Prep 20 mins
Cook 10 mins
This is a great little gourmet pizza recipe.... Very easy to make and if you have pre-made pizza dough it assembles quickly and easily. The secret to it's gourmet taste is the fresh ingredients that are used -- the fresh mozzarella is a must. This pizza is perfect for those that do not care for red pizza sauce. Wine Suggestion: Dolcetto pairs especially well with Italian cuisine. Choose a fruity and robust dark red wine from the Alba region to accompany this pizza.
- 4 tablespoons olive oil
- 2 red bell peppers, cut into thin slices
- 1 1⁄2 lbs portabella mushrooms, stems removed, caps cut into 1/4-inch slices or 1 1⁄2 lbs baby portabella mushrooms or 1 1⁄2 lbs cremini mushrooms, cut into 1/4 inch slices
- 1⁄2 teaspoon salt
- 1 lb store-bought pizza dough or 1 lb homemade pizza dough
- 3 garlic cloves, minced
- 1⁄4 teaspoon fresh ground black pepper
- 3⁄4 cup lightly packed basil leaves, chopped
- 1⁄2 lb fresh mozzarella cheese, cut into 1/4-inch discs
- 1⁄2 cup grated parmesan cheese
- Preheat oven to 425 degrees. Heat two tablespoons of olive oil over moderately high heat. Saute peppers for about 10 minutes. Add mushrooms and salt and continue to cook for another 10 minutes (about 6 minutes for baby bellos or crimini), stirring occasionally.
- If using homemade pizza dough, press the dough onto an oiled pizza pan in a 14" circle or on a baking sheet in a 9" X 13" rectangle. Pizza Stones work great for store bought crusts.
- If using homemade dough; spread the peppers and mushrooms on the dough and bake for 12 minutes. Sprinkle on the garlic, black pepper, and basil and top with mozzarella and then Parmesan. Drizzle with the remaining 2 tablespoons olive oil. Bake until the cheese bubbles and starts to brown, about 10 to 15 minutes longer.
- If using a store bought crust; simply spread the peppers and mushrooms on the crust and sprinkle with garlic, black pepper and basil. Top with cheeses and drizzle with the remaining 2 tablespoons olive oil. Bake until the cheese bubbles and starts to brown, about 10 to 15 minutes.
Awesome recipe! We added some spinach cause we love it! SOOOOO GOOD!!! We'll be making this again. :)
Lovely pizza. The hailstorm nearly destroyed my garden so I only had enough fresh basil to garnish. Instead I opted to brush my crust with roasted garlic and olive oil and bake it for 5 minutes. I sauteed mushrooms, pepper, and garlic until cooked. I spread pesto over the crust and then peppers/mushrooms. I topped with goat cheese, pine nuts and a mixture of cheese that included Parmesan, asagio, provolone, fontina, roman, and mozzarella. Thanks for a great dinner. Made for my Babes for ZWT4.
Yummy! This was a perfect lunch meal using the grilled portabella's, red onion and colored bell pepper's, left overfrom the day before, and a store-bought crust! Added arugula, a touch of bleu cheese sprinkles, and used both fresh mozzarella and grated whole milk mozzarella. Quick easy and delicious! (And I was thrilled that it did not have pizza sauce!) ZWT4