Crust:
1 package dry yeast (about 2 1/4 tsp.)
1 tsp. sugar
1/2 C. warm water (100 to 110)
1 1/2 C. all-purpose flour, divided
1/4 tsp. kosher salt
Cooking spray
2 tsp. yellow cornmeal

Pesto:
2 C. fresh cilantro leaves
1 T. coarsely chopped walnuts
1 T. grated Parmigiano-Reggiano cheese
1 1/2 tsp. extra-virgin olive oil
1 1/2 tsp. water
1/2 tsp. kosher salt

Pizza:
4 1/2 C. coarsely chopped portobello mushrooms (about 10 oz.)
1 T. balsamic vinegar
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
3/4 C. thinly sliced red onion
3/4 C. (3 oz.) shredded fontina cheese

To prepare crust, dissolve yeast and sugar in warm water in a large bowl, and let stand 5 minutes. Lightly spoon flour into dry measuring C., and level with a knife. Add 1 1/4 C. flour and 1/4 tsp. salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, 1 T. at a time, to prevent dough from sticking to hands (dough will feel tacky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, for 30 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch the dough down; cover and let rest 5 minutes. Roll dough into a 12-inch circle on a floured surface. Place dough on a 12-inch pizza pan or baking sheetsprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Cover and let rise 10 minutes or until puffy. Preheat oven to 450. To prepare pesto, place cilantro and next 5 ingredients (cilantro through 1/2 tsp. salt) in a food processor, and process until smooth, scraping sides of bowl occasionally. To prepare the pizza, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the mushrooms; cook 5 minutes or until moisture evaporates, stirring constantly. Add the vinegar, and cook until liquid evaporates. Sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Spoon the mushroom mixture onto pizza crust. Drop pesto by tsp.fuls onto pizza crust. Top with onion, and sprinkle with fontina. Bake at 450 for 15 minutes or until the crust is lightly browned. Let stand for 5 minutes.

Yield: 6 servings
Serving size: 1 wedge

Calories: 233
Fat: 7.7g
Fiber: 3.3g