You can dress this up a bit more with some wine and a salad.
What you need:
Pesto Rosso (or the Pesto Verde, I just prefer the red)
1/3 cup of Parmigiano Reggiano cheese
1 bag of mozzarella cheese
fresh Thyme for seasoning, about 3 sprigs
1 box of button mushrooms
1 package of the wild variety (about 400-700 g combined, depending on the size of your pizza)
1/2 red onion, diced
2 Tbls of olive oil
Put a pan on the stove and turn it on to warm up. Turn the oven on to preheat it (my dough called for 250 C)
Once the pan is hot, add the olive oil. Add the diced onion and cook for about 2 minutes, until tender.
Slice the mushrooms and coarsely chop the variety pack. Add to the pan and let cook until tender, about 4 minutes.
Meanwhile, spread your pesto on the dough and sprinkle some of the Parmigiano cheese on top.
Add the mushroom mixture, being sure to keep the majority of the liquid from your pan off the pizza. A little is ok, but you do not want the dough to get soggy.
Add some fresh thyme, or basil if you prefer, but this variety of pesto already had it included.
Sprinkle with the mozzarella and cook for the time indicated.