1 tablespoon unsalted butter
1 lb. mushrooms, sliced (we used portobello)
¼ of a red (or green) onion, thinly sliced
1 cup pesto (homemade or store-bought)
8 ounces provolone cheese, shredded
½ cup grated Parmesan cheese
Preheat oven to 350 degrees. While the oven is preheating, prepare the mushrooms and onions. In a skillet, melt the butter over medium heat and add the sliced mushrooms and onions. Cook, stirring occasionally 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.
On a piece of parchment paper (if you are using a pizza peel), baking sheet or pizza pan, flatten the dough ball into a disk using the palms of your hands. Starting at the center of the disk and working outward, use your fingertips to press the dough until it is about ½-inch thick. Holding the center in place, stretch the dough outward. Rotate the dough a quarter turn and stretch again. Repeat until the dough reaches a diameter of 12 inches. Use your palm to press down and flatten the thick edge of the dough.
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 your baking sheet or pizza pan into the oven or slide your pizza from the parchment paper onto the pizza peel.
Bake until the crust edges brown and the cheese is golden brown in spots, 8 to 12 minutes. Remove from the oven, slice and serve.
Recipe adapted from Brown Eyed Baker.