Mushroom, Bell Pepper and Green Onion Pizza
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You won’t miss the meat with this pizza, which gets its satisfying depth of flavor from sautéed cremini mushrooms. To speed preparation, use a food processor to make the pizza dough, puree the tomatoes for the sauce, slice the vegetables and grate the cheese.
Ingredients:
For the tomato sauce:
- 2 Tbs. olive oil
- 1/2 yellow onion, diced
- 2 large garlic cloves, minced
- 1 1/2 tsp. pizza seasoning
- 2 cans (each 14 1/2 oz.) diced tomatoes, drained and pureed in a food processor
- 2 Tbs. vegetable oil
- 4 oz. cremini mushrooms, sliced
- Kosher salt and freshly ground pepper, to taste
- 1/2 red bell pepper, seeded and thinly sliced
- All-purpose flour for dusting
- 1/2 batch food-processor pizza dough (see related recipe at left)
- 3 oz. mozzarella cheese, grated
- 1 Tbs. thinly sliced green onion, green portion only
Directions:
To make the tomato sauce, in a large saucepan over medium heat, warm the olive oil. Add the onion, garlic and pizza seasoning and cook, stirring frequently, until the onion is tender, 5 to 6 minutes. Stir in the tomatoes and bring to a simmer. Reduce the heat to medium-low and cook, stirring occasionally, until the sauce is thickened, about 30 minutes. Let cool to room temperature before using. This recipe makes about 2 3/4 cups sauce; you will need 1/2 cup sauce for the pizza. Refrigerate the rest for another use.
Place a pizza stone in an oven and preheat the oven to 450ºF.
In a small sauté pan over medium-high heat, warm 1 Tbs. of the oil. Add the mushrooms, salt and pepper and cook, stirring occasionally, until softened, about 6 minutes. Transfer the mushrooms to a paper towel-lined plate.
In the same pan over medium-high heat, warm the remaining 1 Tbs. oil. Add the bell pepper, salt and pepper and cook, stirring frequently, until just softened, about 4 minutes. Transfer the pepper to the plate with the mushrooms.
On a floured surface, roll out the pizza dough into a 12-inch round. Transfer to a floured pizza peel. Spread 1/2 cup tomato sauce evenly over the dough, leaving a 1-inch border. Top with the cheese, then with the mushrooms and bell pepper.
Carefully slide the pizza onto the preheated pizza stone. Bake until the cheese is bubbly and the crust is crisp, 12 to 15 minutes. Using the pizza peel, transfer the pizza to a cutting board and garnish with the green onion. Cut into slices and serve immediately. Makes one 12-inch pizza.
Williams-Sonoma Kitchen.
