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Green Pepper and Mushroom Pizza
with Italian house salad

Active: 30 minTotal: 1 hr
20161114 green pepper mushroom pizza nm 6.jpg?ixlib=rails 2.1

This is a classic Cook Smarts recipe that made its debut in September 2013, but the combination of green bell peppers and mushrooms remains one of our favorites on pizza. Slide the pizza in the oven and make a quick house salad for a dinner that will make you think twice the next time you're tempted to get take-out.

Tags

Ingredients

Servings:
4
Metric
Italian House Salad:
  • Cucumber, medium - 1, cubed
  • Tomatoes, medium - 1, chopped
  • Balsamic vinegar - 1 1/2 Tbsp
  • Dijon mustard - 1 tsp
  • Oil, olive - 3 Tbsp
  • Salad greens - 4 oz
Green Pepper and Mushroom Pizza:
  • Pizza dough - 1 lb
  • Garlic - 1 cloves, crushed
  • Red pepper flakes - 1/8 tsp
  • Sweetener of choice - 1/2 tsp
  • Crushed tomatoes (14 oz / 397 g) - 1 can
  • Bell peppers, green - 1, diced
  • Mushrooms, any button (look for pre-sliced to save time) - 6 oz, sliced
  • Oil, olive - 1 Tbsp
  • Mozzarella, fresh - 8 oz, sliced
  • Parmesan cheese (opt) - 3 Tbsp, grated

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Pizza dough - Cover in flour and let rest for at least 30 minutes before rolling out. (Resting dough gives gluten time to chill out, which makes the dough much more pliable.)
  2. Sauce - Mix together crushed garlic, red pepper flakes, sweetener and crushed tomatoes with a dash of salt and black pepper. (Can be done up to 3 days ahead)
  3. Green peppers / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
  4. Cucumber / Tomatoes - Prep as directed.

Make

  1. Preheat oven to 425F / 218C degrees. Position top rack so it's at the very top.
  2. Spray sheet pan with cooking oil. Using hands, stretch out pizza dough to cover a sheet pan - 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 solo time in the oven gives the dough time to crisp up before being loaded up with toppings.)
  3. Brush on sauce and then sprinkle on mozzarella and toppings. (You can pile the toppings on, they will shrink while cooking.)
  4. Bake pizza for another 10 minutes on the top rack. Add parmesan (if using) and broil pizza for 1 to 2 more minutes before taking out of the oven.
  5. While pizza is baking, whisk together balsamic vinegar, mustard and olive oil. Season to taste with some salt and pepper.
  6. When pizza is ready, toss vinaigrette with greens, cucumbers and tomatoes. Slice pizza and enjoy with salad on the side!
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Reviews

This meal has 26 reviews

Like others have said, this was a bit soggy but I made it twice and just baked the base a bit longer second time. We used tinned mushrooms as there were no fresh available, and they actually worked really well on this - I dried them on kitchen paper first. Overall quite tasty, you just have to be mindful of the moisture when cooking.

By: Becki
Posted: Feb 03, 2018
Diet: Original

Somehow ours got really soggy - there was tomato-y liquid all over the sheet pan when we pulled it out. It was still delicious though, just not entirely sure what we did wrong. Too much sauce maybe?

By: Jenna
Posted: Feb 10, 2017
Diet: Original

We also added green olives.

By: cody
Posted: Jan 06, 2017
Diet: Original

Husband made this. It was good!

By: Karin
Posted: Dec 12, 2016
Diet: Original

Forgot to prebake the crusts. Then had two pizzas in the oven at once... the one on top was soggy, the one on bottom was perfectly crisp!

By: Marshall
Posted: Dec 04, 2016
Diet: Original

Might need to cook the mushrooms first. Need more testing.

By: Carolyn
Posted: Nov 29, 2016
Diet: Original