Four Mushroom Pesto Pizza

     This recipe came from the April 2013 Cooking Light Magazine.  I am reading magazines less and less.  I have let many of my subscriptions lapse and the few magazines I do get in the mail often lay unread for weeks or even months.  Pinterest has really changed the way I cook and find recipes.  Arnauld actually leafed through this magazine before I got my hands on it this month, so he chose this pizza dish for dinner over the weekend.  It was a lot easier than anticipated and very tasty.

Four Mushroom Pesto Pizza

Ingredients
12 oz refrigerated pizza dough
cooking spray
2/3 cup water
1/3 cup dried porcini mushrooms
1 tbsp olive oil
2-3 (4 oz) packaged fresh exotic mushroom blend (We used two packages and it was plenty-if you are a real big mushroom lover and like them piled high...go for 3 packs!)
3 garlic cloves, minced
salt and pepper
3 tbsp pesto
3/4 cup shredded mozzarella cheese

Method
Preheat oven, with baking sheet or pizza stone in the oven, to 500 degrees.
1. Place the pizza dough in a microwave safe bowl.  Spray with cooking spray then cover and microwave on medium for 45 seconds.  Set aside for 5 minutes.
2. Combine the water and porcini mushrooms in a glass bowl.  Microwave on high for 4 minutes, drain, and then chop.
3. Heat a large skillet over medium-high heat.  Add the oil then add the mushrooms and garlic.  Saute for about 5 minutes.  Stir in the porcini and a pinch of salt and pepper.
4. Roll the dough, on a floured surface, into a 12x8 rectangle.  Transfer to the baking sheet or pizza stone that was heated in the oven (be careful!).
5. Spread the pesto over the dough, leaving a border for the crust.  Then sprinkle the cheese over the pesto.  Finally, spoon the mushrooms over the cheese.
6. Bake at 500 for 13 minutes or until the crust has browned and is crispy.
7. Cut and serve.