Pesto Mushroom Pizza

      In no time flat you can enjoy this hot and bubbling, presto Pesto Mushroom Pizza from Buitoni.  Unless you use a 14 inch dutch oven, you may have to shave a little off of the 12 inch crust for it to fit completely in your smaller oven.  In my 12 inch dutch oven it baked for 25 minutes with 12 coals in a ring around the base of the oven and 24 on the lid.  It's a good, lickity split camping recipe and with so few ingredients won't even take up much room in your cooler.

Pesto Mushroom Pizza
1 12 inch premade pizza crust (like Boboli)
1/2 cup jarred OR refrigerated pesto
8 oz white mushrooms, trimmed and thinly sliced
2 cups (8 oz) mozzarella cheese, shredded

     Lightly oil or spray dutch oven; line with parchment paper.
     If necessary, trim pizza crust slightly to fit in bottom of 12 inch dutch oven.
     Spread with pesto.
     Top with mushrooms and cheese.
     Bake at 350 degrees for 20-25 minutes or until cheese has melted and is lightly brown.
     Makes 4 large slices.

Top premade crust with pesto, mushrooms and mozzarella

Bake at 350 degrees for 20-25 minutes

Don't forget to pack a good sharp knife or pizza cutter