Homemade Mushroom Pizza

Credit: Flickr / Sassyradish

You can bake or barbecue this homemade mushroom pizza

When you’re pressed for time but still want a substantial, delicious homemade meal, try this easy mushroom pizza with pesto sauce

You can save time by using a prepared crust or hang out in the kitchen and make your own from scratch.

I like to use a product called “Pizza Pants.” It’s sold frozen and ready for you to apply the toppings of your choice.

Ingredients

• 1 Pizza Pants pizza skin
• 2 Tbsp. olive oil
• ⅔ cup Italian pesto sauce (jarred is OK)
• 4 portobello mushrooms, sliced ¼-inch thick
• 2 cups sliced fresh shiitake and/or chanterelle mushrooms
• ¾ cup grated Parmesan cheese
• ½ cup very thinly sliced sweet onion
• 1-½ cups grated Fontina or mozzarella cheese (I like to use half and half for better flavour)

Instructions

1. Brush the pizza skin lightly with the olive oil. Evenly spread the pesto sauce over top.
2. Grill the portobello mushrooms until just cooked; set aside to cool.
3. Pan-fry the shiitake and/or chanterelle mushrooms for about 5 minutes or until they just begin to cook. Remove from heat and let cool.
4. Sprinkle the Parmesan cheese over the pesto sauce. Evenly distribute the cooked mushrooms over top.
5. Top evenly with the sweet onion and finish with the fontina/mozzarella mixture.
6. Instead of baking, you can cook the pizza on the barbecue at high heat for 5 minutes, just until the crust begins to brown.
7. Transfer pizza to a cookie sheet so the bottom does not burn.
8. Return the pizza to the barbecue and cook, lid down, for a further 5 to 7 minutes, or until the cheese is bubbly.
9. Alternatively, bake the pizza on a cookie sheet in a 500°F preheated oven for 10 minutes or until the crust is crisp and cheese bubbly.

Serves 6 to 8 as an appetizer.

Originally published in TVW. For daily programming updates and on-screen Entertainment news, subscribe to the free TVW e-newsletters, or purchase a subscription to the weekly magazine.