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Seared Balsamic Mushroom Pizza Recipe

* 1 pound pizza dough, thawed if frozen
* 1/4 cup olive oil
* 1 pound fresh white mushrooms, sliced
* 1/4 cup thinly sliced red onion
* 2 tablespoons thinly sliced garlic
* 2 tablespoons balsamic vinegar
* 1 tablespoon chopped fresh thyme leaves
* or
* 1 teasppon dried thyme leaves, crushed
* 1 teaspoon salt
* 1/4 teaspoon cracked blacked pepper
* 1/3 cup prepared pesto
* 1 cup shredded fontina cheese, divided
* 1/3 cup roasted red peppers

Preheat oven to 450 degrees F. Spray a 12-inch pizza pan with vegetable cooking spray. Roll or stretch dough into pan forming a 1/4-inch rim around edge. Using a fork, pierce surface of dough. Bake until crust is golden, 10 to 12 minutes; set aside. Meanwhile, in a large skillet over medium-high heat, heat olive oil until it just begins to smoke. Add mushrooms, onion and garlic; cook, stirring occasionally, until mushrooms are golden, about 5 minutes. Add balsamic vinegar, thyme, salt and black pepper; cook and stir until liquid has nearly evaporated, 1 to 2 minutes; set aside. Spread pesto over reserved pizza crust; sprinkle with 1/2 cup of the cheese. Top with reserved mushrooms mixture and roasted peppers; sprinkle with remaining 1/2 cup cheese. Bake until hot and cheese is melted, about 10 minutes. Cut in wedges; serve immediately.

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