Mushroom & capsicum pizza

Mushroom & capsicum pizza


3 people made this

Cheddar and Swiss-style cheeses – as well as the Italian grating cheeses – are potent flavourings, even in modest amounts, so are especially good for cooking. They offer quality protein and – along with the melting cheeses like mozzarella – are rich in calcium.

Janet Mitchell

Serves: 6 

  • 1 teaspoon olive oil
  • 1 red capsicum, thinly sliced
  • 1 green capsicum, thinly sliced
  • 250g mushrooms, sliced
  • 1/2 teaspoon dried oregano
  • Salt
  • 1 purchased pizza base (30cm)
  • 1/4 cup tomato pasta sauce
  • 250g mozzarella cheese, thinly sliced
  • Freshly ground black pepper

Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Heat the oil in a large nonstick frying pan over moderate heat. Add the capsicums and cook for 5 minutes or until crisp-tender. Add the mushrooms, oregano and a pinch of salt, then cook for 4 minutes or until the mushroom liquid has evaporated. Put aside.
  2. Preheat the oven to 220°C. Spray a baking tray with cooking spray. Place the pizza base on the prepared tray. Spoon the tomato sauce over the pizza base then top with the capsicum mixture, the mozzarella and a little pepper. Bake the pizza for 15 minutes or until the cheese has melted and the crust is browned.

Did you know?

A high intake of calcium, especially during childhood and adolescence, can reduce the risk of developing osteoporosis, a condition where bones become brittle and weak. The calcium in cheese (and other dairy products) is more easily absorbed than calcium in other foods.

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