Go Back
Print
Mushroom Pesto Pizza | Sautéed mushrooms, nut-free kale pesto, fresh mozzarella and a drizzle of truffle oil pair beautifully in this gourmet homemade pizza. Get the vegetarian and nut-free recipe @jlevinsonrd.

Mushroom Onion Pesto Pizza

Mushroom Onion Pesto Pizza is made on a whole wheat crust and topped with a nut-free kale pesto, mushrooms and onions sautéed with thyme, fresh mozzarella cheese, and a bit of parmesan. Finished off with a drizzle of truffle oil, this is one gourmet homemade pizza!
Course Entree, Main Dish, Pizza
Cuisine Italian, Nut-Free, Vegetarian
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 6 -8
Author Jessica Levinson

Ingredients

Kale Pesto:

  • 5 ounces chopped kale
  • 2 cloves garlic , peeled
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/2 cup part-skim ricotta cheese
  • 2 tablespoons grated parmesan cheese
  • 1/4 teaspoon Kosher salt

Sautéed Mushrooms and Onions:

  • 1 tablespoon olive oil
  • 1 medium onion , sliced into half moons
  • 1 clove garlic , minced
  • 8 ounces sliced baby bella mushrooms
  • 1 tablespoon fresh thyme
  • 1/2 teaspoon Kosher salt
  • Freshly ground pepper , to taste

Pizza:

  • Whole wheat flour for dusting
  • 8 ounces refrigerated whole-wheat pizza dough (I like Trader Joe’s)
  • Olive oil for brushing
  • 8 ounce ball fresh mozzarella cheese , sliced into medallions
  • 1 tablespoon shredded Parmesan cheese (optional)
  • Drizzle of truffle oil

Instructions

For the Kale Pesto:

  1. Bring a large pot of water to a boil and blanch the kale. Squeeze out excess water from the kale and add to a food processor. Add the remaining pesto ingredients and pulse until well combined and smooth. Strain the pesto to remove some of the excess moisture and set aside.

For the Sautéed Mushrooms and Onions:

  1. Heat olive oil in a medium skillet. Add onions and sauté 5 minutes over medium-high heat. Add garlic and stir for 30 seconds until fragrant. Add mushrooms, lower heat to medium-low, and sauté another 5 minutes. Add thyme and cook 3 to 4 minutes more, until the liquid from the mushrooms has mostly evaporated. Remove from heat and set aside.

For the Pizza:

  1. Preheat oven to 400 degrees F. Prepare a pizza stone or round pizza tray. If using a metallic tray, coat with oil or cooking spray.
  2. Spread some whole wheat flour on the counter or non-stick rolling mat. Roll the dough into a medium-thin circle. Carefully transfer dough to pizza tray. Brush top of dough with olive oil and bake 2-3 minutes until dough is lightly cooked.
  3. Spread about 1/2 to 3/4 cup kale pesto on lightly-cooked dough. Top with mozzarella medallions and mushroom onion mixture. Sprinkle with Parmesan, if using. Return to oven and bake 12 to 15 minutes until the dough is fully cooked and cheese is melted and starting to brown and bubble. Remove from oven and drizzle with truffle oil. Slice into six or eight slices and serve hot.

Recipe Notes

Pesto makes about 2 cups. Reserve remaining pesto in refrigerator or freezer for another pizza or to top pasta.