INGREDIENTS
1 lb
Cremini mushrooms
1/4
Red onion
1 cup
Pesto, homemade or store-bought
1
envelope 2 1/4 teaspoons instant yeast
4 cups
Bread flour
1 1/2 tsp
Salt
2 tbsp
Olive oil
1 tbsp
Butter, unsalted
1/2 cup
Parmesan cheese, grated
8 oz
Provolone cheese
1 3/4 cups
Water