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homemade mushroom pesto pizza

Homemade pesto pizza with mushrooms and goat cheese

Easy homemade pesto pizza with mushrooms and goat cheese! A quick homemade pizza dough recipe for a fun pizza night at home. YUM!

Course dinner, entree
Cuisine American, Italian
Keyword vegetarian
Prep Time 8 minutes
Cook Time 12 minutes
Rising time 10 minutes
Total Time 30 minutes
Servings 8 slices
Calories 283 kcal
Author Trish Bozeman

Ingredients

  • 1 3/4 - 2 1/4 cups all purpose flour
  • 1 envelope Fleischmann's® RapidRise Yeast
  • 1 - 1/2 tsp sugar
  • 1/4 tsp salt
  • 2/3 cup very warm water (120° to 130°F)*
  • 3 Tbsp corn oil
  • 1/2 cup basil pesto
  • 3 large mushrooms, sliced
  • 3/4 cup shredded mozzarella cheese
  • 1/2 cup crumbled goat cheese
  • sliced fresh basil leaves for serving

Instructions

  1. Preheat oven to 425°F.

  2. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl.  Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough.  Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.  (If using RapidRise Yeast, let dough rest at this point for 10 minutes.)

  3. Pat dough with floured hands to fill greased pizza pan or baking sheet.  OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet.  Form a rim by pinching the edge of the dough.

  4. Spread with pesto sauce.  Top with mozzarella, mushrooms, and goat cheese.

  5. Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.

Recipe Notes

*If you don't have a thermometer, water should feel very warm to the touch.

**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking.  Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion.  Rotate dough a quarter turn and repeat the "fold, push and turn" steps.  Keep kneading dough until it is smooth and elastic.  Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.

Recipe Note:   Use crust to make one thick crust 9-inch pizza.  Increase baking time to 20 minutes.

Nutrition Facts
Homemade pesto pizza with mushrooms and goat cheese
Amount Per Serving (1 slice)
Calories 283 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 5g25%
Cholesterol 16mg5%
Sodium 337mg14%
Potassium 73mg2%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 2g2%
Protein 9g18%
Vitamin A 530IU11%
Vitamin C 1mg1%
Calcium 102mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.