1 pound pizza dough, thawed if frozen
1/4 cup olive oil
1 pound fresh white mushrooms, sliced (about 5 cups)
1/4 cup thinly sliced red onion
2 tablespoons thinly sliced garlic
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves, crushed
1 teaspoon salt
1/4 teaspoon cracked blacked pepper
1/3 cup prepared pesto (from an 8 ounce container)
1 cup (4 ounces) shredded fontina cheese, divided
1/3 cup roasted red peppers (from a 7 ounce can)
Preheat oven to 450°F. Spray a 12-inch pizza pan with vegetable cooking spray. Roll or stretch dough into pan forming a 1/4-inch rim around edge. Using a fork, pierce surface of dough. Bake until crust is golden, 10 to 12 minutes and then set aside.
Meanwhile, in a large skillet over medium-high heat, heat olive oil until it just begins to smoke. Add mushrooms, onion and garlic; cook, stirring occasionally, until mushrooms are golden, about 5 minutes. Add balsamic vinegar, thyme, salt and black pepper; cook and stir until liquid has nearly evaporated, 1 to 2 minutes; set aside.
Spread pesto over reserved pizza crust. Sprinkle with 1/2 cup of the cheese. Top with reserved mushrooms mixture and roasted peppers; sprinkle with remaining 1/2 cup cheese. Bake until hot and cheese is melted, about 10 minutes. Cut in wedges and serve immediately.
Active Time: 15 Minutes
Total Time: 30 Minutes
Yield: 4 Servings