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Week of 11/18/24

Green Pepper and Mushroom Pizza
and Italian house salad

Active: 35 Total: 70
Original GF Paleo Vegetarian
Green Pepper and Mushroom Pizza

Want to enjoy great tasting pizza at home but still get your veggies? We've got you covered with this classic pepper and mushroom flavor combo. Just follow our tips below for terrific home-baked pizza and skip the delivery tonight.
Smarts: Look for pre-made pizza dough in the refrigerated or frozen sections of major grocery stores or make your own dough if you prefer. 

Proteins
Cheese
Cuisines
American
Save recipe
12

Ingredients

Metric
Servings:
4
Italian House Salad:
  • Cucumbers - 6 oz , chopped
  • Tomatoes, medium - 1 , chopped
  • Vinegar, balsamic - 1 1/2 Tbsp
  • Mustard, Dijon - 1 tsp
  • Oil, olive - 3 Tbsp
  • Mixed greens - 5 oz
Green Pepper and Mushroom Pizza:
  • Pizza dough - 1 lb
  • Flour, all-purpose - 2 Tbsp
  • Garlic - 3 cloves , minced or pressed
  • Bell peppers, green - 1 , diced
  • Cheese, mozzarella - 6 oz , shredded
  • Cheese, parmesan (opt) - 3 Tbsp , shredded
  • Oil, olive - 1 Tbsp , plus more for brushing pizza crust
  • Red pepper flakes - 1/4 tsp
  • Brown sugar - 1 tsp
  • Tomatoes, crushed (28 oz / 794 g) - 1 can
  • Mushrooms, any button - 4 oz , sliced

Prep

  1. Pizza dough - Cover in flour and let rest for at least 30 minutes outside of the fridge before rolling out. (This is tip #1 to good pizza - resting dough gives gluten time to chill out, which makes the dough much more pliable.)

  2. Garlic / Bell peppers / Cheese (both types) - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)

  3. Make sauce - Place a saucepan with olive oil (portion for pizza) over medium-low heat. Add garlic to heated oil and saute until fragrant and lightly golden, 2 to 3 minutes. Stir in red pepper flakes, brown sugar, and crushed tomatoes, along with a pinch of salt. Simmer very gently to let the flavors come together, ~5 minutes. Cool slightly before using. (Can be done up to 5 days ahead)

  4. Mushrooms - Prep as directed. (Can be done up to 3 days ahead)

  5. Cucumbers / Tomatoes - Prep as directed.

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Make

  1. Heat oven to 425F / 218C degrees. Position top rack so it's at the very top. (This is tip #2 - heat rises, so for the most golden crust, use the top rack.)

  2. Brush a baking sheet lightly with some cooking oil. Stretch or roll out pizza dough to cover the baking sheet (it should be pretty easy to do if you let the dough rest). Brush the border with a bit of olive oil and then bake on top rack for 3 minutes without toppings. (This is tip #3 - this solo time in the oven allows dough to crisp up; if you put toppings on it now, your crust may get soggy.)

  3. Spread about 1/2 cup (120 ml) to 3/4 cup (180 ml) of sauce over the crust in a thin, even layer.

  4. Sprinkle on mozzarella then top with peppers and mushrooms.

  5. Return to the top oven rack and bake until crust is lightly golden and cheese is melted and bubbly, ~10 minutes.

  6. While pizza is baking, whisk together balsamic vinegar, mustard, and olive oil (portion for salad) in a serving or mixing bowl. Taste and season with some salt and pepper. Top with cucumbers, tomatoes, and mixed greens but wait to toss until just before serving.

  7. Heat the oven’s broiler. Sprinkle Parmesan (if using) over the pizza and broil for 1 to 2 minutes more for deeply golden crust and cheese. Allow pizza to cool 1 to 2 minutes before slicing.

  8. Toss the salad.

  9. Serve pizza slices with salad on the side and extra sauce for dipping, if you’d like. Enjoy!

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