1/2 large onion, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
Vegetable cooking spray
1 tablespoon balsamic vinegar
2 tablespoons yellow cornmeal
1 (10-ounce) refrigerated pizza crust dough
2 tablespoons basil pesto
2 tablespoons plain nonfat yogurt
1/4 cup chopped fresh basil
6 fresh mozzarella cheese slices (6 ounces)
5 plum tomatoes, chopped 2 tablespoons shredded Parmesan cheese
Sauté first 4 ingredients in a large skillet coated with cooking spray over medium-high heat 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 at 425° on bottom oven rack for 18 minutes or until edges are golden brown and cheese is melted.
The minor problem we had with this recipe was when it was done baking, there was a LOT of liquid pooled on top of the pizza. So much so, that I actually used paper towel to soak some of it up. I think it came from the tomatoes. I used plum tomatoes and next time, I will try to remove a lot of the seeds and juicy part. Other than that.... FANTASTIC! I REALLY liked using the cornmeal on the bottom of the pizza; it reminds me of the pizza from our favorite pizza place (that just so happened to go under, boo).
Pizza (and movie) Night #5 -- ... Super Success!Movie: Jungle Book
I would LOVE to hear your favorite pizza recipes!
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