This pizza is the kind I reach for on a weeknight when I want something a little elevated but still straightforward. The crust is built from a reliable bread-flour dough that crisps beautifully at high heat. Bright pesto replaces a traditional tomato base and pairs perfectly with sautéed mushrooms and melty provolone. It’s honest, flavorful, and forgiving.
I like this recipe because it balances technique with accessibility. You proof the yeast, mix the dough in a food processor (or by hand if you prefer), let it rise, and then focus on the toppings while the oven comes to temperature. The most time-consuming parts—rising and preheating—are hands-off, which makes the actual assembly pleasantly quick.
Make one pie tonight and save the second dough ball for later. The leftover dough freezes or chills beautifully, and the assembled pizza reheats well. I’ll walk you through the exact ingredients, the step-by-step method, and practical tips so you finish with a golden-edged pizza and a perfectly blistered cheese top.
Gather These Ingredients
Ingredients
- ½ cup (125 ml) warm water, about 110°F — used to proof the yeast; warmth wakes the yeast without killing it.
- 1 envelope instant yeast (2¼ teaspoons) — leavens the dough; instant yeast works well straight into warm water here.
- 1¼ cups (312.5 ml) water, at room temperature — added after the yeast proof to build dough hydration.
- 2 tablespoons olive oil — tenderizes the dough and adds flavor.
- 4 cups (500 g) bread flour — gives structure and a good chew in the crust.
- 1½ teaspoons (1.5 teaspoons) salt — balances flavor and strengthens dough gluten.
- 1 tablespoon unsalted butter — for sautéing the mushrooms and onions; provides a mellow richness.
- 1 lb. (453.59 g) cremini mushrooms, sliced — main savory topping; they brown well and hold flavor when cooked down.
- ¼ (0.25) of a red onion, thinly sliced — adds sweet onion notes that caramelize with the mushrooms.
- 1 cup (248 g) pesto, homemade or store-bought — the concentrated herb and oil base that replaces tomato sauce.
- 8 ounces (226.8 g) provolone cheese, shredded — melts smoothly and adds a mild, tangy creaminess.
- ½ cup (50 g) grated Parmesan cheese — sprinkled on top for nutty, salty finish and browning.
Make Portobello Pesto Pizza: A Simple Method
- Proof the yeast: Pour the ½ cup (125 ml) warm water (about 110°F) into a 2-cup liquid measuring cup. Sprinkle the 1 envelope instant yeast (2¼ teaspoons) over the water and let sit about 5 minutes, until the yeast dissolves and becomes foamy. Stir in the 1¼ cups (312.5 ml) room-temperature water and 2 tablespoons olive oil.
- Mix the dough in a food processor: Put the 4 cups (500 g) bread flour and 1½ teaspoons salt into a large food processor and pulse a few times to combine. With the motor running, pour the liquid mixture through the feed tube, holding back a few tablespoons of the liquid. Continue pulsing until the dough forms a ball; if it does not form a ball, add the reserved liquid a little at a time and continue pulsing. Once a ball forms, process about 30 seconds longer until the dough is smooth and elastic. (If you do not have a food processor, combine the ingredients in a bowl and knead by hand or use a stand mixer until smooth and elastic.)
- Shape and first rise: Turn the dough out onto a lightly floured work surface and knead by hand a few strokes to make a smooth, round ball. Lightly oil a deep bowl, place the dough in the bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 to 2 hours. After rising, press the dough to deflate it.
- Preheat the oven and pizza stone: Place a pizza stone on a rack in the lower third of the oven if using, and heat the oven to 500°F. Let the oven (and stone, if using) preheat for at least 30 minutes.
- Cook the mushrooms and onions: While the oven preheats, melt 1 tablespoon unsalted butter in a skillet over medium heat. Add 1 lb (453.59 g) sliced cremini mushrooms and ¼ of a red onion, thinly sliced. Cook, stirring occasionally, until the mushrooms release their liquid and both the mushrooms and onions are soft and browned, about 10 to 15 minutes. Remove from heat and set aside.
- Divide and rest the dough: Turn the dough out onto a lightly floured surface and divide it into two equal pieces. Form each piece into a smooth round ball. Cover the balls with a damp cloth and let them relax for 10 to 30 minutes. (You will use one ball for this pizza; wrap the other ball in plastic and refrigerate or freeze for another day if desired.)
- Shape the pizza: Take one dough ball and flatten it into a disk with the palms of your hands. Starting at the center and working outward, use your fingertips to press and stretch the dough until it is about ½ inch thick in the center, rotating and stretching until the dough reaches about a 12-inch diameter with a slightly thicker edge. Transfer the shaped dough to a pizza peel, a parchment-lined baking sheet, or a pizza pan.
- Top the pizza: Spread the 1 cup (248 g) pesto evenly over the dough, leaving a ½-inch border uncovered. Evenly distribute the cooked mushroom and onion mixture over the pesto. Top with the 8 ounces (226.8 g) shredded provolone cheese and sprinkle the ½ cup (50 g) grated Parmesan cheese on top.
- Bake: Slide the pizza onto the preheated stone or place the baking sheet/pizza pan in the oven. Bake 8 to 12 minutes, until the crust edges are browned and the cheese is golden brown in spots.
- Finish and serve: Remove the pizza from the oven, let it rest 1 to 2 minutes, slice, and serve hot. Be careful—it will be very hot.
Why This Recipe Is Reliable
This formula is dependable because it separates hands-off time from active work. Proofing the yeast and letting the dough rise are predictable steps—given warm conditions the dough doubles in about 1 to 2 hours. Using bread flour gives the crust a sturdy chew and a crisp exterior when baked at 500°F, and preheating a stone for at least 30 minutes ensures a hot contact surface for a better crust.
The topping sequence is equally simple: cook the mushrooms to release moisture and concentrate flavor before adding them to the pizza. That prevents sogginess and improves browning. Using pesto as the sauce keeps the pizza vibrant, while provolone provides even melt and Parmesan adds the finishing bite.
If You’re Out Of…
If you don’t have a pizza stone, a heavy baking sheet preheated in the oven will work; place it upside down and slide the pizza onto the hot surface. No food processor? Mix and knead by hand or use a stand mixer fitted with a dough hook—either produces a good dough. Out of cremini mushrooms? Substitute white button mushrooms or a mix of wild mushrooms, keeping the same weight. No provolone? Mild mozzarella or fontina will melt similarly, though it will change the flavor profile slightly.
Tools & Equipment Needed
- Large food processor (or stand mixer or mixing bowl for hand kneading)
- 2-cup liquid measuring cup
- Large work surface for kneading and shaping
- Large skillet for cooking mushrooms and onions
- Pizza stone or heavy baking sheet
- Pizza peel or parchment-lined baking sheet/pizza pan for transfer
- Sharp knife or pizza cutter for serving
Easy-to-Miss Gotchas
Temperature matters: water that’s noticeably warmer than 110°F can kill yeast; much cooler and it won’t activate well. If your kitchen is cold, give the dough more time to double. Don’t skip cooking the mushrooms: raw, they release water on the pizza and will make the crust soggy.
Also watch the oven timing. Ovens vary, and a 500°F oven can finish a pizza quickly. Start checking at 8 minutes. If you see the edge browning fast but the center is still pale, rotate the pizza or move it up a rack for the last minute or two.
How to Make It Lighter
If you prefer a lighter pizza, reduce the cheese slightly—use 6 ounces (about 170 g) provolone instead of 8 ounces—and sprinkle the Parmesan sparingly. You can also swap half the bread flour for all-purpose flour to create a softer, less chewy crust. For a lower-fat option, sauté the mushrooms in 1 teaspoon olive oil instead of butter; they’ll still brown but with less richness.
Recipe Notes & Chef’s Commentary
I use pesto generously because its oil and herbs carry a lot of flavor—one cup (248 g) is enough for a pronounced base without overpowering the mushrooms. If your pesto is particularly oily, blot the dough edge with a paper towel before baking to prevent spillover. The combination of provolone and Parmesan keeps things balanced: provolone melts and gives stretch, while Parmesan delivers concentrated umami and a beautiful brown crust.
Save the second dough ball. Wrapped tightly in plastic, it will keep in the refrigerator for up to 48 hours or in the freezer for up to 3 months. Thaw it in the fridge overnight or defrost at room temperature for an hour before using. This dough scales well—double it for a party, or halve it for a single 12-inch pizza.
Keep It Fresh: Storage Guide
Leftover pizza keeps refrigerated in an airtight container for 2 to 3 days. Reheat with a quick turn in a 400°F oven or on a hot skillet for 5–7 minutes to revive the crust—microwaving will soften the crust and make it less pleasant. If you want to freeze slices, wrap them tightly in foil and place in a freezer-safe bag for up to 2 months. Reheat from frozen in a 375°F oven until warmed through, about 15–20 minutes depending on thickness.
Reader Questions
Q: Can I use store-bought dough? A: Yes. If you use store-bought dough, follow the package instructions for bringing it to room temperature before shaping. Proceed with the toppings and baking times in this recipe, adjusting baking time as needed for crust thickness.
Q: Can I make this dairy-free? A: Substitute a plant-based shredded cheese for the provolone and use a dairy-free Parmesan alternative or nutritional yeast for the topping. The sautéed mushrooms and pesto (check labels for dairy) will still provide plenty of flavor.
Q: Can I use other mushrooms? A: Absolutely. Portobello or cremini are ideal for their meaty texture, but shiitake or mixed wild mushrooms work beautifully if you have them on hand. Keep the total weight to about 1 lb (453.59 g).
Next Steps
If you enjoyed this recipe, try swapping the pesto for a sun-dried tomato paste and adding thinly sliced roasted red peppers. Or top the second dough ball with fig jam, prosciutto, and arugula after baking for a sweet-salty contrast. Keep experimenting with cheeses and herbs—this dough is a great blank canvas.
Make the dough tonight and mark the second ball for another meal. You’ll appreciate having a ready-to-roll pizza base when the craving hits. Happy baking—crisp crust and melty cheese are only a few steps away.
Portobello Pesto Pizza
Ingredients
Ingredients
- 1/2 cup 125 mlwarm water, about 110 degrees
- 1 envelope instant yeast 2 1/4 teaspoons
- 1 1/4 cups 312.5 mlwater, at room temperature
- 2 tablespoonsolive oil
- 4 cups 500 gbread flour
- 1 1/2 teaspoons 1.5 teaspoonssalt
- 1 tablespoonunsalted butter
- 1 lb. 453.59 gcremini mushrooms, sliced
- 1/4 0.25of a red onion, thinly sliced
- 1 cup 248 gpesto, homemade or store-bought
- 8 ounces 226.8 gprovolone cheese, shredded
- 1/2 cup 50 ggrated Parmesan cheese
Instructions
Instructions
- Proof the yeast: Pour the ½ cup (125 ml) warm water (about 110°F) into a 2-cup liquid measuring cup. Sprinkle the 1 envelope instant yeast (2¼ teaspoons) over the water and let sit about 5 minutes, until the yeast dissolves and becomes foamy. Stir in the 1¼ cups (312.5 ml) room-temperature water and 2 tablespoons olive oil.
- Mix the dough in a food processor: Put the 4 cups (500 g) bread flour and 1½ teaspoons salt into a large food processor and pulse a few times to combine. With the motor running, pour the liquid mixture through the feed tube, holding back a few tablespoons of the liquid. Continue pulsing until the dough forms a ball; if it does not form a ball, add the reserved liquid a little at a time and continue pulsing. Once a ball forms, process about 30 seconds longer until the dough is smooth and elastic. (If you do not have a food processor, combine the ingredients in a bowl and knead by hand or use a stand mixer until smooth and elastic.)
- Shape and first rise: Turn the dough out onto a lightly floured work surface and knead by hand a few strokes to make a smooth, round ball. Lightly oil a deep bowl, place the dough in the bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 to 2 hours. After rising, press the dough to deflate it.
- Preheat the oven and pizza stone: Place a pizza stone on a rack in the lower third of the oven if using, and heat the oven to 500°F. Let the oven (and stone, if using) preheat for at least 30 minutes.
- Cook the mushrooms and onions: While the oven preheats, melt 1 tablespoon unsalted butter in a skillet over medium heat. Add 1 lb (453.59 g) sliced cremini mushrooms and ¼ of a red onion, thinly sliced. Cook, stirring occasionally, until the mushrooms release their liquid and both the mushrooms and onions are soft and browned, about 10 to 15 minutes. Remove from heat and set aside.
- Divide and rest the dough: Turn the dough out onto a lightly floured surface and divide it into two equal pieces. Form each piece into a smooth round ball. Cover the balls with a damp cloth and let them relax for 10 to 30 minutes. (You will use one ball for this pizza; wrap the other ball in plastic and refrigerate or freeze for another day if desired.)
- Shape the pizza: Take one dough ball and flatten it into a disk with the palms of your hands. Starting at the center and working outward, use your fingertips to press and stretch the dough until it is about ½ inch thick in the center, rotating and stretching until the dough reaches about a 12-inch diameter with a slightly thicker edge. Transfer the shaped dough to a pizza peel, a parchment-lined baking sheet, or a pizza pan.
- Top the pizza: Spread the 1 cup (248 g) pesto evenly over the dough, leaving a ½-inch border uncovered. Evenly distribute the cooked mushroom and onion mixture over the pesto. Top with the 8 ounces (226.8 g) shredded provolone cheese and sprinkle the ½ cup (50 g) grated Parmesan cheese on top.
- Bake: Slide the pizza onto the preheated stone or place the baking sheet/pizza pan in the oven. Bake 8 to 12 minutes, until the crust edges are browned and the cheese is golden brown in spots.
- Finish and serve: Remove the pizza from the oven, let it rest 1 to 2 minutes, slice, and serve hot. Be careful—it will be very hot.
Equipment
- 2-cup liquid measuring cup
- Food Processor
- Large Bowl
- Plastic Wrap
- pizza stone (optional)
- Skillet
- pizza peel or parchment-lined baking sheet or pizza pan
- Oven
