Sunday, May 22, 2011

Veggie Pizza with Bell Peppers, Mushrooms, and Olives (12-inch)

These are my three favorite pizza toppings. And a homemade pizza almost always tastes better than delivery!


1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
1/2 to 3/4 cup Classic Pizza Sauce (or your favorite plain red pizza sauce)
1 cup shredded mozzarella cheese
1 tablespoon extra virgin olive oil
1 small clove garlic, minced
1/2 green bell pepper, seeded and diced or julienned
4-6 ounces fresh white or brown (crimini) mushrooms, sliced
Salt and freshly ground black pepper to taste
1/3 cup black olives, pitted and sliced
1 1/2 tablespoons grated Parmesan cheese

Preheat oven to 425 degrees Fahrenheit.

Prepare the pizza crust and press into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.

Spread the pizza sauce evenly over the crust. Sprinkle with 1/2 cup of the mozzarella.

In a medium skillet, heat the olive oil over medium heat. Add the garlic, bell pepper, and mushrooms. Saute for 4-6 minutes, until the vegetables are cooked through, the mushrooms are lightly golden, and most of the liquid from the mushrooms has evaporated. Season with salt and pepper.

Sprinkle the garlic-pepper-mushroom mixture evenly over the pizza, and then top with the olive slices.

Top the pizza with the remaining 1/2 of the mozzarella and the Parmesan.

Bake for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing

-- 3-4 servings

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