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Garden Veggie Pizzas with Peppers & Mushrooms
2 or 4 Serving Dinner

Garden Veggie Pizzas

with Peppers & Mushrooms

Tender cremini mushrooms, mini sweet peppers, and softened white onion are the classic trifecta for a veggie-lovers' pie. We make a quick, simple tomato sauce with crushed tomatoes and Italian herbs for this pizza and top it with vegan parmesan for a salty, nutty finish.

Tags: High-Protein Soy-Free Nut-Free Chef's Choice High Fiber
SERVINGS
PREP & COOK TIME
35 min
CALORIES
560
FAT
13g
CARBOHYDRATES
98g
PROTEIN
19g

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INGREDIENTS

  1. 4 oz cremini mushrooms, trimmed and thinly sliced
  2. 1 garlic clove, peeled and minced
  3. 13.76 oz crushed tomatoes
  4. 1 tbsp tomato powder
  5. 2 tsp Italian seasoning blend
  6. 1/2 tsp red chile flakes
  7. 2 flatbreads
  8. 2 oz vegan mozzarella
  9. 1 yellow onion, peeled and thinly sliced
  10. 2 mini sweet peppers, trimmed and thinly sliced
  11. 1 tbsp vegan parmesan
  12. 2 tbsp + 1 tsp olive oil*
  13. Salt*
  14. Pepper*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
  18. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: wheat
Tools: Foil-lined baking sheet, Small saucepan
SERVINGS
PREP & COOK TIME
35 min
CALORIES
560
FAT
13g
CARBOHYDRATES
98g
PROTEIN
19g

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INSTRUCTIONS

1
Cook the mushrooms

Preheat oven to 350°F. Heat 1 tbsp olive oil in small saucepan over medium heat. Add mushrooms and a pinch of salt and pepper and cook until beginning to brown, 5 to 7 minutes. Transfer to plate. (4-serving meal: use 2 tbsp olive oil)

2
Make the sauce

Heat 1 tbsp olive oil in same saucepan over medium heat. Add garlic and cook until fragrant, 30 seconds to 1 minute. Stir in crushed tomatoes, tomato powder, Italian seasoning blend, as much red pepper flakes as you'd like, and a pinch of salt and pepper. Cook until sauce begins to thicken, 3 to 5 minutes. (4-serving meal: use 2 tbsp olive oil)

3
Make the pizzas

Place flatbreads on foil-lined baking sheet. Divide tomato sauce between flatbreads and spread into even layer. Sprinkle with mozzarella, cooked mushrooms, onion, and peppers and drizzle each with 1 tsp olive oil. Bake until onions are translucent, 10 to 12 minutes. Set oven to broil on high and continue to cook until edges of crust are crispy in places, about 5 minutes.

4
Serve

Cut garden veggie pizzas with peppers and mushrooms into quarters, transfer to plates, and sprinkle with parmesan. Dig in!

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