Serves 6
45 min
Portobello Red Pepper & Pesto Pizza
Recipe GLPRaa63ade87af1e7
A vibrant Mediterranean-inspired pizza featuring tender portobello mushrooms, sweet roasted red peppers, and aromatic pesto on a crispy crust. This elegant appetizer delivers restaurant-quality flavor with minimal ingredients and is ready in under an hour.
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Ingredients
1 pound pizza dough (homemade, frozen, or store-bought)
¼ cup pesto
2–3 portobello mushrooms, stems removed
5 jarred roasted red peppers, sliced
¾ cup parmesan-mozzarella cheese blend
Directions
Prepare your pizza dough according to package or recipe directions until it has risen and is ready to use. Shape the dough into a circle and transfer it to a lightly oiled pizza pan. Let the shaped dough rest for an additional 20 minutes to allow it to rise slightly and relax.
While the dough rests, prepare the portobello mushrooms. Gently remove the dark gills from the undersides of the mushroom caps using a spoon or knife (this prevents excess moisture; skip this step if you prefer). Slice the mushroom caps lengthwise into thin, even strips.
Spread the pesto evenly across the entire surface of the prepared pizza dough, leaving a thin border around the edges.
Distribute the sliced portobello mushroom strips over the pesto layer. Arrange the sliced roasted red peppers on top, distributing them evenly.
Sprinkle the parmesan-mozzarella cheese blend evenly over the mushrooms and peppers.
Preheat your oven to 425°F (220°C). Bake the pizza for 12–15 minutes, then check it periodically. The pizza is done when the crust is golden brown and the cheese is melted and lightly bubbly. Actual baking time may vary depending on your dough type and oven. Remove from the oven and let cool for 2 minutes before slicing and serving.
