This recipe was inspired by a pizza I enjoyed recently at a gourmet bistro. My own version is every bit as delicious as the restaurant's pizza.
1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
1/4 cup prepared basil pesto
1 cup shredded mozzarella, divided
1 tablespoon extra virgin olive oil
8 ounces brown (crimini) mushrooms, sliced
3 Roma (plum) tomatoes, thinly sliced
3-4 ounces goat cheese, crumbled
Salt and freshly ground pepper to taste
Preheat oven to 425 degrees Fahrenheit.
Prepare the pizza crust and press into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.
Spread the pesto evenly over the pizza crust. Sprinkle with 1/2 cup of the shredded mozzarella.
In a medium skillet, heat the olive oil over medium heat. Add the mushrooms, along with salt and pepper to taste. Saute for 4-6 minutes, until the mushrooms are cooked through and most of the liquid from the mushrooms has evaporated. Set aside.
Arrange the Roma tomato slices on the pizza in a single layer, and then top with the sauteed mushrooms and the goat cheese.
Top the pizza with the remaining 1/2 cup of mozzarella.
Bake for 12-18 minutes, until golden.
Remove from oven and let sit for 5 minutes before slicing.
-- 3-4 servings