introduction
This Portobello Red Pepper and Pesto Pizza is simple and fresh. It uses pesto, roasted red peppers, portobello mushrooms, and cheese. It bakes fast and tastes bright and savory. If you want another easy, comforting meal, check the best smothered chicken and rice recipe.
why make this recipe
This pizza is quick, full of flavor, and uses few ingredients. It is a good way to use jarred roasted peppers and big mushrooms. You can make it on any pizza dough you like. It works for weeknights or a simple weekend meal.
how to make Portobello Red Pepper and Pesto Pizza
Ingredients :
- your favorite pizza dough
- 2 to 3 portobello mushrooms, stems removed
- 5 jarred roasted red peppers, sliced
- 3/4 cup parmesan mozzarella blend
- 1/4 cup pesto (store bought or homemade)
Directions :
- Follow the directions for whatever dough you are using.
- When it is risen and ready, roll it into a circle and place it on the pizza pan.
- Let it rest for another 20 minutes after rolling.
- Decide if you want to leave the gills in the mushrooms or not.
- Chop the mushrooms into long, thin slices.
- Spread the pizza dough with pesto.
- Top with portobello slices and roasted red pepper.
- Sprinkle with cheese.
- Bake at 425°F for about 10 to 15 minutes, checking periodically until it is done.
- Adjust cooking time as needed based on the dough used.
how to serve Portobello Red Pepper and Pesto Pizza
Slice the pizza and serve hot. Add a light salad or a bowl of soup on the side. A drizzle of extra pesto or a few fresh basil leaves makes a nice finish.
how to store Portobello Red Pepper and Pesto Pizza
Cool the pizza to room temperature. Wrap tightly or place in an airtight container. Store in the fridge for up to 3 days. Reheat in a hot oven or skillet to keep the crust crisp.
tips to make Portobello Red Pepper and Pesto Pizza
Use a hot oven so the crust bakes quickly and the cheese melts. Pat mushrooms dry so they do not add extra moisture. If you like more pesto flavor, add a little more under the cheese.
variation (if any)
Try adding sliced onions, fresh tomatoes, or a sprinkle of red pepper flakes for heat. You can use goat cheese or fresh mozzarella instead of the parmesan-mozzarella blend.
FAQs
Q: Can I use fresh red peppers instead of jarred?
A: Yes. Roast and peel fresh red peppers first, then slice.
Q: Do I need to remove the mushroom gills?
A: You can leave them if you like the flavor. Remove them if you want a cleaner look and less moisture.
Q: Can I make this vegetarian?
A: Yes. This recipe is already vegetarian. Use vegetarian cheese if you avoid animal rennet.
Q: Can I freeze the pizza?
A: You can freeze baked slices for up to one month. Wrap well and reheat from frozen in the oven.
Conclusion
For the original recipe and extra notes, visit the Pinch of Yum recipe.