Olive, Mushroom and Bocconcini Pizza

Olive, Mushroom and Bocconcini Pizza
  • 6 servings
  • 0:15 Preparation
  • 0:12 Cooking
  • 0:27 Total Time

Ingredients

Add all
  • 1

    pizza crust or 4 pita breads

  • 1 cup
    (250 mL)

    pizza sauce

  • crushed chili peppers to taste

  • fresh basil to taste

  • 1 cup
    (250 mL)

    white mushrooms, sliced

  • 0.500

    green pepper, sliced

  • canadian bocconcini cheese, sliced

  • as needed green and black pitted olives

  • 0.500

    onion, chopped

  • dried oregano to taste

  • extra virgin olive oil

Preparation

Spread pizza sauce on pizza crust or pita bread. Sprinkle with crushed chili peppers. Top generously with fresh basil, mushrooms, green pepper, Bocconcini, olives and onion. Sprinkle with oregano and drizzle with a little olive oil.

Preheat barbecue to high. Reduce heat to medium-low (low if using pita bread) and turn off central burner. Place pizza in middle of previously oiled grill and close the lid. Cook 10 to 12 minutes or until cheese is melted. Check crust often to prevent burning, reducing heat if required. The cooking time will be shorter if pita bread is used.

Remove pizza from grill and cut into six slices. Serve immediately with green salad and spicy oil.

Preheat oven to 400°F (200°C).

Put dough or pita on a baking sheet.

Bake for 12-16 minutes or until golden brown and cheese is melted.Check crust often to prevent burning, reducing heat if required. The cooking time will be shorter if pita bread is used.

Source: Dairy Farmers of Canada

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007