Four-Mushroom Pesto Pizza

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 4 servings celery and parsley salad 
• 0.3 cup porcini mushrooms dried
• 3  garlic cloves minced
• 12 ounce exotic mushroom blend fresh
• 1 tablespoon olive oil 
• 3 tablespoons pesto refrigerated
• 12 ounces pizza dough fresh refrigerated
• 0.1 teaspoon salt 
• 0.8 cup whole-milk mozzarella cheese shredded
• 0.7 cup water 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• microwave
• measuring cup
• pizza stone

Directions

1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500 (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.
3. Let stand 5 minutes.
4. 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.
5. Heat a large skillet over medium-high heat.
6. Add oil; swirl.
7. Add fresh mushrooms and garlic; saut 5 minutes. Stir in porcini, pepper, and salt.
8. Roll dough into a 12 x 8-inch rectangle on a floured surface. Carefully remove pizza stone from oven; arrange dough on pizza stone.
9. Spread pesto over dough, leaving a 1/2-inch border.
10. Sprinkle cheese over pesto; top with mushroom mixture.
11. Bake at 500 for 13 minutes or until crust is browned and crisp.
12. Cut into 8 pieces.