Mushroom Pepper Pizza Healthier Recipes

MUSHROOM, PEPPERS AND ONION THIN CRUST PIZZA

Steps:

• Preheat oven to 425°F. Place pizza crust on large baking sheet.
• Mix olive oil and minced garlic in small bowl. Using pastry brush, brush 2 tablespoons garlic oil evenly over crust.
• Top with sliced mushrooms, bell peppers, red onion slices, fresh basil, and crumbled goat cheese. Drizzle pizza evenly with remaining garlic oil.
• Bake pizza until crust is crisp and cheese begins to brown, about 18 minutes. Transfer pizza to board. Cut into square wedges and serve warm.

VEGAN MUSHROOM, PEPPER, & OLIVE PIZZA RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• In a food processor, pulse the walnuts until mostly crumbly, about 10 pulses. Add the mushrooms and pulse again until crumbly, but do not to overprocess.
• Heat the olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the garlic and cook for another 2-3 minutes, until fragrant. Add the mushroom walnut mixture and cook for 5-7 minutes, until most of the liquid from the mushrooms has been released and evaporated. Add the soy sauce, paprika, fennel, salt, and pepper and cook for 3-4 minutes more, until the mushroom mixture begins crisp slightly. Remove from the heat.
• Use your hands to stretch the pizza dough into a circle about 14 inches (35 cm) in diameter and ½-inch (1 ¼ cm) thick. Lay on a sheet of parchment paper.
• Spread the marinara sauce over the pizza dough in an even layer, then sprinkle with the vegan mozzarella. Top with the mushroom walnut mixture, olives, and bell pepper.
• Bake for 14-16 minute, until the crust is lightly golden around the edges.
• Cut into 8 slices and serve.
• Enjoy!

MUSHROOM PEPPER PIZZA, HEALTHIER

Steps:

• In a large nonstick skillet, heat the oil over moderate heat.
• Add the bell peppers and saute for 5 minutes or until crisp-tender.
• Add the mushrooms, onion slices (if using), oregano and salt, and cook for 4 minutes or until the mushroom liquid has evaporated.
• Set aside.
• Preheat the oven to 450°F
• Spray a 12-inch pizza pan or large baking sheet with nonstick cooking spray.
• Pat the dough into a 12-inch round.
• Cover and let stand in a warm spot for 25 minutes or until doubled. Bake for 5 minutes.
• In a small bowl, combine the tomato sauce and cinnamon.
• Spoon over the pizza.
• Top with the pepper mixture and the mozzarella.
• Bake for 15 minutes or until the cheese has melted and the crust is browned.

30-MINUTE PEPPERS PIZZA

Steps:

• Preheat your oven to 400 degrees F. Spray a small rectangular rimmed baking dish with olive oil. The baking dish that I use is from Sur La Table. It measures 10 X 7 inches and holds about 2 quarts.
• Cut the bell peppers in half lengthwise. Remove their core and membranes. You can remove the stem or cut around it gently to leave it intact.
• Arrange the peppers in a single layer in the prepared baking dish.
• Layer the filling: Spoon 2 tablespoons of pizza sauce into each bell pepper half. Top with 2 tablespoons of shredded mozzarella, 2 more tablespoons of sauce, and finish with 2 more tablespoons of mozzarella.
• Add your toppings. I like to use pepperoni (2-3 slices per pepper half) and sliced black olives.
• Lightly spray the peppers with olive oil. Bake, uncovered, until the peppers are tender and the cheese is melted, 20-30 minutes. Allow the dish to rest for 5 minutes before serving.

SAUSAGE, MUSHROOM, AND PICKLED-PEPPER PIZZA

Steps:

• Preheat oven to 450°F with a pizza stone or baking sheet set on a rack in lowest position. Drizzle 3 tablespoons oil onto a rimmed quarter-sheet pan (9 by 12 1/2 inches). Stretch dough to edges of pan. Drizzle evenly with remaining 1 tablespoon oil; season with salt and pepper.
• Spread marinara evenly over dough, leaving a 1/2-inch border. Top evenly with cheese, then sausage, mushrooms, onion, and peppers. Bake in pan on stone until bubbly and crust is golden brown and set on bottom, 20 to 22 minutes. Top with basil; serve.