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
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.