, roll it into a circle and place it on the pizza pan. I let mine rest for another 20 minutes after rolling it. (I did not factor in the prep time for the dough because it will depend on what you’re using.)
2. Decide if you want to leave the mushroom gills in or not; I left them in and hardly noticed a difference. Chop them into long, thin slices. Slice the roasted red peppers into long, thin slices as well.
3. Spread the pizza dough with pesto. Top with portobello slices and roasted red pepper. Sprinkle with cheese.
4. Bake at 425ºF for about 10-15 minutes, then check periodically until it’s done. Your time and temperature will depend on your dough, too.
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