Gourmet Pesto Pizza

• 20 ounces whole wheat pizza dough (store-bought or home-made)
• 1 tablespoon olive oil
• 8 ounces sliced mushrooms
• 1 small onion, coarsely chopped
• 1/8 cup sun-dried tomato packed in oil, drained
• 2 ounces herbed goat cheese
• 2 cups shredded part-skim mozzarella cheese (or your favorite pizza cheese)
• 2 ounces sliced black olives
• 3 -4 ounces pesto sauce (store-bought or home-made)

1. If the pizza dough has been refrigerated, take it out and let it warm up a bit.
2. Meanwhile, heat the olive oil in a large pan and then add the mushrooms and chopped onions. Saute until soft. Add the sun-dried tomatoes and cook for another minute or two. If there is liquid remaining in the pain, drain it.
3. Stretch out the pizza dough onto a lightly oiled pizza pan, or a pizza stone.
4. spread the pesto sauce onto the dough -- it's best of the pesto is a little less oily than usual: if I buy store-bought I let it separate a bit in the container and then avoid the oil rather than mixing it back inches.
5. Top with the sauteed vegetables, then the shredded cheese.
6. Add the black olives and small (1/2 inch cubes) chunks of the goat cheese.
7. Bake according to the instructions on the dough or dough recipe (generally 450 degrees for about 10-12 minutes).
8. Slice and enjoy!

whole wheat pizza, olive oil, mushrooms, onion, tomato, goat cheese, mozzarella cheese, black olives, pesto sauce

Taken from www.food.com/recipe/gourmet-pesto-pizza-306740 (may not work)