Ingredients
- For the Sundried Tomato Pesto
- 1/2 cup oil-packed sundried tomatoes
- 1/4 cup packed fresh basil
- 2 tablespoons pine nuts, toasted
- 1 1/2 tablespoons grated Parmesan
- 1 medium clove garlic
- About 1/2 cup extra-virgin olive oil
- 10 ounces cremini or baby bella mushrooms, sliced
- 1 medium yellow onion, halved, sliced
- 1 pound pizza dough
- All-purpose flour, for rolling
- 1 teaspoon extra-virgin olive oil, plus more for brushing pizza
- Kosher salt
- 8 ounces mozzarella cheese, sliced or shredded
- 1/2 teaspoon red pepper flakes
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