Portobello, Red Pepper & Pesto Pizza

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   1.

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   Follow the directions for whatever dough you are using.

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   When its risen and ready, roll it into a circle and place it on the pizza pan.

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   I let mine rest for another 20 minutes after rolling it.

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   (I did not factor in the prep time for the dough because it will depend on what youre using.)

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   2.

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   Decide if you want to leave the mushroom gills in or not; I left them in and hardly noticed a difference.

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   Chop them into long, thin slices.

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   Slice the roasted red peppers into long, thin slices as well.

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    3.

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    Spread the pizza dough with pesto.

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    Top with portobello slices and roasted red pepper.

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    Sprinkle with cheese.

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    4.

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    Bake at 425 degrees F for about 10-15 minutes, then check periodically until its done.

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    Your time and temperature will depend on your dough, too.

* Per serving · 4 servings · Values may vary.

No additional tips available.