• Active Time 25m
  • Total Time 40m

Serves 4


  • 1 quantity Cornmeal Pizza Dough (see recipe)
  • 2 tablespoons olive oil
  • 8 oz assorted mushrooms: cepes, oyster mushrooms, shiitake mushrooms, straw mushrooms, cultivated mushrooms, etc., sliced if large
  • 1/4 cup purchased basil pesto
  • 1/2 cup grated mozzarella cheese
  • Basil leaves, for garnish

Companion recipe: Cornmeal Pizza Dough


Place a pizza brick, unglazed terracotta tile or baking sheet in the oven. Preheat oven to 450 degrees F.

On a floured surface, press out the pizza dough using your fingertips into an 11 inch circle (always pressing from the inside of the dough to the outside).

Heat the olive oil over medium heat. Add all of the mushrooms and saute until almost tender.

Place the pizza dough on the heated brick, tile or baking sheet. Spoon the pesto over the surface and then top with mushrooms. Sprinkle with the mozzarella.

Bake for 15 minutes, or until the pizza is golden on the edges and crisp underneath. Serve sprinkled with the basil leaves.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 1276

nutrition information per serving

414 calories; 24g total fat; 11mg cholesterol; 586mg sodium; 40g carbohydrates; 3g fiber; 11g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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