I don’t remember how I came across Korena In the Kitchen’s recipe. It looks so fantastic and I just had to try it, even though I didn’t have all the ingredients she used. One day I will make the pizza, ingredient for ingredient. Until then, this version was very satisfying.
Roasted Mushroom Pesto Pizza
For the pesto:
- 5 ounces baby portabellos
- 1 tbsp olive oil
- Salt and pepper
- 2 garlic cloves, smashed
- 1/4 ounce dried shiitake mushroom
- 1/4 cup boiling water
- 1 tbsp shallot, chopped
- 1/2 tsp dried thyme leaves
- 2 tbsp fresh parsley
- 2 tbsp grated parmesan cheese
- 3 tbsp olive oil
For the toppings:
- 1 cup fresh baby spinach leaves
- 4 slices of bacon, cooked and crumbled
- 1/2 cup oven roasted tomatoes
- Desired amount of Parmesan and mozzarella cheeses (Korena used fontina.)
Place the 5 ounces of mushrooms on a foil lined baking sheet. Drizzle with olive oil; salt and pepper as desired. Bake mushrooms for 5 minutes at 450 degrees. Add the smashed garlic to the mushrooms and bake another 5 minutes.
While the mushrooms are roasting, soak the shiitakes in the boiling water.
In a food processor, add the roasted mushrooms, soaked mushrooms and their water, parsley, shallots, thyme, Parmesan cheese, and oil.
Pulse until the mushrooms are in small pieces and spreadable.
On a prepared 12 inch pizza crust, spread the mushroom pesto. Top with spinach, bacon, tomatoes, and cheeses.
Bake at 450 degrees for 10 minutes or until cheese is lightly browning.
Oh YAY, I’m so happy to see this! Your pizza looks fantastic. I love the addition of oven roasted tomatoes – we must be on a similar cooking wave-length because I made some of those myself last weekend!
I can’t wait to make this with the fontina! Thanks again!
That looks like a fantastic pizza!
It is very nice!
I am just getting caught up on my online reading, so I am a few days late saying this–but what a fantastic-looking recipe. I want to scoop it up with bread and eat all of it.
Yeah the pesto has so many options besides this pizza. I hope you like it!