Green Pepper, Onion & Mushroom Pizzas
with Garlic Butter Crust & Basil Drizzle
- Milk
- Wheat
These golden-crusted pizzas are layered with tender sautéed mushrooms, sweet bell pepper, and onion. A buttery, garlicky base holds melty mozzarella and sharp Parmesan, and the pies are finished with a fragrant drizzle of basil paste for a bright, herby lift.
Ingredients
1 unit
Green Bell Pepper
1 unit
Onion
½ cup
Mozzarella Cheese
(Contains: Milk)
1 unit
Parmesan Cheese Block
(Contains: Milk)
2 unit
Pizza Dough
(Contains: Wheat)
1 tablespoon
Flour
(Contains: Wheat)
1 teaspoon
Garlic Powder
5 ounce
Marinara Sauce
4 ounce
Button Mushrooms
1 ounce
Basil Paste
Not included in your delivery
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Olive Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 475 degrees. Wash and dry produce.
-
Sprinkle flour over a clean work surface (reserve a little for dusting your hands in Step 4—we used ½ tsp; 1 tsp for 4). Remove pizza dough from packaging and place on floured surface. Shape each piece of dough into a ball. TIP: Spray your hands with nonstick cooking spray or dust with flour to prevent sticking.
-
Cover with a clean kitchen towel and let rest at room temperature for 20 minutes.
-
While dough rests, core, deseed, and slice bell pepper into strips. Halve, peel, and thinly slice onion. Trim and slice mushrooms into ½-inch-thick pieces (skip if your mushrooms are pre-sliced!).
-
Heat a large drizzle of olive oil in a large pan over medium-high heat. Add bell pepper, onion, and mushrooms; season with salt and pepper. Cook, stirring occasionally, until veggies are softened, 4-6 minutes.
- Once dough has rested 20 minutes, line a baking sheet (two baking sheets for 4 servings) with parchment paper. Carefully press and stretch each dough ball into a rough oval shape and place on one side of prepared sheet (you’ll have two dough ovals per baking sheet). TIP: If needed, use a rolling pin to help roll out dough.
- Cover with a clean kitchen towel and let rest 15 minutes more (this will make stretching the dough into a larger shape even easier!).
-
Once dough has rested 15 minutes, use floured hands to press and stretch dough on baking sheet into larger oval shapes, about 10 inches long and 5-6 inches wide.
-
Spread each dough oval with as much marinara as you like; sprinkle with mozzarella. Top with as many veggies as you like. Grate half the Parmesan over top. Lightly brush edges of dough with olive oil.
-
Bake pizzas on top rack until crusts are golden brown and crisp, 14-18 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.)
-
Meanwhile, in a small microwave-safe bowl, combine garlic powder and 2 TBSP butter (4 TBSP for 4). Cover with plastic wrap and microwave until melted, 30-60 seconds. Stir to combine.
-
Once pizzas are done, brush edges of crust with garlic butter. Drizzle pizzas with as much basil paste as you like. Grate remaining Parmesan over top.
-
Slice pizzas as desired. Divide between plates and serve.
