Homemade Portobello Mushroom Pizza

Homemade Pizza... Yes, PLEASE!  :)  Homemade pizza... with big ol' chunks of portobello and tomatoes? Even better!!!  (Unless you're a mushroom hater like my seester, Dingy Dongy, and then you can just stuff it.  Muahahaha!) 

I guess it's Italian month here on MandiCrocker.  Who knew!?  I've already finished Eat, Pray, Love so I should have graduated out of Italy already.  But let's face it, folks.  HG MC (Homegirl MandiCrocker- I know I'm a dork) is all about pleasure.  You've seen my baked goods, it's calorie central!  Also, the Smith sisters loooove a good pie. 

So let me take you down this road we call pizza. 

Mmmm...

It started with a recipe for pizza dough and a dream...  And hey, listen!  I was scared of pizza dough.  Don't be scared of pizza dough.  Pizza dough is actually pretty easy! You mix stuff and then let it set.  Kind of like those little packets of sea monkeys you'd get as a kid.  Mix with water and four weeks later... you've got PIZZA DOUGH!  :)

INGREDIENTS FOR DOUGH

(ingredients for life)  ;)

1 envelope active dry yeast

1 cup warm water, 110° F

1 1/2 teaspoons sugar

2 1/4 tp 2 1/2 cups all-purpose flour

2 tablespoons olive oil

1 teaspoon salt

2 T. cornmeal

INGREDIENTS FOR PIZZA

2 large portobello mushroom caps, sliced

1/2 large onion, sliced

1/2 teaspoon salt

1/2 teaspoon pepper

Vegetable cooking spray

1 tablespoon balsamic vinegar

2 tablespoons basil pesto

2 tablespoons plain nonfat yogurt

1/4 cup chopped fresh basil

6 ounces of fresh grated mozarella cheese

5 plum tomatoes, chopped

2 tablespoons shredded Parmesan cheese

• Put warm water in a cup and sprinkle yeast over water.  Let stand for about 10 minutes, or until it begins to bubble slightly.  Stir in sugar.  
• Combine 2 1/4 cups flour and salt in a large bowl.   Pour in oil and yeast mixture and stir until a stiff dough is formed.
• Turn dough out onto a floured surface; knead about 5 minutes, or until smooth and elastic. Add extra flour as needed to keep from sticking to hands and board.
• Place in a large bowl greased with shortening or butter; turn dough over to coat the dough well. Cover with towel and let rise in a warm place for about 30 minutes. Dough should double in bulk.
• Punch down the dough and shape to fit a lightly greased pizza pan which as been sprinkled lightly with cornmeal. Spread out dough, keeping it slightly thick around the edges.
• Preheat your oven to 425. 
• Sauté mushroom, onion, salt and pepper in a large skillet coated with cooking spray over medium-high heat (about 5 minutes or until onion is tender).
• Add balsamic vinegar; cook 2 minutes or until liquid is evaporated. Set aside.
• Sprinkle cornmeal over baking pan; spread out pizza dough. Bake on bottom oven rack at 425° for 5 minutes.
• Stir together pesto and yogurt. Spread over pizza crust, leaving a 1-inch border. Sprinkle with mushroom mixture and fresh basil. Top with mozzarella cheese and tomatoes. Sprinkle with Parmesan cheese.
• Bake for 15 to 20 minutes on the very bottom rack of your oven.

 And finally... can you guess this movie:

 "It'ly!?  My wife's in It'ly!?"

One of my all-time FAVES.  :) 

Okay, I'll give you one more clue:

"Doooo yoooou loooove hiiiim?"

Okay, that's it!  Happy pie eating!!!

Mozzarella and Portobello

(what I'm naming my 'food baby' twins),

MandiCrocker