Mushroom-Pepper Pizza

Name: Mushroom-Pepper Pizza
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons black pepper; 473 milliliters bread flour; 3 Tbsps bread flour, divided; 1 Tbsp cornmeal; 237 milliliters thinly sliced fresh mushrooms; 6 cloves garlic, thinly sliced; 0 teaspoons ground red pepper; 142 grams 1/4 cups shredded reduced-fat Cheddar cheese; 1 teaspoon olive oil; 1 teaspoon garlic-flavored olive oil; 118 milliliters thinly sliced onion; 1 Tbsp chopped fresh oregano; 1 large sweet red pepper, thinly sliced; 0 teaspoons salt; 1 teaspoon salt; 177 milliliters water; 3 teaspoons rapid rise yeast

The recipe Mushroom-Pepper Pizzan is ready in around 45 minutes and is definitely a super vegetarian option for lovers of Mediterranean food. This recipe serves 8. One serving contains 195 calories, 11g of protein, and 3g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. If you have pepper, rapid rise yeast, olive oil, and a few other ingredients on hand, you can make it.

Instructions

Combine first 3 ingredients in a large mixing bowl; stir well.

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Mixing Bowl

Combine olive oil and water in a saucepan; heat to 120 to 13

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Olive Oil

Water

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Sauce Pan

Gradually add liquid mixture to flour mixture, beating well at low speed of an electric mixer. Beat 2 additional minutes at medium speed.

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All Purpose Flour

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Hand Mixer

Sprinkle 2 tablespoons bread flour evenly over work surface.

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Bread Flour

Turn dough out onto floured surface, and knead until smooth and elastic (about 10 minutes).

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Dough

Place in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 45 minutes or until doubled in bulk.

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Cooking Spray

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Bowl

Sprinkle remaining 1 tablespoon bread flour evenly over work surface. Punch dough down; roll to a 14-inch circle on floured work surface.

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Bread Flour

Dough

Punch

Roll

Transfer dough to a 14-inch pizza pan coated with cooking spray and sprinkled with cornmeal. Set aside.

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Cooking Spray

Cornmeal

Dough

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Pizza Pan

Combine mushrooms and next 3 ingredients in a large bowl.

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Mushrooms

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Bowl

Add garlic-flavored olive oil; toss well.

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Olive Oil

Garlic

Add oregano and next 3 ingredients; stir well. Arrange vegetable mixture evenly over pizza crust; sprinkle cheese evenly over vegetables.

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Prepared Pizza Crust

Vegetable

Oregano

Cheese

Bake at 425 for 15 to 20 minutes.

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Oven

Cut into wedges.

Equipment

Ingredients

Servings:

0teaspoons

black pepper 473milliliters

bread flour 3Tbsps

bread flour, divided 1Tbsp

cornmeal 237milliliters

thinly sliced fresh mushrooms 6cloves

garlic, thinly sliced 0teaspoons

ground red pepper 142grams

1/4 cups shredded reduced-fat Cheddar cheese 1teaspoon

olive oil 1teaspoon

garlic-flavored olive oil 118milliliters

thinly sliced onion 1Tbsp

chopped fresh oregano 1large

sweet red pepper, thinly sliced 0teaspoons

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Castello di Meleto Chianti Classico Gran Selezione. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 62 dollars per bottle.