Mushroompepperpizzahealthier Recipes

MUSHROOM PEPPER PIZZA, HEALTHIER

Steps:

• In a large nonstick skillet, heat the oil over moderate heat.
• Add the bell peppers and saute for 5 minutes or until crisp-tender.
• Add the mushrooms, onion slices (if using), oregano and salt, and cook for 4 minutes or until the mushroom liquid has evaporated.
• Set aside.
• Preheat the oven to 450°F
• Spray a 12-inch pizza pan or large baking sheet with nonstick cooking spray.
• Pat the dough into a 12-inch round.
• Cover and let stand in a warm spot for 25 minutes or until doubled. Bake for 5 minutes.
• In a small bowl, combine the tomato sauce and cinnamon.
• Spoon over the pizza.
• Top with the pepper mixture and the mozzarella.
• Bake for 15 minutes or until the cheese has melted and the crust is browned.

EXOTIC MUSHROOM PIZZA

Steps:

• Put pizza stone in oven and heat to 425 degrees. While stone is heating, brush olive oil evenly over shell and bake 5 to 7 minutes or until oil bubbles. (If using thin crust pizza, you can eliminate pre-baking of the pizza crust.)
• While shell bakes begin cooking the mushrooms. Heat saute or fry pan on high heat, add the oil, garlic and shallots and quickly saute for approximately 30 seconds. Do not allow the garlic/shallot mixture to burn.
• Add mushrooms to hot pan, saute quickly until most of the mushroom juices have evaporated (3 to 5 minutes), then add wine. Continue to saute until wine completely evaporates and mushrooms have turned a darker shade or brown, about 2 to 3 minutes. Remove mushroom mixture from heat.
• Remove shell from oven (leave stone in oven to keep it hot) and allow to cool slightly. Spread the gorgonzola cheese evenly over the warm crust so that it melts slightly. You can dip your fingers in olive oil to spread the gorgonzola. Spread the mushroom mixture evenly over the crust. Add the Fontina cheese, distributing it as evenly as possible. Season with salt and freshly ground black pepper.
• Place on hot stone in oven and bake 12 to 15 minutes or until cheese is lightly browned and bubbly. Cool and cut into small rectangles for hors d'oeuvres or into pie-shaped pieces for first course or main course portions. Serve warm or at room temperature.
• This recipe can be adjusted to suit personal taste such as adding dried, red hot pepper or use different cheeses; however you should not eliminate the gorgonzola. It can be served with champagne as an hors d'oeuvre and with dry red wine as an appetizer or main course with a tossed salad.

FOR THE LOVE OF MUSHROOMS PIZZA

Steps:

• Preheat oven to 450 degrees F.
• Slice portobellos crosswise to make 6 rounds. In a large skillet over medium heat, melt butter. Cook portobello rounds, in batches, until cooked through, about 5 minutes. Drain and cut out heart shapes with a cookie cutter. Set aside.
• Shape dough out onto a round 14-inch pizza screen or pan. Spoon a thin layer of creme fraiche onto the dough. Spread Mushroom Saute over the pizza. Sprinkle pizza evenly with the three cheeses and top with Portobello hearts.
• Bake the pizza for about 15 minutes, or until the cheeses are melted and lightly browned. Remove pizza from the oven, drizzle zig zag lines of both red wine sauces, dot with creme fraiche and serve.
• In a large skillet, melt butter over medium-high heat. Add garlic and saute about 1 to 2 minutes without browning the garlic. Add mushrooms and cook until all the liquid is reduced. Add the black pepper, parsley, and heavy cream, cook for 2 minutes, or until slightly thickened. Cool until needed.
• In 2 separate saucepans, bring each wine to a boil. Boil to reduce each to about 2 ounces.
• Combine 1/2 cup crème fraiche with 1 ounce of first red wine reduction. Add small amounts of the remaining 1 ounce of the reduction to taste. Do the same with the second red wine reduction.

PEPPER, MUSHROOM, AND ONION PIZZA WITH HAZELNUT DOUGH

Steps:

• Preheat oven, preferably convection, to 500 degrees. Place pepper, mushrooms, and onion in a large bowl; drizzle with olive oil and toss to combine.
• Spread cornmeal on a baking sheet. Stretch dough into a 9 1/2-inch round; transfer to baking sheet. Drizzle dough with oil, and spread tomato sauce on top leaving a 1/2-inch border; top with cheese. Place pepper mixture on top of cheese and season with salt and pepper. Bake until crust is golden brown and cooked through, 18 to 20 minutes.

ALLIE'S MUSHROOM PIZZA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place pizza crust on baking sheet.
• In a small bowl, mix together olive oil and sesame oil. Brush onto pre-baked pizza crust, covering entire surface. Stack the spinach leaves, then cut lengthwise into 1/2 inch strips; scatter evenly over crust. Cover pizza with shredded mozzarella, and top with sliced mushrooms.
• Bake in preheated oven for 8 to 10 minutes, or until cheese is melted and edges are crisp.

VEGAN MUSHROOM, PEPPER, & OLIVE PIZZA RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• In a food processor, pulse the walnuts until mostly crumbly, about 10 pulses. Add the mushrooms and pulse again until crumbly, but do not to overprocess.
• Heat the olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the garlic and cook for another 2-3 minutes, until fragrant. Add the mushroom walnut mixture and cook for 5-7 minutes, until most of the liquid from the mushrooms has been released and evaporated. Add the soy sauce, paprika, fennel, salt, and pepper and cook for 3-4 minutes more, until the mushroom mixture begins crisp slightly. Remove from the heat.
• Use your hands to stretch the pizza dough into a circle about 14 inches (35 cm) in diameter and ½-inch (1 ¼ cm) thick. Lay on a sheet of parchment paper.
• Spread the marinara sauce over the pizza dough in an even layer, then sprinkle with the vegan mozzarella. Top with the mushroom walnut mixture, olives, and bell pepper.
• Bake for 14-16 minute, until the crust is lightly golden around the edges.
• Cut into 8 slices and serve.
• Enjoy!