pesto portobello pizza

Nothing says TGIF like fuzzy socks, some cheerful music, and homemade pizza. If you’ve never made homemade pizza before, I dare you to give it a go. Homemade pizza dough is so easy to make ahead of time and leave in the fridge to rise– and it’s ready to go when you are! I love being able to customize the pizza to my family’s tastes. My mom doesn’t eat very much dairy, so I usually make one pie with cheese, and one without. Not only are my homemade pies much healthier (hello whole wheat deliciousness and fresh veggie toppings!), but nothing beats the smell of fresh pizza baking in my oven. It’s Sunday night, but it’s never too early to start thinking about the next weekend. Don’t you agree?

stretchy, gooey, bubbly mozzarella cheese

 This is a great vegetarian dish to try out — all of you meat lovers will forget all about the pepperoni when you taste this medley hearty mushrooms, sweet onions, and peppery pesto. Top this off with some bubbling mozzarella cheese for one of the most elegant and sumptuous pizzas combinations ever — slightly smoky, a touch salty, with a balance between rich and light taste.
What’s your favorite pizza topping?
With love,
Erica

glorious, homemade goodness
 Whole Wheat New York Style Pizza Dough

 Ingredients

1 cup whole wheat flour
1 1/4 cup AP flour, plus more for dusting
1 tablespoon sugar
1/2 tablespoon kosher salt (about 1 tablespoon)
1 teaspoon instant yeast
1 1/2 tablespoons EVOO
1 cup water
  1. Combine flours, sugar, salt, and
    yeast in bowl of an electric mixer with dough hook attatchment. Mix until incorperated.
    Add olive oil and water. Run mixer until mixture forms ball
    that rides around the bowl.
  2. Transfer dough ball to lightly
    floured surface and knead once or twice by hand until smooth ball is
    formed. It should pass the windowpane test. Place dough in a covered quart-sized deli container or in a
    zipper-lock freezer bag. Place in refrigerator and allow to rise at
    least 1 day, and up to 5. Remove from refrigerator, shape into balls,
    and allow to rest at room temperature for at least 2 hours before
    baking.
    Adapted from Serious Eats

    Pesto Portobello Pizza

    Ingredients

    1 batch pizza dough
    1 tablespoon unsalted butter

    1 lb. cremini mushrooms
    1/2 of a red onion, thinly sliced
    1 cup pesto (homemade or store-bought)
    8 ounces fresh mozzarella, sliced into 1/4 inch pieces
    1/2 cup grated Parmesan cheese
    fresh basil to garnish
    1. Preheat oven to 500 degrees F
    2. While the oven is preheating, prepare the toppings. In a
      skillet, melt the butter over medium heat and add the sliced mushrooms
      and onions. Cook, stirring occasionally with a wooden spoon, until the mushrooms and
      onions are soft and browned, 10 to 15 minutes.
    3. Turn the dough out onto a lightly floured work surface. Divide the
      dough into two pieces. Flatten the dough ball into a disk using the palms of your hands. Roll out the dough until it is about ½-inch thick. Transfer dough to a
      parchment-lined baking sheet or pizza pan (whichever you are using).
    4. Spread the pesto over the pizza dough, just as you would pizza
      sauce, leaving a ½-inch border uncovered. Spread the mushroom and onion
      mixture evenly over the pesto, arrange mozzarella slices on pizza and sprinkle with Paremsan cheeses. Garnish with fresh basil leaves. Place your
      baking sheet or pizza pan into the oven.
    5.  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.

    Adapted from Brown Eyed Baker