Sheet Pan Green Pepper and Mushroom Pizza with Fresh Side Salad
A hearty vegetarian pizza featuring sautéed bell peppers and mushrooms on a crispy homemade crust, topped with melted mozzarella and finished with parmesan. The pizza bakes on a sheet pan for easy preparation, while a fresh cucumber and cherry tomato salad with balsamic vinaigrette provides a bright contrast. Perfect for weeknight dinners or casual entertaining when you want something satisfying but not too heavy.
Ingredients
- 1 lb pizza dough
- 1 Tbsp all-purpose flour
- 2 cloves garlic, chopped
- 1 green bell pepper, thinly sliced
- 8 oz button mushrooms, sliced
- 1 can crushed tomatoes
- 1 tsp dried oregano
- 1 tsp brown sugar
- olive oil, for brushing dough
- 6 oz mozzarella cheese, grated
- 3 Tbsp parmesan cheese, grated(optional)
- ¼ tsp red pepper flakes(optional)
- 8 oz cucumbers, cubed
- 1 cup cherry tomatoes, halved
- 1 ½ Tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 3 Tbsp olive oil
- 5 oz mixed greensarugula1:1peppery
Adds peppery bite to balance rich pizza
Instructions
- 1
Heat oven to 425F
- 2
Brush sheet pan with olive oil
- 3
Stretch pizza dough to cover sheet pan using hands
- 4
Bake dough on upper rack for 3 minutes without toppings
- 5
Remove dough from oven and spread with sauce
- 6
Top with mozzarella then mushrooms and bell peppers
- 7
Return to oven and bake until crust is golden brown, 8 to 10 minutes more
- 8
Add parmesan and red pepper flakes if using and broil for 1 to 2 more minutes
- 9
While pizza bakes, whisk together vinegar and mustard in large salad bowl
- 10
Add olive oil while whisking
- 11
Add salad greens, cucumbers, and tomatoes on top but wait to toss until serving
- 12
Slice pizza and serve with salad on the side
Tips
Pre-baking the dough for 3 minutes before adding toppings prevents a soggy crust and ensures the base gets properly crispy.
Pile the vegetable toppings generously as they will shrink during cooking, concentrating their flavors.
Wait to toss the salad until just before serving to keep the greens crisp and prevent wilting from the dressing.
Good to Know
Refrigerate leftover pizza for up to 3 days. Store salad components separately.
Pizza dough can be stretched on pan and covered for up to 4 hours before baking. Prepare salad dressing up to 1 day ahead.
Serve pizza hot from oven. Add salad greens to dressing just before serving to prevent wilting.
Common Mistakes
Avoid adding toppings before the initial 3-minute bake to prevent soggy crust
Don't toss salad until serving time to keep greens crisp
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use store-bought pizza sauce instead of crushed tomatoes?
Yes, substitute with about 3/4 cup pizza sauce. You may want to reduce or omit the oregano and brown sugar since store-bought sauce is already seasoned.
What if I don't have a sheet pan?
Use a large baking sheet or divide the dough between two smaller pans. You can also use a pizza stone, though cooking times may vary slightly.
How long will leftover pizza keep?
Store covered in the refrigerator for up to 3 days. Reheat in a 350F oven for best results, or use a skillet to crisp the bottom.