Cilantro Pesto Pizza Topped with Portobello’s and Red Onion

Pesto:
2 cups fresh cilantro leaves
1 tablespoon coarsely chopped walnuts
1 tablespoon grated Parmesan
1 1/2 teaspoons extra-virgin olive oil
1 1/2 teaspoons water
1/2 teaspoon kosher salt

Pizza:
4 1/2 cups coarsely chopped Portobello mushrooms (about 10 ounces)
1 tablespoon balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup thinly sliced red onion
3/4 cup (3 ounces) shredded mozzarella cheese
Pizza dough (see below)


To prepare pesto, place cilantro and next 5 ingredients (cilantro through 1/2 teaspoon salt) in a food processor, and process until smooth, scraping sides of bowl occasionally. To prepare the topping for the pizza, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the mushrooms, and cook 5 minutes or until moisture evaporates, stirring constantly. Add the vinegar, and cook until its liquid evaporates. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Preheat oven to 450°. Place the pizza dough on a sprayed baking sheet. Spoon the mushroom mixture onto pizza dough. Drop pesto by teaspoonfuls onto the pizza dough. Top with onion, and sprinkle with mozzarella. Bake at 450° for 15 minutes or until the crust is lightly browned. Let stand for 5 minutes.

Pizza dough @
http://allblindtrust.blogspot.com/2005/11/bread-machine-dough-anything-style-10.html