Football season is upon us once again!! One of my very favorite times of the year, there are few things I find more comforting than posting up on the couch to watch my favorite players in pads tossing that pigskin. Several components are required for the optimal football viewing experience, including friends, good beers, and of course, lots of delicious food. Thus, every Thursday for the rest of the season I will be posting a new gameday recipe in anticipation of the exciting weekend of football ahead!
I may be partially biased because of my own personal passion for it, but I think most people would agree pizza and football are the perfect match. Anything you can eat with your hands ensures maximum viewing time, and pizza is less messy than most finger foods (as long as it has a good, sturdy crust). Plus, load it up with veggies (or even fruits) and you’ve got all the major food groups in one neat three-sided package!
My Gameday Pesto Portabello Pizza is less of a traditional style pizza (no tomato sauce, gasp!), but it is loaded with some awesome and complex flavors. When paired with a nice Belgian Strong Ale from Three Floyds Brewing Co., one of my favorite brews from a popular midwest pub, this pie sure didn’t last long 🙂
Pesto Portabello Pizza
Adapted from Brown-Eyed Baker
- basic pizza dough
- 1 tablespoon unsalted butter
- 1 lb. cremini mushrooms, sliced
- ¼ of a red onion, thinly sliced
- 1 cup pesto (homemade or store-bought)
- 8 ounces provolone cheese, shredded
- ½ cup grated Parmesan cheese
Heat oven to 500 degrees for at least 30 minutes.
Turn out prepared pizza dough onto lightly floured baking sheet or pizza pan and mold into desired shape. Let rest for 10 minutes. While the dough is resting, prepare the mushrooms and onions. In a skillet, melt the butter over medium heat and add the sliced mushrooms and onions. Cook, stirring occasionally with a wooden spoon, until the mushrooms have released all of their liquid and both the mushrooms and onions are soft and browned, 10 to 15 minutes. Set aside.
Spread the pesto over the pizza dough, just as you would pizza sauce, leaving a ½-inch border uncovered. Spread the mushroom and onion mixture evenly over the pesto, and then top with the provolone and Parmesan cheeses.
Place baking sheet or pizza pan into the oven and bake until the crust edges brown and the cheese is golden brown in spots, 8 to 12 minutes. Remove from the oven, slice (carefully!) and serve.