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Four-Mushroom Pesto Pizza

Four-Mushroom Pesto Pizza
Four-Mushroom Pesto Pizza might be just the main course you are searching for. One portion of this dish contains roughly 17g of protein, 11g of fat, and a total of 371 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up olive oil, celery and parsley salad, garlic cloves, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 36 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

1
Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500 (keep pizza stone or baking sheet in oven as it preheats).
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Baking SheetBaking Sheet
Pizza StonePizza Stone
OvenOven
2
Place the dough in a medium microwave-safe bowl coated with cooking spray. Cover and microwave at MEDIUM (50% power) 45 seconds.
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DoughDough
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BowlBowl
3
Let stand 5 minutes.
4
Combine 2/3 cup water and porcini in a 2-cup glass measuring cup. Microwave at HIGH 4 minutes or until tender; drain. Coarsely chop porcini.
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WaterWater
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MicrowaveMicrowave
5
Heat a large skillet over medium-high heat.
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Frying PanFrying Pan
6
Add oil; swirl.
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Cooking OilCooking Oil
7
Add fresh mushrooms and garlic; saut 5 minutes. Stir in porcini, pepper, and salt.
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Fresh MushroomsFresh Mushrooms
GarlicGarlic
PepperPepper
SaltSalt
8
Roll dough into a 12 x 8-inch rectangle on a floured surface. Carefully remove pizza stone from oven; arrange dough on pizza stone.
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DoughDough
RollRoll
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Pizza StonePizza Stone
OvenOven
9
Spread pesto over dough, leaving a 1/2-inch border.
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DoughDough
PestoPesto
10
Sprinkle cheese over pesto; top with mushroom mixture.
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MushroomsMushrooms
CheeseCheese
PestoPesto
11
Bake at 500 for 13 minutes or until crust is browned and crisp.
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CrustCrust
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OvenOven
12
Cut into 8 pieces.
DifficultyHard
Ready In36 m.
Servings4
Health Score22
CuisinesMediterraneanItalianEuropean
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