Recipe courtesy of Fr. Dominic Garramone.
Recommended crust: 8 oz. dough
1/3 cup spinach pesto
2 thin slices of red onion, sections divided
2 or 3 baby portabella mushrooms, sliced
3 oz. shredded muenster cheese (without rind)
Using your fingertips, hand-stretch the pizza dough to 8" to 10" and place on a cornmeal-dusted peel.
Spread spinach pesto evenly over the dough, leaving about a 1/2" border at the edge.
Evenly distribute onion and mushrooms over pesto, and sprinkle with cheese.
Bake at 500 degrees on a preheated pizza stone for about 10 minutes, or until cheese is bubbly and slightly browned.
Notes:
- The shredded muenster was inspired by leftovers, so feel free to try other cheeses. Baby Swiss is a favorite.
