THIS PIZZA IS TOPPED with an intensely flavored paste of roasted mushrooms and walnuts, plus fresh tomatoes and mozzarella, resulting in a wonderful contrast of fresh and roasted flavors.

SERVES 6

INGREDIENTS

• 1 recipe Basic Pizza Dough
• 1 pound mushrooms, trimmed and halved
• ¼ cup extra virgin olive oil
• Salt and freshly ground black pepper
• ½ cup walnut pieces
• 4 garlic cloves, peeled but left whole
• 1 cup fresh basil leaves
• ½ cup freshly grated Parmesan cheese
• 2 large ripe tomatoes, thinly sliced
• 1 pound fresh mozzarella cheese, thinly sliced

INSTRUCTIONS

1. Prepare the pizza dough and set aside in a warm, draft-free place to rise for about 1 hour, until doubled in bulk.
2. Preheat the oven to 425°F. Lightly oil a large shallow roasting or half sheet pan.
3. In a large bowl, toss the mushrooms with the oil and salt and pepper to taste. Arrange in a single layer in the pan.
4. Roast for about 15 minutes, until the mushrooms are well browned and juicy, stirring once or twice. Add the walnuts and roast for about another 7 minutes, until the mushrooms are browned and juicy and the walnuts are fragrant and beginning to color. Remove from the oven and increase the temperature to 500°F. Let the mushrooms cool briefly.
5. Combine the mushroom and walnut mixture, garlic, basil, and Parmesan in a food processor and pulse until finely chopped and blended. Do not puree; there should still be some texture to the pesto. Season to taste with salt and plenty of pepper.
6. Divide the dough into two balls. Lightly oil two 10-or 12-inch round pizza pans or two 12 × 15-inch baking sheets. Assemble and bake the pizzas one at a time.
7. Stretch one ball of dough to fit one pan. Spread half the mushroom pesto over the dough. Arrange half the tomatoes on the pesto and top with half the mozzarella.
8. Bake on the bottom rack for 10 to 12 minutes, until the crust is golden.
9. Meanwhile, assemble the second pizza. Bake when the first pizza is done.
10. Serve both pizzas warm.