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Mushroom, Asparagus, and Roasted Red Pepper Pizza

Photo: Jennifer Causey; Styling: Claire Spollen


Serves 4 (serving size: 2 wedges)

It's easy to skip delivery when pizza is so much fun to make at home. Load up the pie with as many veggies as you want.


  • 1 tablespoon olive oil
  • 1 (1-pound) package presliced cremini mushrooms
  • 2 teaspoons balsamic vinegar
  • 12 ounces refrigerated fresh pizza 0dough
  • 1 tablespoon cornmeal
  • 1/2 cup lower-sodium marinara sauce (such as Dell'Amore)
  • 1/2 cup thinly diagonally sliced asparagus
  • 1/4 cup bottled roasted red bell peppers, rinsed, drained, and sliced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper
  • 4 ounces fresh mozzarella cheese, thinly sliced

Nutrition Information

  • calories 373
  • fat 12.2 g
  • satfat 4.5 g
  • monofat 5.2 g
  • polyfat 1.2 g
  • protein 17 g
  • carbohydrate 48 g
  • fiber 8 g
  • cholesterol 23 mg
  • iron 3 mg
  • sodium 553 mg
  • calcium 13 mg

How to Make It

  1. Place a pizza stone or heavy baking sheet in oven on the bottom rack. Preheat oven to 450° (keep pizza stone or baking sheet in oven as it preheats).

  2. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add mushrooms; sauté 10 minutes or until browned. Stir in vinegar.

  3. Place pizza dough in a medium microwave-safe bowl; cover with plastic wrap. Microwave at MEDIUM (50% power) for 30 seconds.

  4. Roll dough to a 14-inch circle on a lightly floured surface. Carefully remove pizza stone from oven. Sprinkle cornmeal over stone; place dough on stone. Spread sauce over crust, leaving a 1/2-inch border. Arrange mushroom mixture, asparagus, and bell peppers over dough. Top pizza with salt, crushed red pepper, and cheese. Bake at 450° for 15 minutes or until browned. Remove pizza from oven. Cut into 8 wedges.