Four Mushroom Pesto Pizza

• 12 ounces pizza dough chilled fresh
• cooking spray
• 2/3 cup water
• 1/3 cup dried porcini mushrooms
• 1 tablespoon EVOO
• 12 ounces mushroom fresh exotic, blend
• 3 garlic cloves minced
• 1/4 teaspoon ground black pepper freshly
• 1/8 teaspoon salt
• 3 tablespoons pesto chilled
• 3 ounces mozzarella whole-milk, shredded, 3/4 cup

1. Place a pizza stone in oven. Preheat to 500F
2. Place dough in a medium microwave safe bowl coated with cooking spray. Cover and nuke on medium for 45 seconds. Let stand 5 minutes.
3. Combine 2/3 cup water and porcinis in a 2-cup glass measuring cup. Microwave on high for 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 12x8" rectangle on a floured surface. Carefully remove pizza stone from oven; arrange dough on stone. Spread pesto over dough, leaving a 1/2" border. Sprinkle cheese over pesto; top with mushroom mixture. Bake at 500F for 13 minutes or until crust is browned and crisp.

cooking spray, water, porcini mushrooms, evoo, mushroom, garlic, ground black pepper, salt, pesto, mozzarella

Taken from www.yummly.com/recipe/Four-Mushroom-Pesto-Pizza-982631 (may not work)