Pepper Mushroom And Onion Pizza With Hazelnut Dough Food

BELL PEPPER, MUSHROOM AND ONION PIZZA

Steps:

• Preheat the oven to 450℉ (230℃). Stretch or roll the pizza dough into a 12-inch circle. Sprinkle 1 to 2 tablespoons cornmeal over a pizza pin. Place the pizza dough onto the pizza pin. Spoon the pizza sauce over the dough evenly, then sprinkle the cheese to cover the sauce. Arrange the mushrooms, bell peppers and red onions over the cheese. Sprinkle a bit salt and black pepper to taste if needed. Bake for about 15 minutes, or until the cheese melts, the edges of the pizza dough become slightly brown. Remove from the oven and let cool for a few minutes. Cut into wedges and serve warm with hot sauce if needed.

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!

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.

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.

SAUSAGE, PEPPERS AND ONION DEEP DISH PIZZA

Steps:

• In a stand mixer fitted with a dough hook, combine the flour, sugar, yeast and 1 1/2 teaspoons salt. Add the water and oil and mix to combine (you may have to get in there with a spatula to help everything incorporate). Turn the mixer to medium-high and knead the dough until it is smooth and pulls away from the sides of the bowl without sticking, adding more flour 1 tablespoon at a time if needed, 7 to 10 minutes.
• Coat a large bowl with oil and transfer the dough to the bowl. Toss a few times to coat the dough. Cover and let sit at room temperature until it has doubled in size, 1 to 2 hours.
• Once the dough is ready, preheat the oven to 500 degrees F.
• Liberally coat two 10-inch cake pans with the softened butter. Divide the dough into two balls and place each one in a pan. Cover loosely and let sit for about 20 minutes while the oven preheats and you prepare the other toppings.
• Place the tomatoes in a strainer and sprinkle on a couple good pinches of salt; let drain for 10 minutes. Flatten out the dough all over the bottoms of the pans and about 1 1/2 inches up the sides. Top with cheese slices, overlapping them. Tear the sausage into golf ball-size pieces, then press on top of the cheese and flatten, leaving little holes for the cheese to poke through. Top with the tomatoes, peppers and onions. Sprinkle over the Pecorino-Romano and oregano.
• Bake until the crust is a deep golden brown, the cheese on top is turning golden and the sauce has begun to bubble, 30 to 40 minutes. Let cool slightly before slicing. Sprinkle with crushed red pepper, if desired.

CHORIZO, MUSHROOM AND ONION PIZZA

Steps:

• Topping -- In a large saute pan add the chorizo and cook until crumbled and golden brown. Remove to a plate with a paper towel and let it drain.
• Now to the same pan, remove most of the drippings but reserve a little (1 teaspoon or so) to cook the onions and mushrooms inches If necessary you can a little more olive oil. Saute the onions and mushrooms until they are golden brown and soft. Add the chorizo back in the pan and mix well to combine all the flavors. Remove from the heat while you start your crust.
• Pizza Crust -- Follow directions for the pizza crust. Whether it is a store bought crust, dough or from a pizza place. But when I crisp mine up, I like to brush on a mix of olive, garlic, oregano and pepper. Then bake to firm up the crust.
• Top and Bake -- Top your pizza with the sausage, onion and mushroom mixture and then top with the grated cheeses. On a grill, medium heat; In a oven, 425 degrees until golden brown and the cheese is melted and bubbly. About 10-15 minutes. ENJOY this very unique pizza.

PEPPERS, ONIONS AND MUSHROOMS

Steps:

• Clean and cut all vegetables (remove stems from mushrooms) except garlic, into strips about 1/2-inch size. (this may seem like alot, but it cooks down).
• Using large skillet, heat oil over medium-high heat.
• Add only onions first. Cook, stirring occasionally, until translucent. Lower heat to simmer and continue to cook for 15 minutes or until starting to get golden color.
• Raise heat to medium-high, add peppers and salt, Stir well into onions. Continue to cook until peppers JUST START to get soft.
• Add mushrooms, combining well.
• Add black pepper, garlic, and pepper flakes.
• Stir well. Lower heat to simmer. DO NOT COVER as this will poach vegetables.
• Continue to simmer until mushrooms give off their juices but are still firm. It is important NOT to overcook as they will cook again when reheated to be used.
• Remove skillet from heat. Stir.
• Allow to cool. Peppers and mushrooms should still have body to them.
• I like to bag portions in plastic sandwich bags, spread out so they are flat in bag. This makes for easy storage once they are frozen. I then place several bags into a freezer storage bag.
• I have kept this mix frozen for over a year without change in flavor.

ONION, GREEN BELL PEPPER, BLACK OLIVE AND MUSHROOM PIZZA

Steps:

• Mix water with yeast and sugar in a large mixing bowl, set aside for 5 minutes to let it bloom.
• Add the garlic, oil, salt and herbs.
• Add about 1 1/2-2 cups flour, mix well.
• Pour onto a floured board, add remaining flour as needed,.
• knead for about 5 minutes (this dough is really soft).
• Cover with the mixing bowl.
• let rise about 20-30 minutes or until doubled in bulk.
• Punch dough down, knead on lightly floured board, oil your pizza pan.
• Roll out dough in the pizza pan.
• Spread dough with the sauce.
• Sprinkle with the herbs, these are approximate measurements, do to your taste please.
• Decorate with the green peppers, mushrooms, onions and olives.
• Sprinkle with cheese or sliced vegan cheese.
• Place in a preheated 425 degree oven.
• Bake until golden on bottom, take out and spray the crust with cooking spray.
• Return to oven, broil to melt cheese and to make it golden, less than a minute.
• Let it rest for 2 minutes and cut.

STEAK, MUSHROOM, AND ONION PIZZA

Steps:

• Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onions, mushrooms, and garlic and saute 1-2 minutes, or until starting to release juices. Add salt, pepper, thyme, and balsamic vinegar and stir-fry until onions are just turning brown, about 10 minutes. Remove from pan and set aside.
• In same skillet, heat remaining 2 tablespoons olive oil. Add beef strips and stir-fry until browned, about 4-5 minutes. Add mushroom mixture back to skillet and cook until heated through. Add enough flour to thicken juices. Remove from heat and set aside.
• Meanwhile, heat oven to 400* F. Spread pizza dough out into a 12 inch circle in a greased pizza pan. Bake at 400* F for about 10 minutes, or until just turning pale golden.
• Spread sauce over crust. Top with about 1 cup of the mozzarella cheese (use more if desired). Place beef mixture evenly over cheese. Top with remaining mozzarella.
• Return to oven and bake at 400* F for another 10-12 minutes, or until cheese is melted with golden brown spots.