This Mushroom Pesto Pizza is made with a flavorful pesto sauce, sprinkled with mozzarella cheese, and topped with onion slices, mushrooms slices, and cherry tomatoes. The absolute perfect weeknight meal for summer.
This whole quarantine life made me hunger for junk foods and I was particularly craving for pizza this time. Since I was bored and had time, why bother with delivery when I could make them at home. I still had the previous homemade Walnut Basil Pesto from last week in my refrigerator, so I thought it was nice to use it as the pizza sauce. This pizza was the perfect solution for an easy effortless sauce that tasted fresh and flavorful.
For the pizza base, I made the dough from scratch. If you are feeling lazy to make it from zero, you can also use frozen or store-bought pizza dough which makes this recipe totally doable on a weeknight. The same also goes for the pesto. You can also use the store-bought pesto for this recipe. However, let me remind you that the fresh basil pesto is the best in terms of flavor.
How to Make Mushroom Pesto Pizza
1. Make the pizza dough
For the pizza dough, I mix all the ingredients and knead it with hands for 12 minutes until smooth. You can also use a stand mixer with a dough hook attachment if you have one. It took 8-10 minutes by using the mixing paddle attachment. I use instant yeast so no proofing is required. If you are using active yeast instead, do not forget to sprinkle it over the warm water and let it sit for 5 minutes until the yeast is dissolved before adding it to the other ingredients.
After the dough is smooth and elastic, let the dough rise for 1,5 hours. Deflate the dough and divide the dough into two balls. Let the dough sit for at least 15 minutes. While waiting for the dough to rest, prep the toppings.
After all the waiting, now we are ready for making the pizza base. Flatten the dough with your hands over a lightly floured work surface. Then, move the flatten the dough onto a 10 or 12-inch greased pizza pan. If you do not have pizza pans, you can also use baking sheets or round baking pans instead. Then, stretch the dough from the center to the outwards with your fingertips until the pizza pan is fully covered.
Next, I poke holes inside the crust with a fork to keep the dough from developing big air bubbles during the baking process. Poke holes all over the portion of the dough that will hold the toppings.
2. Spread the sauce
I used my Walnut Basil Pesto for the sauce. About 2,5 tablespoons of pesto sauce are enough for a pizza. Spread it evenly on the pizza dough, leaving the 1-inch edges uncovered. Then, I sprinkled grated mozzarella cheese on top. You can use only pesto and cheese for a simple version of pesto pizza, but I like to go heavy with my toppings.
3. Put the toppings
You can put any toppings you like. I chose onion, mushrooms, and cherry tomatoes for the toppings. The onion adds a nice crispness and the cherry tomatoes add freshness to the pizza.
4. Bake the pizza
After spreading the sauce and toppings, the pizzas are now ready to bake. Put them in an oven at 475°F / 245°C for 10-15 minutes until the crust is golden and the cheese is fully melted. It is best eaten right away and I like to put more pesto on top so that the pizza will have the bold pesto flavor.
More Pesto Recipes
Do you love pesto? Check out also these recipes!