Mushroom Pizza with Spinach Pesto
 
Makes 6 to 8 servings
Ingredients
  • 1 (16-ounce) bag deli pizza dough
  • ¼ cup butter
  • 1 (8-ounce) package chanterelle mushrooms, sliced
  • 1 (8-ounce) package oyster mushrooms, sliced
  • 1 (8-ounce) package sliced cremini mushrooms
  • 4 cloves garlic, minced
  • 2 shallots, thinly sliced
  • Cornmeal
  • Spinach Pesto (recipe follows)
  • 1 (8-ounce) package shredded whole-milk mozzarella cheese
  • 1 cup shredded Parmesan cheese
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon truffle oil
Instructions
  1. On a lightly floured surface, place pizza dough. Lightly cover and let stand for 45 minutes.
  2. Preheat oven to 425º.
  3. In a large skillet, melt butter over medium heat. Add chanterelle mushrooms, oyster mushrooms, cremini mushrooms, and garlic; cook, stirring occasionally, until mushrooms are browned and tender. Stir in shallots; cook for 1 minute more.
  4. Roll out dough into a 15-inch circle; transfer to a lightly greased 15-inch round pizza pan sprinkled with cornmeal. Spread Spinach Pesto over dough. Top with mushroom mixture, mozzarella, Parmesan, and rosemary. Bake until cheese is melted and crust is golden brown. Drizzle with truffle oil before serving.
Recipe by Victoria at https://victoriamag.com/mushroom-pizza-with-spinach-pesto-recipe/