Herb Recipes

Mushroom and Pesto Pizza

image :  Mushroom and Pesto Pizza


  • 1 tablespoon olive oil, plus 2 tablespoons extra
  • 3 cups thinly sliced onion
  • 6 garlic cloves, minced
  • 2 teaspoons balsamic vinegar
  • salt and freshly ground pepper
  • 12 sheets phyllo pastry, thawed
  • 3 tablespoons basil pesto (your own or store bought)
  • 2 cups thinly sliced mushrooms (about 5 1/2 oz/170g mushrooms)
  • 1/2 cup thinly sliced sun-dried tomatoes in oil, drained and sliced
  • 1 cup finely grated, fresh parmesan cheese


This pizza uses phyllo pastry as a base. It crisps perfectly, but because this pastry is so delicate don’t overload the base with ingredients.

Heat 1 tablespoon of the oil in a large frying pan over medium-high heat. Add the onion and cook, stirring occasionally, for about 10 minutes or until softened. Add the garlic and vinegar and stir for 1 minute or until fragrant. Stir in a pinch of salt and pepper; let cool.

Grease a large 10 x 15 inch (25 x 38cm) baking sheet. Preheat the oven to 375F (190C). Line the prepared baking sheet with 1 sheet of pastry. Brush the pastry lightly with some of the extra oil. Layer with another sheet of pastry and brush with a little more oil. Repeat with the remaining pastry and oil.

Spread the pesto over the base of the pastry. Scatter the onion mixture, mushrooms and tomatoes over the pesto and sprinkle with the cheese. Bake in the preheated oven, on the second bottom rack, for about 15 minutes or until the pastry is golden brown.

Cut into 12 pieces to serve.

Serve hot.

Serves 4 to 6.