Portobello Pizza

Ingredients

• 1 tablespoon balsamic vinegar 
• 2 tablespoons basil pesto 
• 0.3 cup basil fresh chopped
• 6 ounces mozzarella fresh
• 0.5 large onion sliced
• 2 tablespoons parmesan shredded
• 0.5 teaspoon pepper 
• 10 ounce pizza dough refrigerated
• 2 tablespoons yogurt plain
• 5  plum tomatoes chopped
• 2 large portabello mushrooms sliced
• 0.5 teaspoon salt 
• 2 tablespoons cornmeal yellow

Equipment

• frying pan
• oven
• baking pan

Directions

1. Saut first 4 ingredients in a large skillet coated with cooking spray over medium-high heat 5 minutes or until onion is tender.
2. Add balsamic vinegar; cook 2 minutes or until liquid is evaporated. Set aside.
3. Sprinkle cornmeal over baking pan; spread out pizza dough.
4. Bake on bottom oven rack at 425 for 5 minutes.
5. Stir together pesto and yogurt.
6. Spread over pizza crust, leaving a 1-inch border.
7. Sprinkle with mushroom mixture and fresh basil. Top with mozzarella cheese and tomatoes.
8. Sprinkle with Parmesan cheese.
9. Bake at 425 on bottom oven rack for 18 minutes or until edges are golden brown and cheese is melted.
10. *1 (8-ounce) package sliced button mushrooms may be substituted for the portobello mushroom caps.
11. **1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese may be substituted for fresh mozzarella.