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Honey wheat pizza with garlic scape pesto, mascarpone, ventresca tuna.
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Description
The mascarpone melts into these delightful buttery sweet puddles, the tuna is salty and rich, the pesto is creamy, the mushrooms are earthy… The crust is chewy and crisp and hearty and sweet. This is an amazing pizza.
Ingredients
- 1 carton Baby Portabellas
- 1 whole Honey Wheat Pizza Crust
- ½ cups Garlic Scape Pesto
- 1 can Ventresca Tuna
- 2 cups Fresh Spinach
- ⅔ cups Grated Parmesan Cheese
- ⅓ cups Mascarpone Cheese
Preparation
Preheat oven to 375.
Saute mushrooms and portabellas. Squeeze out excess moisture.
Roll out pizza dough and pre-bake the crust for about 15 minutes.
Spread pesto on pizza. Sprinkle on veggies and tuna.
Dot with mascarpone, then finish entire pizza with the shredded Parmesan.
Bake for 15 minutes at 375, or until brown on top.
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Trish on 8.15.2009
This sounds delicious! I would never have thought to put tuna on a pizza… will try it tonight!