Mushroom, Bell Pepper &Amp; Onion Pizza with Garlic Butter Crust and Basil Drizzle

These homemade pizzas are loaded with tender sautéed mushrooms, sweet bell pepper and onion, all on a golden, crispy crust brushed with garlic butter. A final drizzle of basil paste adds a bright, herby finish that ties everything together.

Perfect for a fun dinner, this recipe lets you customize the toppings and enjoy a delicious, from-scratch pizza night.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Parmesan Cheese BlockView ingredient guideLike ingredientDislike ingredient

2 unit Pizza DoughView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

5 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position (top and middle for 4 servings) and preheat to 475°F. Wash and dry produce. Sprinkle flour on a clean work surface. Remove pizza dough from packaging and place on floured surface. Shape each piece into a ball. Cover with a clean kitchen towel and let rest at room temperature for 20 minutes.
2. Meanwhile, core, deseed and slice bell pepper into strips. Halve, peel and thinly slice onion. Trim and slice mushrooms into ½-inch pieces. Heat a drizzle of olive oil in a large pan over medium-high heat. Add bell pepper, onion and mushrooms; season with salt and pepper. Cook, stirring occasionally, until softened, 4-6 minutes.
3. After dough has rested 20 minutes, line a baking sheet (or two for 4 servings) with parchment paper. Press and stretch each dough ball into a rough oval and place on the prepared sheet. Cover with a clean kitchen towel and let rest 15 minutes more.
4. Using floured hands, press and stretch dough into larger ovals, about 10 inches long and 5-6 inches wide. Spread marinara sauce over each oval. Sprinkle with mozzarella. Top with sautéed vegetables. Grate half the Parmesan over the top. Lightly brush edges of dough with olive oil.
5. Bake on the top rack until crusts are golden brown and crisp, 14-18 minutes (for 4 servings, bake on top and middle racks, swapping halfway). Meanwhile, in a small microwave-safe bowl, combine garlic powder and 2 tbsp butter. Cover with plastic wrap and microwave until melted, 30-60 seconds. Stir.
6. Brush the crust edges with garlic butter. Drizzle pizzas with basil paste. Grate remaining Parmesan over top. Slice and serve.

Recipe Tips

FAQ

Can I use pre-sliced mushrooms?

Yes, if your mushrooms are pre-sliced, you can skip the slicing step and add them directly to the pan.

Can I make this recipe gluten-free?

Absolutely! Substitute the pizza dough with your favorite gluten-free pizza dough and use gluten-free flour for dusting.

How do I store leftovers?

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or toaster oven until crispy.