Brown Eyed Baker · by Michelle Lettrich★ 5.0 (1)
Portobello Pesto Pizza
NUTRITION · PER SERVING75M COOK
CAL 55%·PRO 87%
CARBS 104G38% OF CAL
7G FIBER93G OTHER4G TOTAL SUGAR
FAT 57G47% OF CAL
19G SAT38G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A homemade pizza with a from-scratch dough base, topped with sautéed mushrooms, red onion, pesto, and melted cheese. Rich and savory, this makes a satisfying dinner or lunch.
mainamericanpizza⚙️ food processor🍪 sheet pan🍳 skillet🔥 ovenvegetarian
View the full recipe on Brown Eyed Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ½ cup warm water (about 110 degrees)
- 1 envelope instant yeast (2¼ teaspoons )
- 1¼ cups water (at room temperature)
- 2 tablespoons olive oil
- 4 cups bread flour
- 1½ teaspoons salt
- 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
At a glance
PER SERVING · TIME 75M
CAL 55%·PRO 87%
CARBS 104G38% OF CAL
7G FIBER93G OTHER4G TOTAL SUGAR
FAT 57G47% OF CAL
19G SAT38G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 45m
- Sodium
- 2171mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 847mg
- Calcium
- 711mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 2171MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.