Mastering the Art of Home Cooking: Recreating Church Brew Works’ Portobello Pesto Pizza at Home

One of the most rewarding aspects of culinary exploration is the challenge and satisfaction of recreating beloved restaurant dishes in your own kitchen. There’s an undeniable joy in savoring a meal out, but there’s a distinct triumph in replicating it—or even enhancing it—from the comfort of your home. This particular Portobello Pesto Pizza is my latest successful endeavor in this delightful pursuit. You might recall some of my previous culinary recreations, such as the decadent Fig and Almond Cheesecake, the refreshing Cosi Signature Salad, or the unique White Sicilian Pizza. Each project offers a unique learning experience, deepening my appreciation for both the original dish and the craft of cooking.

My inspiration for this pizza hails from an extraordinary establishment in Pittsburgh known as Church Brew Works. Nestled in the vibrant Lawrenceville neighborhood, the building itself possesses a captivating history. It was originally St. John the Baptist Church, consecrated in 1902, serving its community for decades before a diocesan reorganization led to its closure in the early 1990s. For a period, this magnificent structure lay dormant, its stained-glass windows and soaring archways awaiting a new purpose. Thankfully, it was eventually renovated and transformed into a bustling brewery and restaurant, quickly becoming a cherished landmark and a popular dining destination within the city. The innovative transformation preserved much of its original grandeur, creating an atmosphere that is truly unique – a culinary experience that feels almost sacred.

I’ve had the pleasure of dining at Church Brew Works several times over the past few months, and without fail, I’ve found myself ordering their incredible Portobello Pesto Pizza. From the very first bite, I was utterly captivated. The rich flavors, the perfect blend of textures, and the overall harmony of ingredients left an indelible impression. It was an instant favorite, and I knew immediately that I had to attempt a homemade version. And dare I say, after numerous trials and adjustments, I believe my rendition might even surpass the original! This recipe isn’t just about making pizza; it’s about bringing a cherished dining experience home, transforming it, and making it your very own.

Crafting the Perfect Portobello Pesto Pizza: A Recipe Revelation

The original Church Brew Works Portobello Pesto Pizza features a classic crust adorned with their signature pesto, hearty portobello mushrooms, finely sliced red onion, Kalamata olives, and a generous blend of provolone and Parmesan cheeses. While I aimed for faithful recreation, I had one crucial personal modification: I absolutely cannot stand olives. Therefore, they were the first ingredient to be respectfully omitted from my version. Beyond that, I maintained the core flavor profile but wasn’t afraid to elevate the “topping factor.” I at least doubled the amount of succulent mushrooms and sweet red onions, ensuring every slice bursts with their earthy goodness. And, as any true pizza aficionado knows, you can never have too much cheese! So, I happily upped the cheese ante, guaranteeing a gloriously gooey, cheesy experience with every bite. The result is a richer, more robust pizza that truly satisfies.

Creating this pizza is an enjoyable process, and I’m excited to share a step-by-step guide to help you bring this deliciousness to life in your own kitchen. From preparing the dough to layering the toppings, each stage is simple and leads to an incredibly satisfying outcome. Get ready to embark on a flavorful journey!

Step-by-Step Assembly: Building Your Culinary Masterpiece

1. Prepare Your Pizza Dough: The Foundation of Flavor

First and foremost, you’ll need to shape your pizza dough. Whether you’ve opted for a homemade crust, which adds an unparalleled freshness, or a quality store-bought alternative, this step is crucial. Gently stretch and form the dough into your desired circular shape, ensuring it fits perfectly onto your pizza peel or the baking pan you intend to use. A well-shaped dough provides a uniform base for all your delectable toppings. Take your time with this step; a little care here will pay off in the final product.

2. The Pesto Layer: A Burst of Aromatic Goodness

Next, it’s time to lavish your prepared dough with a generous layer of vibrant pesto. This verdant sauce is the heart of this pizza, infusing it with bright, herbaceous notes of basil, garlic, Parmesan, and pine nuts. Spread it evenly across the dough, extending almost to the edges but leaving a small border for the crust. The aroma alone will start your mouth watering and build anticipation for the flavors to come. If you’re using homemade pesto, the freshness will truly shine through, making an already delicious pizza even more spectacular.

3. Layering the Earthy Goodness: Mushrooms and Onions

Now, it’s time for the stars of the show: the sautéed portobello mushrooms and thinly sliced red onions. Pile them generously over the pesto-coated dough. These ingredients, having been cooked to tender perfection with a slight caramelization, add incredible depth and umami to the pizza. The earthy richness of the mushrooms combined with the subtle sweetness and bite of the red onions creates a fantastic textural and flavor contrast against the pesto. Don’t be shy; a bountiful topping ensures a satisfying experience with every bite.

4. The Grand Finale: A Mountain of Melted Cheese

Finally, crown your masterpiece with an abundance of shredded provolone and grated Parmesan cheese. The provolone will melt into a beautifully gooey, stretchy layer, while the Parmesan offers a sharper, saltier counterpoint that crisps up wonderfully in the oven. This duo provides the classic pizza comfort, enveloping the other toppings in a golden, bubbly blanket. The generous amount of cheese is key to achieving that irresistible, savory richness that makes this Portobello Pesto Pizza truly exceptional.

The Irresistible Result: A Culinary Triumph

In a mere 8 to 12 minutes of baking, your kitchen will be filled with an intoxicating aroma, and you’ll be rewarded with a magnificent sight: a gorgeous, bubbling pizza, its crust perfectly golden, and the cheese melted into a sublime, golden-brown masterpiece. The anticipation as it comes out of the oven is almost as good as the first bite. The combination of the crisp crust, the fragrant pesto, the savory mushrooms, the sweet onions, and the rich, melted cheeses creates a symphony of flavors and textures that is truly unforgettable.

A personal touch that elevated this pizza even further was the use of fresh pesto, made with aromatic basil harvested directly from my flourishing basil plant on the deck. There’s an unmatched satisfaction that comes from growing your own ingredients and then incorporating them into your cooking. It deepens the connection to your food and amplifies the joy of the entire culinary process. This Portobello Pesto Pizza is truly a labor of love, and the taste reflects every ounce of that passion. I’m completely enamored with it, and honestly, I’m already planning my next batch! It’s quickly become a staple in my recipe rotation, a testament to how truly delicious and comforting a homemade pizza can be. This recipe is not just food; it’s an experience, a celebration of flavor and the simple pleasures of creating something wonderful from scratch.

Beyond the Pizza: Discovering Church Brew Works’ Charms

P.S. If you find yourself in the Pittsburgh area during September or October, you absolutely must make a pilgrimage to Church Brew Works to experience their fantastic Oktoberfest menu. Two years ago, my husband and I, along with another couple, turned an entire meal into an appetizer feast, and their potato latkes were truly to die for! They’re crispy, savory, and perfectly seasoned – a must-try. While the Oktoberfest offerings are seasonal and spectacular, Church Brew Works is genuinely an exceptional place to visit any time of year. It boasts a truly unique atmosphere, a brilliant fusion of historic architecture and modern brewing, offering delicious food and an impressive selection of craft beers. Whether you’re a beer enthusiast, a history buff, or simply someone who appreciates good food in a memorable setting, it’s a destination worth exploring. I’m just particularly fond of their Oktoberfest delights!

One year ago: Barbecued Beans

Portobello Pesto Pizza

Yield:
4 servings (1 12-inch pizza)

Prep Time:
30 mins

Cook Time:
45 mins

Rising time:
2 hrs

Total Time:
1 hr 15 mins

A homemade mushroom, pesto, and cheese pizza that perfectly recreates a restaurant favorite.

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Ingredients

For the Pizza Dough:

• ½ cup (125 ml) warm water, about 110 degrees
• 1 envelope instant yeast, 2¼ teaspoons
• 1¼ cups (312.5 ml) water, at room temperature
• 2 tablespoons olive oil
• 4 cups (500 g) bread flour
• 1½ teaspoons salt

For the Toppings:

• 1 tablespoon unsalted butter
• 1 lb. (453.59 g) cremini mushrooms, sliced
• ¼ of a red onion, thinly sliced
• 1 cup (248 g) pesto, homemade or store-bought
• 8 ounces (226.8 g) provolone cheese, shredded
• ½ cup (50 g) grated Parmesan cheese

Instructions

1. Make the Pizza Dough: Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil and stir to combine.
2. Process the flour and salt in a large food processor, pulsing to combine. Continue pulsing while pouring the liquid ingredients (holding back a few tablespoons) through the feed tube. If the dough does not readily form a ball, add the remaining liquid and continue to pulse until a ball forms. Process until the dough is smooth and elastic, about 30 seconds longer.
3. Turn out the dough onto a lightly floured work surface. Knead by hand for a few strokes to form a smooth, round ball. Put the dough into a deep oiled bowl and cover with plastic wrap. Let rise until doubled in size, 1 to 2 hours. Press the dough to deflate it.
4. Assemble the Pizza: Place a pizza stone on a rack in the lower third of the oven (if using). Heat oven to 500 degrees Fahrenheit (260 degrees Celsius) for at least 30 minutes.
5. While the oven is preheating, prepare the mushrooms and onions. In a skillet, melt the butter over medium heat and add the sliced mushrooms and onions. Cook, stirring occasionally with a wooden spoon, until the mushrooms have released all of their liquid and both the mushrooms and onions are soft and browned, 10 to 15 minutes. Set aside.
6. Turn the dough out onto a lightly floured work surface. Divide the dough into two pieces. Form each piece of dough into a smooth, round ball and cover it with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes. (You only need one ball of dough for this recipe, so at this point you can wrap one ball of dough in plastic wrap, put in a ziploc bag and freeze for another day – just move it to the refrigerator the morning you plan to use it).
7. Flatten the dough ball into a disk using the palms of your hands. Starting at the center of the disk and working outward, use your fingertips to press the dough until it is about ½-inch thick. Holding the center in place, stretch the dough outward. Rotate the dough a quarter turn and stretch again. Repeat until the dough reaches a diameter of 12 inches. Use your palm to press down and flatten the thick edge of the dough. Transfer your prepared pizza dough to a pizza peel, parchment-lined baking sheet or pizza pan (whichever you are using).
8. Spread the pesto over the pizza dough, just as you would pizza sauce, leaving a ½-inch border uncovered. Spread the mushroom and onion mixture evenly over the pesto, and then top with the provolone and Parmesan cheeses. Slide the dough onto the heated stone, or place your baking sheet or pizza pan into the oven.
9. Bake until the crust edges brown and the cheese is golden brown in spots, 8 to 12 minutes. Remove from the oven, slice and serve (be careful, it will be hot!).

Calories: 834kcal,
Carbohydrates: 102g,
Protein: 40g,
Fat: 53g,
Saturated Fat: 18g,
Cholesterol: 62mg,
Sodium: 1730mg,
Potassium: 736mg,
Fiber: 4g,
Sugar: 5g,
Vitamin A: 1945IU,
Vitamin C: 0.5mg,
Calcium: 706mg,
Iron: 2.3mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author:
Michelle Lettrich

Course:
Main Course

Cuisine:
American