Portobello Pesto Pizza

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• ½ cup warm water (about 110 degrees)
• 1 envelope (2¼ teaspoons) instant yeast
• 1¼ cups water, at room temperature
• 2 tablespoons olive oil
• 4 cups bread flour
• 1½ teaspoons salt
• 1 tablespoon unsalted butter
• 1 lb. cremini mushrooms, sliced
• ¼ of a red onion, thinly sliced
• 1 cup pesto (homemade or store-bought)
• 8 ounces provolone cheese, shredded
• ½ cup grated Parmesan cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Combine the ½ cup warm water with the instant yeast and let stand 5 minutes. Add the 1¼ cups room-temperature water, the olive oil, bread flour and salt, and mix until a shaggy dough forms.

2. Knead the dough on a floured surface about 8 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm spot about 1 hour until doubled.

3. Preheat the oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes.

4. Melt the butter in a large skillet over medium-high heat. Add the sliced mushrooms and red onion and cook 5 to 7 minutes, stirring, until the mushrooms are browned and any liquid has evaporated. Set aside to cool slightly.

5. Punch the dough down and roll or stretch it into a 12-inch round on parchment or a floured peel.

6. Spread the pesto evenly over the dough, leaving a small border. Scatter the provolone over the pesto, then top with the mushroom and onion mixture and the grated Parmesan.

7. Slide the pizza onto the hot stone or sheet and bake 8 to 10 minutes until the crust is golden and the cheese is bubbling. Let rest 2 minutes before slicing.