Mushroom & capsicum pizza
50 minutes
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
3 people made this
Ingredients
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
Directions
Preparation:20min ›
Cook:30min ›
Ready in:50min
- 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.
- 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.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(0)
Reviews in English (0)
Write a review
Click on stars to rate