Name: Portobello Pesto Pizza
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 1½ teaspoons salt; 2 tablespoons olive oil; 1 envelope (2¼ teaspoons) instant yeast; 1¼ cups water, at room temperature; 4 cups bread flour; 1 lb. cremini mushrooms, sliced; ¼ of a red onion, thinly sliced; 1 cup pesto (homemade or store-bought); 8 ounces provolone cheese, shredded; 1 tablespoon unsalted butter; ½ cup grated Parmesan cheese; ½ cup warm water (about 110 degrees)

Pesto Pizza

Why is my Pesto Pizza base getting soggy?

How do I get the right consistency for the pesto sauce?

What other toppings can I add to a Pesto Pizza?

Can I add the pesto sauce after baking the pizza?

What can add a more intense flavor to my Pesto Pizza?

My pesto sauce is too thick. What can I do?

Can I use dried basil in place of fresh basil in my pesto?

A homemade mushroom, pesto and cheese pizza

Milk

Tree Nuts

Wheat

Gluten Free

Lactose Free

Vegetarian

Seasonings

gram

salt

Oils

milliliter

olive oil

Rising Agents

rapid rise yeast

Water

water

Flour & Meal

bread flour

Mushrooms

crimini mushroom

Fresh Vegetables

red onion

Pasta Sauces

pesto

Cheese

provolone cheese

Butter & Margarine

unsalted butter

grated parmesan cheese

Potassium

Minerals

Iron

Sugar

Carbohydrates

Dietary Fiber

Vitamin A

Vitamins

Vitamin C

Cyanocobalamin (B12)

Vitamin D

Saturated Fat

Protein

Cholesterol

Calcium

Calories

Sodium

Manganese

Selenium

Thiamin (B1)

Dietary Folate Equivalents

Trans fatty acids

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Magnesium

Phosphorus

Zinc

Vitamin E

Folic Acid (B9)

Choline

Lactose

Copper

Vitamin K

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

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Portobello Pesto Pizza

Baking Goods

Beverages

Produce

Pasta, Sauces, Grain

Dairy

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