Recipe by STEPHANIE ROSE
"Tons of flavorful ingredients make this pizza unique and delicious. The balsamic vinegar caramelizes and makes a sort of sauce."
Watch video tips and tricks
1 (10 ounce) can
refrigerated pizza crust dough
red bell pepper, sliced
yellow bell pepper, sliced
portobello mushrooms, thinly sliced
1 (6.5 ounce) jar
marinated artichoke hearts, drained and chopped
goat cheese, crumbled
As the original submitter of this recipe, I have since changed a few things when I make this. I sautee the mushrooms in soy sauce and water. I use roasted red peppers from the jar instead of fresh and I sprinkle fresh basil leaves on top. Also, it helps to cook the dough for about 5 minutes prior to adding the toppings. Glad most of you are enjoying it!!!
This was absolutely the worst tasting pizza ever. My husband who will eat just about anything, couldn't touch more than one bite. AWFUL. Can't believe the time I wasted preparing it. Makes me not believe the reviews anymore.....
This pizza is delicious! I also sauteed the garlic, peppers, and mushrooms beforehand, and added a dash of white wine, and some fresh rosemary and oregano. Then, to give it a little bite, I sprinkled crushed red pepper all over the dough before baking. It was great :)
After reading some of the constructive reviews, I cooked the sliced mushrooms in the microwave first so that I could soak up the moisture with a paper towel. I also raised the cooking temperature to 375 degrees and still cooked it a little longer than the suggested 20 minutes. I’m a new cook at age 65, but I’m not afraid to try something out of the ordinary such as this. Because I do the cooking 3 nights each week, this was ample for my wife and me for two meals. It reheats OK in the microwave. I liked it well enough to take the picture. I’ll make it again.
this was awesome. i used a boboli pizza crust instead of dough. also added a layer of fresh spinach and red onion.
Tasty, beautiful, simple recipe. Loads of toppings; I used orange and red bell peppers and sauteed all the veggies and garlic in olive oil and flashed with balsamic vinegar instead. I loved how the goat cheese added a nice tang and saltiness. Next time, I'll try roasting / grilling the vegetables too to add another layer of flavour. Thank you for sharing this Stephanie!
I took the suggestion of adding crushed red pepper flakes to the dough, and didn't pre-saute anything. Wonderful!
Wonderful!!! Very yummy. I used homemade whole wheat dough, which went well with this rustic style pizza. I did two thing differently. I add caramelized red onions after the garlic and I used herb flavored goat cheese. I'll definitely be making this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Portobello Mushroom, Fresh Peppers and Goat Cheese Pizza
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 77
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Fresh arugula and cherry tomatoes in a creamy, garlicky pasta sauce.
These roasted green bell peppers are stuffed with a savory feta and rice mixture.
This substantial, 5-star salad features a sweet and tangy balsamic dressing.