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Source: America's Favorite Food Associations

Seared Balsamic Mushroom Pizza
What a great pizza!
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Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
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1/4 cup olive oil
1 pound (about 5 cups) white mushrooms, sliced, fresh
1/4 cup red onion, thinly sliced
2 tablespoons garlic, thinly sliced
2 tablespoons balsamic vinegar
1 tablespoon thyme leaves, chopped, fresh
1 teaspoon salt
1/4 teaspoon cracked black pepper
1/3 cup (from an 8 ounce container) pesto, prepared
1 cup (4 ounces) Fontina cheese, shredded, divided
1/3 cup (from a 7 ounce can) roasted red peppers




Preheat oven to 450 degrees. Spray a 12-inch pizza pan with vegetable cooking spray. Roll and stretch dough into pan forming a 1/4-inch rim around edge. Using a fork, pierce surface of dough. Bake until crust is golden, 10 to 12 minutes; set aside. Meanwhile, in a large skillet over medium-high heat, heat olive oil until it just begins to smoke. Add mushrooms, onion and garlic; cook, stirring occasionally, until mushrooms are golden, about 5 minutes. Add balsamic vinegar, thyme, salt and black pepper; cook and stir until liquid has nearly evaporated , 1 to 2 minutes; set aside. Spread pesto over reserved pizza crust; sprinkle with 1/2 cup of the cheese. Top with reserved mushroom mixture and roasted peppers; sprinkle with remaining 1/2 cup cheese. Bake until hot and cheese is melted, about 10 minutes. Cut in wedges; serve immediately




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