It’s pizza night! This bell pepper and pesto pizza is going to be a favourite. Take out has nothing on this comfort dish. This pizza is made with fresh pizza dough from the Italian Star Deli and topped with tofurkey, pesto, baked mushrooms, onions, bell peppers and mozzarella. Rolling this pizza dough and pilling it high with roasted vegetable will awaken your inner chef.
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preparation time: 20 min
Total time: 40 min - difficulty level: 2
- recipe ID: PB46
- cuisine region: fusion Mediterranean
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Tools
- knife
- cutting board
- baking sheet
- parchment or non-stick liner
- rolling pin
- pan
Preparation
1
Prepare the vegetables: Heat up the oven to 400F. Rinse and dry all produces. Cut the onion dices of about 1 cm thick. Slice the bell pepper and the mushroom in about 1/2 – 1 cm thick slices.
2
Cook the vegetables: Place the onion, bell peppers and mushrooms on a baking sheet lined with parchment or non stick-liner. Drizzle the vegetables with oil (1 tsp, 1/2 tsp) , sprinkle with salt (1/2 tsp, ¼ tsp), pepper (1/4 tsp, 1/8 tsp) and Italian Spice blend. Combine to evenly coat the vegetables. Cook for about 15 minutes in the oven or until the vegetables are cooked through and the onion is starting to become golden.
3
Cook the tofurkey: Add oil (1 tsp, 1/2 tsp) to a pan on medium heat, Place the tofurkey in the pan and stir regularly until it starts to get crispy*. This should take about 8 minutes.
Once the vegetables are cooked, take them out of the oven and increase the temperature to 450F to bake the pizza.
Note: The tofurkey is fully cooked, Cooking it in the pan gives it a nice texture.
4
Roll the dough: lightly dust a clean counter surface with flour (1 tbsp, 2 tbsp). Lightly coat the pizza dough with the flour by placing it on the floured counter and then turning it upside down. Roll the dough with a rolling pin until about 1/2 cm thick. If the dough is sticky dust it and the counter with more flour. The dough will likely bounce back and not keep it’s shape very well. You can finish shaping it in the baking sheet.
Gluten- Friendly: Skip this step as the dough is ready for toppings.
5
Assemble, bake and serve: Transfer the pizza dough to the baking sheet. Use your hands to pull the dough and shape it as desired. Place the pesto evenly across the pizza. Garnish with the tofurkey, the cooked mushrooms, onion, bell peppers and mozzarella. Bake in a 450F oven for about 15 minutes or until the crust is golden under the pizza and the mozzarella is bubbly. Cut in pieces and serve.
Gluten-Friendly: Bake about 8-10 minutes or until the mozzarella is becoming golden.
Bon Appétit!
Ingredients
Included
2 portions
4 portions
Dr. Herrington's
Regina Naturopathic
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Cooking with Kids
Cooking for kids?
Feel free to slowly introduce pesto to children as they may not like it’s flavour right away. You can easily swap the pesto by tomato sauce or combine the pesto with tomato sauce for a flavour kids are more used to.
Making this recipe with kids?
Ask the child to help by completing step 4.
- Roll the dough
Tags
Note: We cannot guarantee any dish is allergen free.
Nutritional value
