Portobello Pesto Pizza
Meet your new favorite weeknight dinner obsession: Portobello Pesto Pizza, a vibrant, gourmet twist on homemade pizza that’s bursting with earthy flavors and fresh ingredients. This vegetarian pizza starts with a crisp, golden crust slathered in a rich basil pesto base that’s topped with melted mozzarella and nutty Parmesan. The real stars, however, are the savory slices of portobello mushrooms, sweet cherry tomatoes, and thinly sliced red onions, all lightly drizzled with olive oil and perfectly seasoned. Quick and easy to prepare in just 30 minutes, this recipe is ideal for pizza night and pairs wonderfully with a fresh side salad. Garnish with fragrant basil leaves for an elegant finishing touch that brings the flavors together. Perfect for a crowd or a cozy dinner, this Portobello Pesto Pizza is a deliciously satisfying meal you’ll want to make again and again.
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Recipe Information
Ingredients
- 1 ball (approximately 12-inch size) Pizza dough
- 0.333 cup Basil pesto
- 1.5 cups Mozzarella cheese (shredded)
- 0.25 cup Parmesan cheese (grated)
- 2 large caps Portobello mushrooms (sliced)
- 0.25 cup Red onion (thinly sliced)
- 0.5 cup Cherry tomatoes (halved)
- 1 tablespoon Olive oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 6 leaves Fresh basil leaves (optional garnish)
Instructions
Preheat your oven to 475°F (245°C) and, if using a pizza stone, place it in the oven to heat up.
Roll out the pizza dough on a lightly floured surface to approximately 12 inches in diameter. Transfer the dough onto a sheet of parchment paper for easy handling.
Spread the basil pesto evenly over the surface of the pizza dough, leaving a small border around the edges for the crust.
Sprinkle the shredded mozzarella cheese across the pizza, ensuring even coverage.
Top the cheese with the sliced portobello mushrooms, red onion, and cherry tomato halves. Drizzle the olive oil over the vegetables and season with salt and black pepper.
Carefully transfer the parchment paper with the pizza onto the preheated pizza stone or baking sheet in the oven.
Bake the pizza for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling and slightly browned.
Remove the pizza from the oven. Sprinkle the grated Parmesan cheese over the top and garnish with fresh basil leaves, if desired.
Let the pizza cool for a couple of minutes before slicing and serving. Enjoy your Portobello Pesto Pizza!
Nutrition Facts
Calories |
1879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.8 g | 137% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 4207 mg | 183% | |
| Total Carbohydrate | 134.3 g | 49% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 12.8 g | ||
| Protein | 95.7 g | 191% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1881 mg | 145% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1841 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
