Recipe Card #5: Pesto, Mozzarella & Portobello Mushroom Pizza
Switching up our bases with pesto with a twist! Another spin on the pizza classics. We experimented with a delicious homemade basil walnut pesto base, topped with creamy mozzarella and portobello mushrooms. We opted for a walnut pesto because pine nuts aren’t exactly easy to find or easy on the wallet! It was delicious and has made the list in our top favourites.
Perfect for: When you don’t want a tomato base.
To make 2 Pesto, Mozzarella & Portobello Mushroom pizzas:
2 fresh mozzarella balls (~250g)
1-2 sliced portobello mushrooms
Handful of spinach
Flour for sprinkling on work and transfer surface
Mama Mei’s Pizza Dough
Basil walnut pesto:
Large handful of basil leaves (roughly equivalent to one packet)
50g grated parmesan
1/2 teaspoon of salt
5 tablespoons of olive oil
Handful of toasted walnuts
2 garlic cloves
Blender or food processor
Basil walnut pesto:
If you’re looking for a quick and easy option, there is no shame in buying a jar of your pesto. If you rather make your own, see the recipe below for our basil walnut pesto but you can make any version of pesto your heart desires! You will need a food processor or blender. We used our handy Nutribullet.
- Toast your walnuts in a pan for 5-10 minutes on medium heat, constantly stirring. This will bring out the flavours and oils in the nuts.
- Gather all ingredients and pop into your blender or food processor.
- Pulse to blend to a smooth consistency.
- Taste and adjust salt to your taste.
- Done! You can store it your pesto in the fridge for a week.
- Heat your oven to a minimum temperature of 250°C with a baking tray inside for 30 minutes prior to cooking. A pre-heated baking tray will mimic the bottom of a pizza oven and help get a crisp bottom.
Tip: To get the best crust, the hotter your oven, the better! In our Test Kitchen we typically get to 270°C.
- Thinly slice the portobello mushrooms.
- Flour your work surface and cut aside a piece of parchment paper.
- Gently stretch your pizza dough to your desired size. Check out our instructions and video on the How-To section of our website for details on how to stretch our dough.
- Place your stretched dough onto your parchment paper.
- Using the back of a spoon, generously spread your pesto onto the pizza base.
- Scatter your mozzarella, sliced mushrooms and spinach leaves on top of the pesto.
- Place your pizza on your pre-heated baking tray. Cook your pizza for 5-7 minutes, depending on your preference and oven.
- Remove your pizza from your oven and place onto a chopping board. Tongs can help with this as your pizza will be piping hot!
- Serve hot. Buon appetito!
Entertain your family & friends
Some interesting facts on pesto
Pesto originates from the Italian state of Genoa and is sometimes referred to as pesto alla Genovese. Pesto is a generic term for anything that is made from pounding, traditionally with a pestle and mortar. This is why there are several types of “pesto”. When venturing through Western Sicily, we discovered a whole different type of pesto from the province of Trapani, pesto alla trapanese. It was red in colour and made from almonds, garlic, basil, grated pecorino, tomatoes, salt and olive oil. Excellent with pasta and probably just as delicious as a pizza base!
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