San Francisco’s favorite, Vicolo’s Cornmeal Pizza Crusts, strikes again. This time vegetarian style disguised under layers of meaty mushrooms and smoky provolone. Anaheim green chili peppers drew me in as an unusual ingredient for a pizza though it brought the exact elements I was looking for: color, mild heat, and a southwestern flavor.

With the crust all-ready to go, these pizzas allow the pizzaiolo to come out in all of us. It’s too easy! The only way I foresee being able to really goof up on this pizza would be in cooking the mushrooms. One of the most valuable things I learned in cooking is how to use salt. Mushrooms hold so much water that if they are salted when first hitting a hot pan they will steam in their own liquid but if they are browned before salting they take on a whole other meaty flavor. Don’t have a soggy pizza… treat your mushrooms right.

California Love- Meaty, Smokey Vegetarian Cornmeal Crust Pizza

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Author: Olivia Caminiti
Total Time: 40 minutes
Yield: 4 servings 1x

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Description

A vegetarian pizza with a southwestern twist, featuring meaty mushrooms, smoky provolone, and a unique Anaheim chili pepper on a Vicolo cornmeal crust.

Ingredients

Units Scale

1 Vicolo cornmeal crust, thawed
1/3 cup (2.75 oz.) red sauce
2 tablespoons (1 oz.) olive oil
16 oz. crimini mushrooms, sliced 1/4" (.635 cm)
1 Anaheim green chili pepper, sliced 1/4" (.635 cm)
1/2 white onion, sliced
4 oz. smoky provolone cheese, shredded
Salt, to taste
Black pepper, to taste

Instructions

Preheat oven to 425°F (218°C) with the rack in the center position.
In a medium-large sauté pan over medium heat, add olive oil. Once hot, add the crimini mushrooms. Sauté until the mushrooms release their liquid and it evaporates, about 8-10 minutes. Do not salt the mushrooms until they are browned to enhance their meaty flavor.
Once the mushrooms are browned, add the sliced onions and Anaheim green chili pepper. Sauté for an additional 5 minutes until the onions are soft and translucent. Season with salt and black pepper to taste.
Spread the red sauce evenly over the thawed cornmeal crust.
Evenly distribute the sautéed mushroom mixture over the sauce.
Top with shredded smoky provolone cheese.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly and the crust is golden brown.
Remove from the oven, let cool slightly, slice, and serve.

Notes

For best results, do not salt the mushrooms until they are browned to avoid a soggy texture. The Anaheim chili adds a mild heat and southwestern flavor. This pizza is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain the crust’s crispiness.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American