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Wild and Wacky Mushroom and Pesto
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WILD AND WACKY MUSHROOM AND PESTO BOBOLI

A quick and flavorful vegetarian pizza made with Boboli crust, pesto, and sautéed mushrooms—perfect for weeknights, parties, or plant-forward meals.
Course Pizza Dough and Recipes
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Author N. J. Sorensen, RDN

Ingredients

  • 1 clove garlic — sliced
  • 1 tablespoon olive oil — divided
  • 1 pound mushroom — sliced
  • 4 ounces shiitake mushrooms — sliced
  • salt and pepper — to taste
  • 1 tablespoon basil fresh — coarsely chopped
  • ⅓ cup pesto sauce
  • 1 shell BOBOLI 12″

Instructions

  • Preheat oven to 450°F.
  • Sauté garlic in 1 tsp. oil until golden. Discard garlic.
  • Sauté mushrooms in remaining oil until tender. Salt and pepper to taste. Toss with basil.
  • Spread pesto over top of bread shell leaving a 1″ border; top with mushrooms.
  • Bake 8-10 minutes on baking sheet in lower 1/3 of oven.
  • Cool slightly and serve.