A delightful twist on the classic pesto pizza, featuring fresh ingredients and a burst of Mediterranean flavors.
Preheat your oven to 450°F and place the pizza stone inside to heat.
Preheating the pizza stone ensures a crispy crust.
If refrigerated, let the pizza dough come to room temperature.
Room temperature dough is easier to stretch without tearing.
Heat olive oil in a large pan over medium heat. Add the mushrooms and onions, sautéing until soft.
Cook the vegetables until they release their moisture for a better texture.
Add the sun-dried tomatoes to the pan and cook for an additional 2 minutes.
Stir frequently to prevent sticking.
Stretch the pizza dough onto a lightly floured surface and transfer it to the preheated pizza stone.
Use a rolling pin for an even thickness.
Spread the pesto sauce evenly over the dough.
Avoid overloading with sauce to prevent a soggy crust.
Top the pizza with the sautéed vegetables, shredded mozzarella, black olives, and crumbled goat cheese.
Distribute toppings evenly for consistent flavor.
Bake the pizza for 10-12 minutes or until the crust is golden and the cheese is bubbly.
Rotate the pizza halfway through baking for even cooking.
Remove the pizza from the oven, slice, and serve warm.
Let the pizza cool slightly before slicing to avoid cheese sliding off.
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