Pizza is one of the greatest, most versatile foods ever. Practically everyone loves pizza and you can put ANYTHING on them. They can be simple, budget saving pizzas or gourmet treats. This pizza is about a middle of the road, probably closer to the budget than the expensive.
When I have pizza, I want it to be full of gloppy stringy cheese. I know those words aren’t appealing, but hey, that’s how it is. When I saw the picture of this Portobello pesto pizza on Brown Eyed Baker, the cheese looked fantastic and that’s what caused me to make it. It didn’t disappoint, my husband and I both loved it – so much in fact that we made it twice in one week! It’s so simple, the hardest part is slicing and cooking mushrooms, which we know isn’t difficult at all. The first time we made it, we made it as the recipe states with the Portobello mushrooms. The second time the supermarket didn’t have any, so we used regular mushrooms which worked fine, FYI.
Portobello Pesto Pizza
Recipe slightly adapted from Brown Eyed Baker
1 pizza crust, we used Boboli brand
1 tbsp butter
1 lb. Portobello mushrooms, sliced
1/4 cup chopped red onion
Smoked Provolone cheese slices
- Preheat the oven to 450 degrees and place a pizza stone inside to warm.
- In a pan, saute the mushrooms and onion in the butter until soft, season lightly with salt while they are cooking.
- Assemble the pizza, spread the pesto on the crust, just as you would pizza sauce. Top generously with the mushrooms and onions, then the Parmesan cheese. Lay slices of Provolone cheese on top, covering as much of the pizza as you can.
- Slide pizza onto the heated pizza stone, then bake until the cheese is melted and starting to brown. Allow to cool for a few minutes before cutting and serving.