Loaded Mushroom, Green Pepper and Bacon Pizza with Garlic Butter Crust

This loaded mushroom, green pepper and bacon pizza is all about bold flavors and a crispy, golden crust. Sautéed mushrooms, sweet bell pepper and onion are piled over a tangy marinara sauce, then topped with melty mozzarella and sharp Parmesan. The real star is the garlic butter brushed onto the crust, giving it a rich, savory finish.

A drizzle of basil paste adds a fresh, herby lift that balances the hearty toppings. Whether you’re making pizza night special or just craving something delicious, this recipe delivers a satisfying, from-scratch experience without the delivery fee.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView 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

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 475°F. Wash and dry produce. Sprinkle flour over a clean work surface (reserve a little for dusting your hands in Step 4-we used ½ tsp; 1 tsp for 4). Remove pizza dough from packaging and place on floured surface. Shape each piece of dough into a ball. TIP: Spray your hands with nonstick cooking spray or dust with flour to prevent sticking. Cover with a clean kitchen towel and let rest at room temperature for 20 minutes.
2. While dough rests, core, deseed and slice bell pepper into strips. Halve, peel and thinly slice onion. Trim and slice mushrooms into ½-inch-thick pieces (skip if your mushrooms are pre-sliced!). Heat a large 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 veggies are softened, 4-6 minutes.
3. Once dough has rested 20 minutes, line a baking sheet (two baking sheets for 4 servings) with parchment paper. Carefully press and stretch each dough ball into a rough oval shape and place on one side of prepared sheet (you’ll have two dough ovals per baking sheet). TIP: If needed, use a rolling pin to help roll out dough. Cover with a clean kitchen towel and let rest 15 minutes more (this will make stretching the dough into a larger shape even easier!).
4. Once dough has rested 15 minutes, use floured hands to press and stretch dough on baking sheet into larger oval shapes, about 10 inches long and 5-6 inches wide. Spread each dough oval with as much marinara as you like; sprinkle with mozzarella. Top with as many veggies as you like. Grate half the Parmesan over top. Lightly brush edges of dough with olive oil.
5. Bake pizzas on top rack until crusts are golden brown and crisp, 14-18 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.) Meanwhile, in a small microwave-safe bowl, combine garlic powder and 2 TBSP butter (4 TBSP for 4). Cover with plastic wrap and microwave until melted, 30-60 seconds. Stir to combine.
6. Once pizzas are done, brush edges of crust with garlic butter. Drizzle pizzas with as much basil paste as you like. Grate remaining Parmesan over top. Slice pizzas as desired. Divide between plates and serve.

Recipe Tips

FAQ

Can I use pre-shredded mozzarella?

Yes, but freshly grated mozzarella melts better and gives a creamier texture.

Can I make this pizza vegetarian?

Absolutely! Simply omit the bacon and add extra mushrooms or other veggies like olives or spinach.

How do I store leftovers?

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven or toaster oven for best results.