Mushroom & Pesto Pizza

Once again, we decided to make a recipe and try it out on our friend Courtney. However, with this particular recipe, we were pretty confident going in because it was just another pizza recipe. Having used the ingredients for other pizzas, the only major new thing about this one is that they were combined on one pizza! This was also exciting because it was the first time we used such a large chunk of our newest herb garden addition, oregano. Needless to say, this turned out to be a refreshing addition to our pizza repertoire and included our latest veggie addition of mushrooms-we have found ourselves using them a lot! (Courtney requested a no-mushrooms part of the pizza and it was still tasty, just for the record).

Mushroom & Pesto Pizza (serves 2-3)

1 batch of pizza dough

Several large basil leaves
2 cloves garlic
1/4 cup pine nuts
1-2 tbsp olive oil
1 tsp salt
1/2 tsp pepper
3 medium Roma tomatoes, sliced into rounds
2 cups mozzarella cheese (shredded)
6-8 sliced mushrooms
Fresh oregano leaves

Prepare your dough, whether making it fresh or using a frozen batch like we did. While dough is preparing, go ahead and make your pesto. Combine the basil leaves, pine nuts, olive oil, and S&P into a food processer and blend until slightly smooth, but still a teeny bit chunky.

Preheat oven to 475 degrees. Spread cornmeal on pizza dish and stretch dough out. Spread pesto on dough and top with mozzarella cheese, sliced mushrooms, and sliced tomatoes. Sprinkle fresh oregano on top, crank a little salt and pepper (if you'd like) and then bake for 15-18 minutes to desired crispness. Let cool then serve!