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Portabella Mushroom and Red Pepper Pizza
3 piece(s) portabella mushroom cap
1 1/2 tablespoon extra virgin olive oil
1 each Fresh garlic cloves, minced
1/2 teaspoon Dried thyme
1/4 teaspoon Salt
1/4 teaspoon Black pepper, freshly ground
1 pizza-dough ball
3/4 cup Easy Pizza Sauce or your favorite pizza sauce
1 cup shredded mozzarella cheese
1 small red bell pepper, cored and cut into 1/2-inch slices, or 1/2 cup jarred roasted red peppers, sliced
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Portabella Mushroom and Red Pepper Pizza

Portabella Mushroom and Red Pepper Pizza

Portabella Mushroom and Red Pepper Pizza
  • Servings:Makes 1 12-inch pizza, 8 slices
  • Prep Time:15 minutes
  • Cook Time:12 minutes
1. Preheat oven to 500 degrees F and place pizza stone, if using in oven; let heat for 30 minutes. Sprinkle pizza peel with cornmeal. Alternately, grease a cookie sheet or baking pan with olive oil.
2. Rinse mushrooms and pat dry. Cut each mushroom in half and cut each half into 1/4 inch slices. In large skillet, heat oil and saute mushrooms over medium high heat. After about 6 minutes, or when mushrooms are beginning to brown, add garlic and saute another few minutes. Stir in thyme, salt, and pepper. Set aside.
3. Stretch pizza dough into a 12 inch round. Place on prepared peel or baking pan. Spread pizza sauce on dough with the back of a spoon, leaving a 1/2 inch border. Top with shredded cheese. Scatter sauteed mushrooms and red pepper on top of cheese.
4. Slide pizza onto the stone or place pan in oven and bake 10 to 12 minutes, until edges of crust are golden and cheese has melted. Slice and serve immediately.
Source: Hannaford fresh Magazine, May - June 2007