Sundried tomato and mushroom pizza

Sundried tomato and mushroom pizza

Yes I'm still afraid of working with flour and dough (really time to get over that...potential baking adventures coming this summer), but it's nothing that readymade dough can't fix. I picked up pizza crusts, pesto, and marinara sauce, and mushrooms to go with the only couple ingredients I had at home, a jar of sundried tomatoes and an entire refrigerator drawer of cheese. I had overestimated how quickly I would go through the cheese a few grocery trips ago, and now the race is on to use it up before it starts growing stuff. Gross, but such is the reality of having a disorganized fridge. Good news, no one got sick after eating the pizza, which either means the cheese is still good, or that we have tough tummies.


  • 3 tbsp pesto
  • 1-16oz package sliced baby bella mushrooms
  • 1/4 cup chopped cilantro
  • 6 pieces of 6" readymade pizza bread/crust  (You can use Indian naan as well)
  • 2 tbsp olive oil
  • 1 cup marinara sauce, any kind you want
  • Any kind of cheese - I used a shredded Mexican blend and parmesan
  • 8oz sundried tomatoes, chopped
  • Sriracha


Preheat the oven to 375F. Add pesto to a skillet and when it's warm, toss in the mushrooms. Cook for 5-8 minutes until mushrooms release their water, then add cilantro. Stir, season with salt and pepper, and turn off the heat. Prepare the pizza crusts by drizzling with olive oil. Scoop a little marinara sauce onto the crust and spread evenly. Next, add a layer of Mexican cheese followed by the mushroom cilantro mix and the sundried tomatoes. Add a thin layer of parmesan and drizzle with Sriracha sauce. Arrange the pizzas on a foil lined baking tray. Cook for 20-25 minutes until the crust is golden brown and the cheese is melted. This was way too good and had a very "made from scratch" taste (which is a good thing) even though I had help from premade ingredients.