Bright pesto, gooey cheese + a pile of hearty mushrooms atop a crispy pizza dough, sprinkled with a little fresh arugula. Pizza nights are the best. Simple to make, quick to clean up + absolutely delicious! Give this one a try next time you want an easy night at home!


Dough: (or buy some pre-made)
5c flour
1t sugar/honey
2 1/4t yeast (one package)
2t salt
1 1/4c ( ± 2T) warm water
1T + 1t olive oil

1/4-1/2c pesto – make your own here

10-15 mushrooms, sliced (I used crimini but use whatever you like)
1T olive oil
Pinch salt + pepper

1+c fontina, grated (sub mozzarella)
1/4c parmesan, grated

1-2c arugula – optional
Red pepper flakes – optional


Dough: Stir together everything but the water and oil.  Then add water and oil and knead until smooth.  Oil a bowl and let the dough rise until double in size ( about an hour).  Divide dough into 3 and let sit for 10 minutes before forming into pizzas.  Alternatively, divide dough and freeze, take out and let rest to room temp before forming. 

Preheat oven with baking stone (if using) to 475°F.  Sprinkle pizza peel with semolina or cornmeal. Stretch dough into a large circle. Spread pesto on the dough leaving about 3/4″ for the crust. Toss the mushrooms in olive oil, salt + pepper. Distribute the cheeses over the pesto then mushrooms (don’t be afraid is pile them on, they shrink a lot). Bake for 8-12 minutes, until the cheese is bubbly and the bottom of the crust is golden throughout.

Sprinkle with arugula + red pepper flakes.


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