Instructions:

Step 1: Prepare the Dough

In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5-7 minutes until frothy.

In a mixing bowl, combine flour and salt. Add the yeast mixture and olive oil.

Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1 hour until it doubles in size.

Shortcut: Use pre-made pizza dough for convenience.

Step 2: Prepare the Toppings

Wash and slice the mushrooms. Sauté them in a small saucepan with a drizzle of olive oil for 3-4 minutes until softened. Set aside.

Grate the grana cheese and shred the mozzarella.

Step 3: Assemble the Pizza

Preheat your oven to 475°F (245°C). Place the pizza stone or baking sheet in the oven to heat.

Roll out the dough on a sheet of parchment paper to your desired thickness (about ¼ inch).

Spread an even layer of pesto sauce over the base, leaving a small border around the edges.

Sprinkle the mozzarella cheese over the pesto.

Distribute the sautéed mushrooms evenly over the mozzarella.

Top with grated grana cheese.

Step 4: Bake the Pizza

Transfer the pizza (on the parchment paper) onto the preheated pizza stone or baking sheet.

Bake for 12-15 minutes or until the crust is golden and crisp, and the cheese is bubbling.

Step 5: Serve and Enjoy

Let the pizza cool for 5-10 minutes before slicing.

Garnish with fresh basil leaves, if desired.

Serve with a side salad or your favorite beverage.

Variations, Tips, and Substitutions:

Gluten-Free Option: Use a gluten-free pizza dough.

Vegan Option: Replace mozzarella and grana with vegan cheese, and ensure the pesto is dairy-free.

Extra Flavor: Add sun-dried tomatoes, roasted garlic, or caramelized onions.

Lower-Calorie Version: Use reduced-fat mozzarella and a thin crust.

Herby Twist: Sprinkle dried oregano or red chili flakes for added aroma.