PORTOBELLO PESTO PIZZA
Steps:
- Dough: Measure the warm water into a measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil and stir to combine. Process the flour and salt in a large food processor. Continue pulsing while pouring the liquid ingredients (holding back a few tablespoons) through the feed tube. If the dough does not readily form a ball, add the remaining liquid and continue to pulse until a ball forms. Process until the dough is smooth and elastic, about 30 seconds longer. Turn out the dough onto a lightly floured work surface. Form a smooth, round ball. Put the dough into a oiled bowl and cover with plastic wrap. Let rise until doubled in size, 1 to 2 hours. Heat oven to 500 degrees for at least 30 minutes. Prepare the mushrooms and onions. In a skillet, melt the butter over medium heat and add the sliced mushrooms and onions. Cook until the mushrooms have released all of their liquid and both the mushrooms and onions are soft and browned, 10 to 15 minutes. Set aside. Turn the dough out onto a lightly floured work surface. Divide the dough into two pieces. Form each piece of dough into a smooth, round ball and cover it with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes. Flatten the dough ball into a disk using the palms of your hands. Starting at the center of the disk and working outward, use your fingertips to press the dough until it is about ½-inch thick and the dough reaches a diameter of 12 inches. Transfer your prepared pizza dough to a pizza pan. Spread the pesto over the pizza dough, leaving a ½-inch border uncovered. Spread the mushroom and onion mixture evenly over the pesto, and then top with the provolone and Parmesan cheeses. Bake until the crust edges brown and the cheese is golden brown in spots, 8 to 12 minutes. Remove from the oven, slice and serve.
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