Portobello, Pesto, and Roasted Red Pepper Pizza

Ever since I first made this panini I couldn't stop thinking about how yummy it would be turned into a pizza! On my trusty half-wheat crust with pesto, meaty portobellos, roasted red peppers, and of course, cheese. I skipped the spinach (but you don't have to) and added some onion. And I used smoked provolone with a sprinkling of Parmesan as an added touch. As suspected, it turned out delicious.

INGREDIENTS
1 recipe pizza dough
1/2 recipe basil pesto
2 red bell peppers (or you could use jarred roasted red peppers)
1 Tbsp. extra virgin olive oil
2-3 large portobello mushrooms, stems and gills removed and sliced into wedges
1/2 red onion, thinly sliced
2 cloves garlic, minced
salt and freshly ground black pepper, to taste
2 cups smoked provolone, shredded
1/2 cup Parmigiano Reggiano, freshly grated
crushed red pepper flakes, for sprinkling
fresh basil, for garnish (optional)

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. Roast the red peppers directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. OR char under the broiler, turning once or twice, for 5 to 7 minutes total. Transfer to a deep bowl, cover with plastic wrap, and set aside to steam for 10 minutes. Remove from the bowl and allow to cool before peeling off the skin. Remove the stem and seeds and cut into long strips.

3. Preheat 1 Tbsp. olive oil in a large skillet over medium heat. Add the portobellos and onions. Saute until softened. Add the garlic and cook for several minutes more. Season to taste with salt and pepper. Set aside.

4. Preheat oven and pizza stone to 450 F.

5. Prepare the crust according to recipe directions. Brush with the prepared pesto. Top with the roasted red peppers and sauteed portobellos and onions. Sprinkle with provolone and Parmesan.

6. Bake in preheated oven for 10-12 minutes until the crust if puffed and golden brown and the cheese is bubbling. Remove from the oven and let cool several minutes before slicing. Serve with crushed red pepper flakes and fresh basil.

Makes 1 large pizza.

(Adapted from Food and Wine)