- Pizza Crust, Gluten Free or Regular, thawed
- 2 tbsp butter
- White button mushrooms, cut into skulls
- 1 tbsp white wine vingar
- 1/2 cup Red Onion, thinly sliced
- 4-5 cloves Garlic
- 3-4 sprigs of fresh thyme
- 1/2 cup Pesto
- 1 cup parmesan – shaved
- Mixed fresh herbs, whatever you have on hand, roughly chopped
- Salt and pepper to taste
To make the mushroom skulls, slice mushrooms in half. Use a straw to bore two holes for the eyes. Next, use the pointy end of a skewer to scrape the nose and teeth on the stem. A paring knife works too, but we found the skewer was easier to manage (kid-friendlier, too)
Preheat oven to 400 degrees
Melt butter in a large skillet, add mushroom skulls and saute for about 5-8 minutes. Add shallots, garlic and sherry and continue to cook until all the liquid has cooked down, about 3-5 minutes more. Add thyme leaves, salt and pepper and set aside.
Brush the thawed pizza crust generously with pesto sauce and sprinkle with shaved parmesan. Layer on sautéed mushroom skull and shallot mixture.
Transfer pizza onto a pizza stone or place directly on the oven rack. Bake for 10-12 minutes or until the crust is crispy and browned to your liking.
Remove from the oven and allow pizza to cool for 5-10 minutes. Sprinkle with fresh herbs and serve.