American Pizza With Mushrooms Peppers And Onions Recipes

PEPPER, MUSHROOM, AND ONION PIZZA WITH HAZELNUT DOUGH

Steps:

• Preheat oven, preferably convection, to 500 degrees. Place pepper, mushrooms, and onion in a large bowl; drizzle with olive oil and toss to combine.
• Spread cornmeal on a baking sheet. Stretch dough into a 9 1/2-inch round; transfer to baking sheet. Drizzle dough with oil, and spread tomato sauce on top leaving a 1/2-inch border; top with cheese. Place pepper mixture on top of cheese and season with salt and pepper. Bake until crust is golden brown and cooked through, 18 to 20 minutes.

BELL PEPPER, MUSHROOM AND ONION PIZZA

Steps:

• Preheat the oven to 450℉ (230℃). Stretch or roll the pizza dough into a 12-inch circle. Sprinkle 1 to 2 tablespoons cornmeal over a pizza pin. Place the pizza dough onto the pizza pin. Spoon the pizza sauce over the dough evenly, then sprinkle the cheese to cover the sauce. Arrange the mushrooms, bell peppers and red onions over the cheese. Sprinkle a bit salt and black pepper to taste if needed. Bake for about 15 minutes, or until the cheese melts, the edges of the pizza dough become slightly brown. Remove from the oven and let cool for a few minutes. Cut into wedges and serve warm with hot sauce if needed.

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.

AMERICAN PIZZA WITH MUSHROOMS, PEPPERS AND ONIONS

Steps:

• For the dough, crumble yeast into a bowl. Stir in sugar and about 250 ml (approximately 1 cup) of water until smooth. Mix in flour, olive oil and salt. Knead into a smooth dough. Cover and let rest for about 1 hour in a warm place.
• Preheat oven to 220°C (approximately 425°F). Brush pizza pans with oil.
• For the topping, rinse bell peppers, cut in half and dice. Peel onion and chop. Rinse mushrooms and cut into slices. Peel garlic, finely chop and mix with tomato puree. Season with salt and cayenne pepper. Cut olives into slices.
• Divide dough into 4 balls, roll out on a floured surface into circles and press into pizza pans. Spread with tomato mixture. Sprinkle with cheese and top with vegetables as desired. Season with salt and pepper. Mix oregano with remaining oil and drizzle on top. Bake in preheated oven until golden brown, or about 30 minutes. Remove, slice and serve.

CARAMELIZED-ONION PIZZA WITH MUSHROOMS

Steps:

• Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onions with 1/2 teaspoon salt and 1/4 teaspoon pepper, uncovered, stirring occasionally, until softened and beginning to brown, about 10 minutes. Reduce heat to moderate and continue to cook, stirring occasionally, until tender and golden, about 15 minutes more. Reduce heat to low and continue to cook, stirring occasionally, until very soft and deep golden brown, about 15 minutes more. Remove from heat and cool to warm, about 10 minutes.
• Put oven rack in middle position and preheat oven to 475°F.
• While onions cool, coat pizza dough with 1 tablespoon oil in a 17- by 12-inch shallow baking pan and stretch and press dough to cover bottom (dough may be resistant to stretching at first, but it will soon relax). Spread onions evenly over dough. Toss mushrooms with 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining tablespoon oil in a bowl, then spread evenly over onions. Crumble cheese evenly over mushrooms.
• Bake pizza until underside of dough is golden and cheese is beginning to brown, 14 to 16 minutes.

ONION, GREEN BELL PEPPER, BLACK OLIVE AND MUSHROOM PIZZA

Steps:

• Mix water with yeast and sugar in a large mixing bowl, set aside for 5 minutes to let it bloom.
• Add the garlic, oil, salt and herbs.
• Add about 1 1/2-2 cups flour, mix well.
• Pour onto a floured board, add remaining flour as needed,.
• knead for about 5 minutes (this dough is really soft).
• Cover with the mixing bowl.
• let rise about 20-30 minutes or until doubled in bulk.
• Punch dough down, knead on lightly floured board, oil your pizza pan.
• Roll out dough in the pizza pan.
• Spread dough with the sauce.
• Sprinkle with the herbs, these are approximate measurements, do to your taste please.
• Decorate with the green peppers, mushrooms, onions and olives.
• Sprinkle with cheese or sliced vegan cheese.
• Place in a preheated 425 degree oven.
• Bake until golden on bottom, take out and spray the crust with cooking spray.
• Return to oven, broil to melt cheese and to make it golden, less than a minute.
• Let it rest for 2 minutes and cut.

PEPPERS, ONIONS AND MUSHROOMS

Steps:

• Clean and cut all vegetables (remove stems from mushrooms) except garlic, into strips about 1/2-inch size. (this may seem like alot, but it cooks down).
• Using large skillet, heat oil over medium-high heat.
• Add only onions first. Cook, stirring occasionally, until translucent. Lower heat to simmer and continue to cook for 15 minutes or until starting to get golden color.
• Raise heat to medium-high, add peppers and salt, Stir well into onions. Continue to cook until peppers JUST START to get soft.
• Add mushrooms, combining well.
• Add black pepper, garlic, and pepper flakes.
• Stir well. Lower heat to simmer. DO NOT COVER as this will poach vegetables.
• Continue to simmer until mushrooms give off their juices but are still firm. It is important NOT to overcook as they will cook again when reheated to be used.
• Remove skillet from heat. Stir.
• Allow to cool. Peppers and mushrooms should still have body to them.
• I like to bag portions in plastic sandwich bags, spread out so they are flat in bag. This makes for easy storage once they are frozen. I then place several bags into a freezer storage bag.
• I have kept this mix frozen for over a year without change in flavor.