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You are here: Home / Recipes / Main Dishes / Roasted Mushroom Pesto for Pizza

Roasted Mushroom Pesto for Pizza

April 14, 2012 By Korena in the Kitchen 16 Comments

One of the truly great taste combinations is mushrooms and cheese, so it is a no-brainer to put them together on a pizza. What is not a no-brainer is making mushroom pesto to put on the pizza instead of tomato sauce. That is brilliant. Another brilliant thing is to roast the mushrooms in the oven before making them into pesto. How have I never roasted mushrooms before? The smells coming out of the oven while they were roasting were just incredible.

Once you’ve made your mushroom pesto, it’s pretty much up to you what else to add to the pizza. I added cheese and sautéed mushrooms (next time I will roast them too), plus bacon, because why not, and also spinach, because I needed something green on there to make me feel like I wasn’t just eating a mess of cheese, mushrooms and bacon. It was a good thing. Oh yeah, and I also made béchamel sauce to put on top of the mushroom pesto. This was a decadent pizza!

Roasted Mushroom Pesto for Pizza

Adapted from Foodology’s Mushroom and Fontina Pizza. Makes enough for two 6″-8″ pizzas, or one larger 12″ pizza.

Preheat the oven to 450˚F. On a baking sheet lined with foil, place:

5 oz brown crimini mushrooms, sliced

Sprinkle with:

1 tbsp olive oil

salt and pepper (go easy on the salt as the cheese you add to the pizza will be salty too)

Bake for 5 minutes, then stir and add:

2 cloves garlic, peeled and smashed

Bake for another 10 minutes, stirring once more, until browned and crisp.

While the mushrooms are roasting, combine:

1/4 oz dried mushrooms (porcinis are suggested but I used dried, chopped shiitakes because they are less expensive!)

1/4 cup boiling water

Let the dried mushrooms soak.

Combine the roasted mushrooms, garlic cloves, and soaked mushrooms plus liquid in the bowl of a food processor along with:

1 tbsp chopped onion (red onion or shallot would be best)

2 tsp fresh thyme leaves (or a heaping 1/2 tsp dried)

2 tbsp fresh parsley

2 tbsp grated parmesan cheese

3 tbsp olive oil

Blend to combine – it should still be slightly chunky (I over-blended).

Spread the pesto on rolled-out pizza dough (I used this one) and top it with whatever your little mushroom-loving heart desires – I recommend béchamel sauce, bacon, spinach, more mushrooms, and Fontina and parmesan cheeses. Just a suggestion. 😉

Bake the pizza in a very hot 500˚F oven for about 10 minutes, until golden browned and bubbly. Let the pizza rest for a few minutes before cutting.

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Filed Under: Main Dishes, Recipes, Vegetables Tagged With: cheese, cooking, dinner, mushroom pesto, mushrooms, pizza, recipe, roasted mushrooms

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Comments

  1. Rufus' Food and Spirits Guide says

    April 14, 2012 at 8:14 am

    Love this idea!

    Reply
    • Korena in the Kitchen says

      April 14, 2012 at 11:10 am

      Thanks Greg!

      Reply
  2. annashortcakes says

    April 14, 2012 at 9:04 am

    Oh yeah! Have to try this!!!

    Reply
    • Korena in the Kitchen says

      April 14, 2012 at 10:36 am

      Let me know if you do! 🙂

      Reply
  3. frugalfeeding says

    April 14, 2012 at 9:42 am

    Wonderful, Korena. I simply adore this and the idea of how you do the base layer is really very clever.

    Reply
    • Korena in the Kitchen says

      April 14, 2012 at 10:47 am

      Thanks! The béchamel sauce was kind of superfluous with all the cheese as well, but it was super decadent 🙂

      Reply
  4. Marion says

    April 14, 2012 at 9:59 am

    Making this tomorrow for Mum, Peter, and the Bottemless Pit. YUM.

    Reply
  5. Marion says

    April 14, 2012 at 10:12 am

    Also, what is béchamel sauce and how does one make it?

    Reply
    • Korena in the Kitchen says

      April 14, 2012 at 10:52 am

      Béchamel is basically milk thickened with a roux of butter and flour (it’s the basis for cheese sauce and lots of other things). Here’s a basic recipe: http://www.foodnetwork.ca/recipes/recipe.html?dishid=8326 (I made about half that amount for two pizzas). It would be totally fine to omit it here – the cheese on the pizza made it plenty creamy and rich!

      Reply
  6. kat says

    April 14, 2012 at 7:51 pm

    OMG YUM! I love mushrooms and I love trying new pizza recipes! Thanks so much for the inspiration 🙂

    Reply
    • Korena in the Kitchen says

      April 14, 2012 at 7:57 pm

      You’re so welcome 🙂 I hope you like it!

      Reply
  7. wendyjv says

    April 14, 2012 at 8:45 pm

    Whoa, does that ever sound good! 🙂

    Reply
  8. delicio8 says

    April 14, 2012 at 9:14 pm

    Decadent indeed!!! What a fabulous idea though, mushroom pesto. You could use it on pasta too I suppose? I can’t wait to try it out, thanks.

    Reply
    • Korena in the Kitchen says

      April 14, 2012 at 10:07 pm

      Oh, I bet that would be delicious!

      Reply
  9. Jackie says

    April 15, 2012 at 9:52 am

    Oh well hello there!! Wow, I’m so excited someone actually (a) read my blog and (b) made something they loved from it!! That’s always my goal, but never really figured that happened all that much 🙂 So glad you enjoyed it. And I LOVE your topping ideas. I think that bacon and spinach idea on the mushroom pesto was genius.

    Reply
    • Korena in the Kitchen says

      April 15, 2012 at 10:22 am

      That’s my goal too – I’m always pleased as punch when (if?!) it happens! Thanks for the delicious recipe 😀

      Reply

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I'm Korena: cook, baker, dirty-dishes-maker. My favourite things include flour, butter, sugar, and chocolate. Read More…

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