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Portobello Red Pepper and Pesto Pizza

A flavorful pizza featuring earthy portobello mushrooms and bright roasted red peppers on a crispy crust, topped with a savory blend of pesto and cheese.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Pizza Base
  • 1 piece your favorite pizza dough Use homemade or store-bought dough.
Toppings
  • 2 to 3 pieces portobello mushrooms, stems removed Slice thinly.
  • 5 pieces jarred roasted red peppers, sliced Drain well to avoid sogginess.
  • 3/4 cup parmesan mozzarella blend Reserve a handful for the last minute of baking.
  • 1/4 cup pesto (store bought or homemade) Spread thinly to season the crust.

Method
 

Preparation
  1. Follow the instructions for the pizza dough you are using.
  2. Once the dough has risen, roll it into a circle and place it on the pizza pan.
  3. Let it rest for another 20 minutes after rolling.
  4. Chop the portobello mushrooms into long, thin slices.
Assembly
  1. Spread the pizza dough with pesto.
  2. Top with portobello slices and roasted red pepper.
  3. Sprinkle with cheese.
Baking
  1. Bake at 425°F for about 10 to 15 minutes, checking periodically until done.
  2. Slice the pizza and serve hot.

Notes

Pair with a simple green salad dressed with lemon and olive oil. Garnish with fresh basil leaves or extra pesto for presentation.