Pesto Pizza with Mushrooms and Bell Peppers
Description:
Elevating the classic pizza, this Pesto Pizza with Mushrooms and Bell Peppers offers a unique twist on the traditional dish. Instead of the typical tangy tomato sauce, this recipe uses a rich, creamy pesto sauce made with fresh basil, toasted walnuts, and Parmesan. Topped with sautéed button mushrooms, vibrant red bell peppers, and melted cheddar, this pizza is the perfect fusion of flavors and textures. Ideal for a comforting lunch or dinner, it’s a delightful vegetarian option that’s sure to please everyone at the table.
Cuisine: Italian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Pizza Dough | 1 dough (prepared) |
| Button Mushrooms | 1 cup, sliced |
| Cheddar Cheese | ½ cup, grated |
| Red Bell Pepper (Capsicum) | 1, sliced |
For the Pesto:
| Ingredient | Quantity |
|---|---|
| Walnuts | ¼ cup, toasted |
| Basil Leaves | 250 grams (stems removed) |
| Garlic | 4 cloves, finely chopped |
| Salt | to taste |
| Whole Black Peppercorns | 1 tbsp, coarsely pounded |
| Extra Virgin Olive Oil | 2 tbsp |
| Parmesan Cheese | ½ cup, grated |
Preparation Time: 60 minutes
Cooking Time: 25 minutes
Total Time: 85 minutes
Servings: 2-4
Instructions
-
Prepare the Pizza Dough
Begin by preparing your whole wheat pizza dough as per the recipe instructions (or you can use store-bought dough). Set it aside and let it rise for the required time. -
Make the Basil Pesto
To make the pesto sauce, combine the toasted walnuts, garlic, basil leaves, salt, and pepper in a food processor. Pulse the ingredients until they form a coarse mixture. With the processor running, slowly drizzle in the extra virgin olive oil through the feed tube, allowing the pesto to blend smoothly. Add the grated Parmesan and pulse again for a minute until the pesto is creamy and well combined. Set the pesto aside. -
Sauté the Mushrooms
Heat a small amount of olive oil in a saucepan over medium heat. Add the sliced mushrooms and sauté them until they soften and all the moisture evaporates. Stir occasionally to prevent sticking, and cook until they are slightly golden. Set them aside. -
Assemble the Pizza
Preheat your oven to 475°F (245°C). Roll out the prepared pizza dough into a circle on a floured surface. You can make it as thin or thick as you prefer for your pizza crust. Once rolled out, carefully transfer the dough onto a pizza stone or a baking sheet lined with parchment paper.Spread an even layer of the prepared pesto sauce over the pizza dough, ensuring it covers the entire surface.
-
Add the Toppings
Evenly distribute the sautéed mushrooms and sliced red bell peppers over the pesto sauce. Sprinkle the grated cheddar cheese on top of the vegetables. If you like extra cheese, feel free to add a bit more. -
Bake the Pizza
Place the pizza in the preheated oven and bake for 20-25 minutes or until the crust is golden and slightly crispy around the edges. The cheese should be melted and bubbly, with a slightly browned top. -
Serve
Once the pizza is done, remove it from the oven and let it rest for a couple of minutes before slicing. Serve your Pesto Pizza with Mushrooms and Bell Peppers alongside a refreshing Cream of Celery Soup for a complete meal. For dessert, enjoy a Summer Fruit Tart to finish the meal on a sweet note.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 12 g |
| Carbohydrates | 45 g |
| Fat | 18 g |
| Saturated Fat | 5 g |
| Fiber | 5 g |
| Sugar | 5 g |
| Sodium | 300 mg |
| Cholesterol | 20 mg |
Pro Tip:
For an even richer flavor, try drizzling a little extra olive oil over the pizza before serving. If you like your pesto sauce with a bit more zing, add a squeeze of fresh lemon juice to brighten the flavors.
