Four-Mushroom Pesto Pizza

• 12 ounces refrigerated fresh pizza dough
• Cooking spray
• 2/3 cup water
• 1/3 cup dried porcini mushrooms
• 1 tablespoon olive oil
• 3 (4-ounce) packages fresh exotic mushroom blend
• 3 garlic cloves, minced
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 3 tablespoons refrigerated pesto
• 3 ounces whole-milk mozzarella cheese, shredded (about 3/4 cup)

1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500u0b0 (keep pizza stone or baking sheet in oven as it preheats).
2. Place the dough in a medium microwave-safe bowl coated with cooking spray. Cover and microwave at -MEDIUM (50% power) 45 seconds. Let stand 5 minutes.
3. Combine 2/3 cup water and porcini in a 2-cup glass measuring cup. Microwave at HIGH 4 minutes or until tender; drain. Coarsely chop porcini.
4. Heat a large skillet over medium-high heat. Add oil; swirl. Add fresh mushrooms and garlic; saute 5 minutes. Stir in porcini, pepper, and salt.
5. Roll dough into a 12 x 8-inch rectangle on a floured surface. Carefully remove pizza stone from oven; arrange dough on pizza stone. Spread pesto over dough, leaving a 1/2-inch border. Sprinkle cheese over pesto; top with mushroom mixture. Bake at 500u0b0 for 13 minutes or until crust is browned and crisp. Cut into 8 pieces.

dough, cooking spray, water, porcini mushrooms, olive oil, mushroom blend, garlic, freshly ground black pepper, salt, pesto, mozzarella cheese

Taken from www.myrecipes.com/recipe/four-mushroom-pesto-pizza (may not work)