Bell Pepper Mushroom And Onion Pizza 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.

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.

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.

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.

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.