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!
Entree, Main Dish, Pizza
Italian, Nut-Free, Vegetarian
1/2cuppart-skim ricotta cheese
2tablespoonsgrated parmesan cheese
Sautéed Mushrooms and Onions:
1medium onion, sliced into half moons
8ouncessliced baby bella mushrooms
Freshly ground pepper, to taste
Whole wheat flour for dusting
8ouncesrefrigerated whole-wheat pizza dough(I like Trader Joe’s)
Olive oil for brushing
8ounceball fresh mozzarella cheese, sliced into medallions
1tablespoonshredded Parmesan cheese(optional)
Drizzle of truffle oil
For the Kale Pesto:
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:
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:
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.
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.
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.
Pesto makes about 2 cups. Reserve remaining pesto in refrigerator or freezer for another pizza or to top pasta.