Bell Pepper, Red Onion & Goat Cheese Pizza

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Chef Alain Bossé, Saltscapes


1 X 10-ounce (300g) purchased fully baked thin pizza crust (such as Boboli)
¼ cup (50ml) olive oil
3 garlic cloves, minced
3 cups (750ml) (packed) baby spinach leaves (2 ounces (55g))
1 ½ cups (375ml) thickly sliced mushrooms
½ cup (125ml) drained roasted red peppers from jar, cut into thin strips
1/2 cup (125ml) paper-thin red onion slices
8 large fresh basil leaves, cut into thin strips
5-ounce (150g) package soft fresh goat cheese, coarsely crumbled


Preheat oven to 425°F (230c). Place pizza crust on large baking sheet. Mix olive oil and minced garlic in small bowl. Using pastry brush, brush two tablespoons (30ml) garlic oil evenly over crust. Top with spinach leaves, then sprinkle with sliced mushrooms, roasted red peppers, red onion slices, fresh basil, and crumbled goat cheese. Drizzle pizza evenly with remaining garlic oil.

Bake pizza until crust is crisp and cheese begins to brown, about 18 minutes. Transfer pizza to board. Cut into wedges and serve warm.
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