Cilantro Pesto Pizza Topped with Portobellos and Red Onion

To prepare crust, dissolve yeast and sugar in warm water in a large bowl, and let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife.

Add 1 1/4 cups flour and 1/4 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, for 30 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

Punch the dough down; cover and let rest 5 minutes.

Roll dough into a 12-inch circle on a floured surface.

Place dough on a 12-inch pizza pan or baking sheet sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Cover and let rise 10 minutes or until puffy.

Preheat oven to 45

To prepare pesto, place cilantro and next 5 ingredients (cilantro through 1/2 teaspoon salt) in a food processor, and process until smooth, scraping sides of bowl occasionally.

To prepare the pizza, heat a large nonstick skillet coated with cooking spray over medium-high heat.

Add the mushrooms; cook 5 minutes or until moisture evaporates, stirring constantly.

Add the vinegar, and cook until liquid evaporates.

Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon the mushroom mixture onto pizza crust. Drop pesto by teaspoonfuls onto pizza crust. Top with onion, and sprinkle with fontina.

Bake at 450 for 15 minutes or until the crust is lightly browned.

Let stand for 5 minutes.