Gourmet Pesto Pizza

1. 1

   If the pizza dough has been refrigerated, take it out and let it warm up a bit.

2. 2

   Meanwhile, heat the olive oil in a large pan and then add the mushrooms and chopped onions. Saute until soft. Add the sun-dried tomatoes and cook for another minute or two. If there is liquid remaining in the pain, drain it.

3. 3

   Stretch out the pizza dough onto a lightly oiled pizza pan, or a pizza stone.

4. 4

   spread the pesto sauce onto the dough -- it's best of the pesto is a little less oily than usual: if I buy store-bought I let it separate a bit in the container and then avoid the oil rather than mixing it back inches.

5. 5

   Top with the sauteed vegetables, then the shredded cheese.

6. 6

   Add the black olives and small (1/2 inch cubes) chunks of the goat cheese.

7. 7

   Bake according to the instructions on the dough or dough recipe (generally 450 degrees for about 10-12 minutes).

8. 8

   Slice and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.