Mushroom-Pepper Pizza

Oxmoor House
8 servings.


+ Add To Shopping List
2 1/2 teaspoons rapid rise yeast
2 cups bread flour
1 teaspoon salt
1 teaspoon olive oil
3/4 cup plus 3 tablespoons water
3 tablespoons bread flour, divided
Vegetable cooking spray
1 tablespoon cornmeal
1 cup thinly sliced fresh mushrooms
1/2 cup thinly sliced onion
6 cloves garlic, thinly sliced
1 large sweet red pepper, thinly sliced
1 teaspoon garlic-flavored olive oil
1 tablespoon chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
1 1/4 cups (5 ounces) shredded reduced-fat Cheddar cheese


Combine first 3 ingredients in a large mixing bowl; stir well. Combine olive oil and water in a saucepan; heat to 120° to 130°.

Gradually add liquid mixture to flour mixture, beating well at low speed of an electric mixer. Beat 2 additional minutes at medium speed.

Sprinkle 2 tablespoons bread flour evenly over work surface.

Turn dough out onto floured surface, and knead until smooth and elastic (about 10 minutes). Place in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.

Sprinkle remaining 1 tablespoon bread flour evenly over work surface. Punch dough down; roll to a 14-inch circle on floured work surface. Transfer dough to a 14-inch pizza pan coated with cooking spray and sprinkled with cornmeal. Set aside.

Combine mushrooms and next 3 ingredients in a large bowl. Add garlic-flavored olive oil; toss well. Add oregano and next 3 ingredients; stir well. Arrange vegetable mixture evenly over pizza crust; sprinkle cheese evenly over vegetables. Bake at 425° for 15 to 20 minutes. Cut into wedges.

Created date

August 2009

Nutritional Information

Calories 222
Caloriesfromfat 22 %
Fat 5.4 g
Satfat 2.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 11 g
Carbohydrate 32.1 g
Fiber 0.0 g
Cholesterol 11 mg
Iron 0.0 mg
Sodium 499 mg
Calcium 0.0 mg