Portobello Mushroom, Fresh Peppers And Goat Cheese Pizza
36
It smelled so good when the pizza was baked in the oven, and it tasted so good. The topping ingredients were so yummy, perfectly delicious together. Goat cheese added creaminess and cheesiness. It lasted a few minutes once the pizza came out of the oven...
Ingredients
| 10 | ounces |
pizza crust dough
refrigerated |
* |
| 1 | tablespoon |
olive oil
|
|
| 2 | cloves |
garlic
minced |
|
| 1 | each |
sweet red bell peppers
sliced |
|
| 1 | each |
sweet yellow bell peppers
sliced |
|
| 2 | each |
mushrooms, portabello
thinly sliced |
* |
| 6.5 | ounces |
artichoke hearts
marinated, drained and chopped |
|
| 4 | ounces |
goat (chevre) cheese
crumbled |
|
| 3 | tablespoons |
balsamic vinegar
|
Directions
Preheat the oven to 450℉ (230℃).
Grease a baking sheet, or round pizza pan.
Spread pizza dough out evenly on the prepared pan.
Drizzle with olive oil.
Sprinkle the garlic over the crust.
Arrange red and yellow bell peppers, mushrooms and artichoke hearts on top, then dot with pieces of goat cheese.
Drizzle balsamic vinegar over the top.
Bake for 15 to 20 minutes in the preheated oven, until the edges are golden brown.
