Mushroom, Pepper, Olive and Capers Pizza

Name: Mushroom, Pepper, Olive and Capers Pizza
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 smalls bell pepper (any color), seeded, cut into 1/4-inch-thick slices; 2 larges pitted black olives, sliced; 2 teaspoons capers, drained; 2 teaspoons large clove garlic, finely chopped (about; 59 milliliters marinara sauce; 2 Tbsps extra-virgin olive oil; 0 teaspoons pepper; 1 Pizza Dough or; 1 Whole-Wheat Pizza Dough; 0 teaspoons salt; 237 milliliters shredded mozzarella; 710 milliliters 12 medium cremini or white mushrooms, trimmed and sliced 1/4-inch thick (about

The recipe Mushroom, Pepper, Olive and Capers Pizza could satisfy your Mediterranean craving in about 30 minutes. This recipe serves 4. One portion of this dish contains about 24g of protein, 20g of fat, and a total of 656 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. It works well as a reasonably priced main course. A mixture of bell pepper, mushrooms, capers, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Place oven rack on lowest shelf. If you have a stone, place it on rack. Preheat oven to 550F, or your oven's highest temperature, for 45 minutes.

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Oven

Warm 1 Tbsp. oil in a medium nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add mushrooms and stir to coat. Season with salt and pepper. Cook, stirring occasionally, until mushrooms are golden, about 4 minutes.

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Salt And Pepper

Mushrooms

Add garlic and bell pepper and saut until pepper slices are crisp-tender, about 30 seconds.

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Bell Pepper

Garlic

Pepper

Transfer to a plate to cool.

While vegetables are cooking, dust a 14-inch-wide pizza peel with cornmeal, then flatten dough on top. Using lightly floured fingers or a floured rolling pin, stretch dough into a 13- to 14-inch round. (

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Vegetable

Cornmeal

Dough

Equipment you will use

Rolling Pin

Sprinkle peel with more cornmeal if necessary to make sure crust slides around easily on peel; otherwise it will stick when you try to transfer it to oven.)

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Cornmeal

Crust

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Oven

Brush remaining 1 Tbsp. oil over surface of crust.

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Crust

Cooking Oil

Spoon sauce in a spiral over pizza, leaving a 1-inch border. Scatter vegetable mixture, olives and capers over pizza. Top with cheese.

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Vegetable

Capers

Cheese

Olives

Sauce

Carefully slide pizza onto stone.

Bake until crust is just slightly charred on top and golden on bottom (lift an edge to check) and cheese is melted and bubbling, about 8 minutes. Using peel, transfer pizza to a cutting board.

Ingredients you will need

Cheese

Crust

Equipment you will use

Cutting Board