Four-mushroom pesto pizza

Pesto Italian cuisine

12 ounces refrigerated fresh pizza dough Cooking spray ⅔ cup water ⅓ cup dried porcini mushrooms 1 tablespoon olive oil 3 (4-ounce) packages fresh exotic mushroom blend 3 garlic cloves, minced ¼ teaspoon freshly ground black pepper ⅛ teaspoon salt 3 tablespoons refrigerated pesto 3 ounces whole-milk mozzarella cheese, shredded (about ¾ cup) Celery and Parsley Salad