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Cilantro Pesto Pizza Topped with Portobellos and Red Onion

Recipe Introduction


Source: Cooking Light-6/01





List of Ingredients



• Crust:
  
• 1 package dry yeast (about 2 1/4 teaspoons)
  
• 1 teaspoon sugar
  
• 1/2 cup warm water
  
• 1 1/2 cups all-purpose flour, divided
  
• 1/4 teaspoon kosher salt
  
• cooking spray
  
• 2 teaspoons yellow cornmeal
  
• Pesto:
  
• 2 cups fresh cilantro leaves
  
• 1 tablespoon coarsely chopped walnuts
  
• 1 tablespoon grated Parmagiano-Reggiano cheese
  
• 1 1/2 teaspoons extra-virgin olive oil
  
• 1 1/2 teaspoons water
  
• 1/2 teaspoon kosher salt
  
• Pizza:
  
• 4 1/2 cups coarsely chopped portobello mushrooms (about 10 ounces)
  
• 1 tablespoon balsamic vinegar
  
• 1/4 teaspoon kosher salt
  
• 1/4 teaspoon freshly ground black pepper
  
• 3/4 cup thinly sliced red onion
  
• 3/4 cup (3 ounces) shredded fontina cheese
  






Instructions



1. To prepare crust, dissolve yeast and sugar in warm water in a large bowl, and let it 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 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).
   
   
2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees) free from drafts, for 30 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
   
   
3. Preheat oven to 450 degrees.
   
   
4. To prepare the pesto, place cilantro and the next 5 ingredients (cilantro through 1/2 teaspoon salt) in a food processor, and process until smooth, scrapping down sides of bowl occasionally.
   
   
5. 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 crust is lightly browned. Let stand 5 minutes.
   
   
6. Yield: 6 servings (serving size: 1 wedge). 233 cal, 7.7g fat, 10.1g pro, 31.8g carb, 17mg chol, 354mg sod.