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 3/4 oz. / 80 ml) red sauce
- 2 tbsp (1 oz. / 30 ml) olive oil
- 16 oz. (450 g) crimini mushrooms, sliced 1/4" (.635 cm)
- 1 Anaheim green chili pepper, sliced 1/4" (.635 cm)
- 1/2 white onion, sliced
- 4 oz. (115 g) 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
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4 grams
- Sodium: 600 mg
- Fat: 18 grams
- Carbohydrates: 40 grams
- Fiber: 3 grams
- Protein: 14 grams
- Cholesterol: 25 mg