Wild Mushroom and Pistachio Pesto Pizza

A vegan option for pizza lovers, this pie contains no meat but has a ton of healthy ingredients like wild mushrooms, pistachio pesto and tofu. Keepin it Kind yet again gave us another idea to make things interesting in pie baking. Try this recipe that can make a 12-14 inch pizza. 

1/3 recipe Pizza Dough (see above)
1/3 cup Pistachio Pesto (see above)
1/3 recipe Tofu Chèvre
8oz crimini mushrooms, thinly sliced
4 oz shiitake mushrooms, thinly sliced
1 3-4oz cluster bunapi-shimeji mushrooms, removed separated from their “base”
1 T olive oil
salt and pepper to taste.

  1. Preheat oven to 500.  You should have your pizza dough prepared, according to instructions above, spread out into a 12-14 in circle and on your prepared pizza-cooking device of choice.
  2. Heat the olive oil in a large pan over medium heat for about 1 minute.  Add all of the mushrooms.  Sauté the mushrooms for about 10 minutes, stirring occasionally to prevent sticking.  When done, the mushrooms should be tender, but not mushy.  Add salt and pepper to taste.
  3. Spread the pesto onto the pizza crust.  Top with the sautéed mushrooms.  Crumble the tofu chèvre, with your fingers, over the top of the mushrooms.  Place the pizza into the oven and cook for 10-15 minutes, until crust is golden and crisp.
  4. Remove from oven.  Slice and serve warm.  Enjoy!
Posted by Diane Araga, on July 6, 2013 at 9:00 PM