Pepperoni Mushroom Pizza

This classic pepperoni mushroom pizza is an amazing comfort dish! You won’t believe how easily this crowd pleaser comes together! Every one will want seconds. This pizza comes with a side of tomato cucumber salad with balsamic dressing.

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You will need:

Preparation

1

Heat oven & prepare the mushrooms: Preheat the oven to 425F.

Slice the mushrooms in thin 1/2 cm slices.

2

Roll out the pizza dough: Lightly flour the counter. Place the dough on the floured surface and dust with flour. Roll out the dough to about 1/2 cm thick.

Optional: You can divide the dough in the amount of person you will serve and roll the dough into individual pizzas.

Gluten-Friendly: Skip this step as the pizza dough is already rolled out.

3

Garnish and Cook the pizza: Place the dough on a lined baking sheet. Use your hands to pull the dough and shape it as desired. Evenly spread the pizza sauce on the pizza. Evenly place the pepperoni on the pizza, top with mushrooms and sprinkle the mozzarella on the pizza. Bake in a 425F oven for about 15 minutes or until the crust is golden under the pizza and the mozzarella is bubbly.

Individual pizza note: If you are making individual pizzas, make sure to check them at about 10 minutes to make sure they are not overcooked.

Gluten-Friendly: Use Gluten Free Pizza dough* instead of the pizza dough. Bake about 10 minutes.

*Gluten Friendly 2 portion plan note: the Gluten Free Pizza dough is inside your delivery bag as it is too large to fit inside the meal box. Keep the Gluten Free Pizza dough in the fridge or freezer.

4

Prepare the vegetables: Dice the tomatoes in 2 cm dices. Slice the cucumber in 1/2 cm thick slices.

5

Assemble & garnish: In a large bowl, add the lettuce, tomatoes, cucumber and balsamic dressing. Combine. Slice the pizza and serve.

Bon Appétit!

What's in my meal kit?

2 portions

4 portions

6 portions

pizza dough

225 gr

450 gr

675 gr

signature pizza sauce

1/3 cup

2/3 cup

1 cup

pepperoni

80 gr

160 gr

140 gr

mushroom

80 gr

160 gr

240 gr

Mozarella

110 gr

220 gr

330 gr

lettuce blend

90 gr

180 gr

270 gr

mini cucumber

270 gr

tomatoes

balsamic dessing

1 tbsp

2 tbsp

3 tbsp

Recommended Wine Pairing

BERINGER MAIN & VINE CABERNET SAUVIGNON
A strong vanilla flavour with blackberry on the finish. Soft, smooth tannins.
Region: California, USA
Alcohol: 13%
Price (SLGA): $12.78

E&J GALLO FAMILY VINEYARDS CHARDONNAY
Flavours of citrus notes, hints of vanilla and a dash of oak. The mouth-feel is soft, with a medium weight and slight crispiness. A lingering finish taste of ripe, red apples.
Region: California, USA
Colour: White
Alcohol: 12%
Price (SLGA): $10.09

Health Fact

Dr. Craig Herrington Naturopath

Regina Naturopathic

TOMATO
Tomatoes are the greatest source of lycopene, a potent antioxidant that is important for mens prostate health and for heart health.

Cooking with Kids

Lacey Engel, Registered Diatitian

Beyond Baby Nutrition

GET COOKING
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table.

MAKING THIS RECIPE WITH KIDS ?
Children are significantly more likely to try new foods when they helped prepare it. Let the child help complete these steps: