Green Pepper and Mushroom Pizza
with 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
- Gluten-free pizza dough mix - 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
- Pizza dough - If you are making pizza dough from a gluten-free mix, ideally make this the night before so it has time to rest. Take out 30 minutes before baking and cover in some gluten-free flour or cornmeal. This will make the dough more pliable. (Should be done 1 day ahead)
- 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)
- Green peppers / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
- Cucumber / Tomatoes - Prep as directed.
- Preheat oven to 425F / 218C degrees. Position top rack so it's at the very top.
- 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.)
- Brush on sauce and then sprinkle on mozzarella and toppings. (You can pile the toppings on, they will shrink while cooking.)
- 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.
- While pizza is baking, whisk together balsamic vinegar, mustard and olive oil. Season to taste with some salt and pepper.
- When pizza is ready, toss vinaigrette with greens, cucumbers and tomatoes. Slice pizza and enjoy with salad on the side!
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.0 Helpful
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?0 Helpful
We also added green olives.0 Helpful
Husband made this. It was good!0 Helpful
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!0 Helpful
Might need to cook the mushrooms first. Need more testing.0 Helpful