Mushroom and Pepper Pizza

Like the perfect pizza, this blends savoury (from the mushrooms) and sweet (from the peppers).

Preparation Time:
Cooking Time:
Yield: 2 servings

I've been making this pizza in one form or another for about 6 years. It all started as an attempt at recreating a pizza that I have fond memories of eating while watching Fresh Prince of Bel Air when I was like 10. I have no idea how similar it is because that was a long time ago and the supermarket defunct, but it's a great pizza, whether or not it's a faithful reproduction.


  • 200g strong white flour
  • 115mL water (~115g)
  • 20mL olive oil (~18.3g)
  • 4g easy bake yeast
  • 2g salt
  • 20g tomato purée (double concentrated)
  • 8g fresh basil
  • 2 button mushrooms (~20g)
  • 50g baby spinach
  • 2 cloves garlic (~12g)
  • ½ yellow, sweet pepper (~60g)


  1. Combine the flour, water, 15mL oil, yeast and salt and knead into a ball of dough.
  2. Preheat oven to 210°C (410°F)
  3. Quickly rinse the mushrooms and pepper and then finely slice.
  4. Mince the garlic and place in a ramekin, dipping bowl or similar with 5mL olive oil
  5. Roll the dough out into a base with a diameter of approximately 30cm (12")
  6. Place the pizza base onto a lightly oiled tray
  7. Spread the tomato purée onto the pizza base and then sprinkle the chopped basil and washed spinach on top.
  8. Place the slices of mushroom onto the pizza
  9. Put blobs of the garlic/olive oil mix in various places across the pizza
  10. Place the slices of pepper on top
  11. Spray pizza lightly all over with olive oil
  12. Bake for 12 to 20 minutes at 210°C (410°F)

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Special Diets

  • Suitable for vegetarians
  • Suitable for vegans


Per 100g Serving (254g)
Energy 774kJ 1972kJ
Energy 185kcal 471kcal
Fat 4.3g 10.8g
  of which saturates 0.74g 1.9g
Carbohydrates 29.8g 75.9g
  of which sugars 2.2g 5.6g
Fibre 1.8g 4.5g
Protein 6.1g 15.7g
Sodium 159mg 405mg
  as salt 0.4g 1g
Fruit/veg portions 0.48 1.2

Values are based on nutritional values of the ingredients, it doesn't allow for evaporation losses or changes caused by cooking. Figures are estimates only.