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| 2 Tasse | Fresh basil leaves; lightly packed, washed and patted dry |
| 1/4 Tasse | olive oil |
| 1 Teelöffel | lemon juice optional |
| 2 | Cloves garlic; minced or pressed |
| 1/2 Teelöffel | salt |
| 2 Esslöffel | pine nuts |
| 1/2 Tasse | Grated gruyere cheese Or parmesan or romano |
| 2 Esslöffel | olive oil |
| 1/2 x ca. 450 g | Button mushrooms; thinly sliced |
| 2 Tasse | Shredded fontina cheese; up to 3, Or 8-to-12-ounces fontina cheese |
| 2 | 12-inch pizza crusts; Or one 18-inch unbaked pizza crust |
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For the pesto: Rinse basil leaves well and pat dry before measuring. In blender or food processor combine oil, lemon juice (if used) and garlic; add basil, salt, pine nuts and cheese. Blend or process until pureed. Set aside, covered, to meld flavors.
For the pizza: Preheat oven to 450 degrees. Heat olive oil in a large frying pan over medium-high heat. Add mushrooms and cook, stirring often, until they are lightly browned and their liquid has cooked away. Remove from heat.
Sprinkle cheese over pizza crust(s). Arrange mushrooms over cheese.
Bake on lowest rack of oven until crust is browned (15 to 20 minutes for 12-inch pizzas; about 25 minutes for 18-inch). Spoon pesto evenly over pizza; return to oven long enough to heat through (1 to 2 minutes). Serve at once. Makes 2 12-inch or one 18-inch unbaked pizza.
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