Ingredients:

Crust:
1  package dry yeast (about 2 ¼ teaspoons)

1  teaspoon sugar

½ cup warm water (100° to 110°)

1 ½  cups all-purpose flour, divided

¼  teaspoon kosher salt

Cooking spray

2  teaspoons yellow cornmeal

Pesto:
2  cups fresh cilantro leaves

1  tablespoon coarsely chopped walnuts

1  tablespoon grated Parmigiano-Reggiano cheese

1 ½  teaspoons extra-virgin olive oil

1 ½  teaspoons water

½  teaspoon  salt

Pizza:
4 ½  cups coarsely chopped portobello mushrooms (about 10 ounces)

1 tablespoon balsamic vinegar

¼  teaspoon  salt

¼  teaspoon freshly ground black pepper

¾  cup thinly sliced red onion

¾  cup (3 ounces) shredded fontina cheese

Instructions

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 cups, and level with a knife. Add 1 ¼ cups flour and ¼ teaspoon 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 tablespoon 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 sheet sprinkled 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 ½ teaspoon 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 teaspoon salt and 1/4 teaspoon pepper. Spoon the mushroom mixture onto pizza crust. Drop pesto by teaspoonfuls 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. Serves 6.