Pesto Pizza with Maitake Mushrooms & Goat Cheese

This pizza is absolutely delicious and can be on the table in under 30 minutes. The key is to leave the store bought pizza dough out on your counter at room temp for a good 2 hours before you start prepping the pizza (if you have frozen dough, put that in the fridge the night before you want to make this so it can defrost all the way. Then remove from the fridge at least 2 hours before you want to cook it).

All you need is a sheet pan for this recipe - no fancy pizza stone or peel. Preheating your oven well ahead of time will also help ensure it’s really hot and will give you a crispier bottom. Most stores sell gluten free pizza dough - this recipe will work well with that kind of dough too.

If you make your own pesto for this pizza (like I do in the recipe) you'll need a food processor or a strong blender. Otherwise you can of course buy pre-made pesto at any grocery store! This pizza is vegetarian and gluten-free optional. Serves 2-4 depending on how hungry you are!