Mushroom and Bell Pepper Pizza

This homemade Mushroom and Bell Pepper Pizza is a delightful combination of earthy mushrooms, sweet bell peppers, and gooey mozzarella on a freshly made base. With its crispy crust and rich tomato sauce, it’s a perfect choice for a casual dinner or a gathering with friends.

Prep Time 25

Cook Time 15

Rising 1

Total Time 1 40

Servings Portions

Ingredients

For the Dough:

For the Sauce:

400 g chopped tomatoes
2 tbsp olive oil
2 cloves garlic minced
1 tsp dried oregano
salt to taste
pepper to taste

For the Toppings:

150 g mushrooms sliced
1/2 large red bell pepper chopped
1/2 large yellow bell pepper chopped
1/2 medium white onion sliced
250 g mozzarella torn
basil leaves Fresh
Olive oil for drizzling

Instructions

Prepare the Dough:

In a large bowl, mix the flour, yeast, sugar and salt.
500 g bread flour, 7 g instant yeast, 1 tsp sugar, 1 tsp salt
Gradually add the warm water and olive oil, combining until a soft dough forms.
325 ml warm water, 2 tbsp olive oil
Knead on a floured surface for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean towel, and leave to rise for 1 hour or until doubled in size.

Make the Sauce:

Heat the olive oil in a saucepan over medium heat.
2 tbsp olive oil
Add the garlic and sauté until fragrant.
2 cloves garlic
Pour in the chopped tomatoes, add the oregano and season with salt and pepper.
400 g chopped tomatoes, 1 tsp dried oregano, salt, pepper
Simmer for 20 minutes, stirring occasionally until the sauce thickens. Set aside.

Assemble and Bake:

Preheat your oven to 220°C (200°C fan) / 425°F.
Divide the dough into two portions and roll out each into a round or oval shape.
Place on a baking tray or pizza stone.
Spread a generous layer of sauce on each base.
Evenly distribute the mushrooms, bell peppers, onion and mozzarella.
150 g mushrooms, 1/2 large red bell pepper, 1/2 large yellow bell pepper, 1/2 medium white onion, 250 g mozzarella
Drizzle with a little olive oil.
Olive oil

Bake:

Bake for 12-15 minutes or until the crust is golden and the cheese is bubbling.

Serve:

Garnish with fresh basil leaves if desired and enjoy!
basil leaves

Notes

Tips for a Perfect Base on your Mushroom and Bell Pepper Pizza:

Allow the dough to rise in a warm, draught-free place for a light and airy crust.

Use a pizza stone if possible for an authentic crispy base.

Preheat the oven thoroughly for even cooking.

Don’t overload the pizza with toppings – a lighter hand ensures a crisper crust.

For extra flavour, brush the edges of the dough with olive oil and sprinkle a little sea salt before baking.

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