Pizza with Peppers (No-Knead Recipes)
Why Meatless Monday?
- Meatless Monday is of utmost importance, especially in the United States, as we consume much more animal products than the rest of the world.
- The meat industry uses vast amounts of our finite fossil fuels and water and lots of grain to feed livestock, which is extremely inefficient. Why not use those resources to feed people more directly?
- About 1,850 gallons of water is needed to produce a singular pound of beef, comparable to only 39 gallons of water per pound of vegetables. A vegetarian diet alone could dramatically reduce water consumption by 58% per person!
- Meat production also is a major contributor to greenhouse gas emissions, which has proven to correlate to the climate change crisis.
- Some benefits of eating plant-based once a week include:
- Save 133 gallons of water with each meatless meal!
- Reduce your carbon footprint by 8 pounds each Meatless Monday you participate in
- If you commit to participating in Meatless Monday every Monday, that is equivalent to skipping one serving of beef for a year, would save the same amount of emissions as driving 348 miles in a car.
Prep Time: 5 minutes
Cook Time: 15 minutes
Proofing and Stretching: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
This scrumptious pizza with peppers is a real treat for any pizza lover! It’s crusty, full of flavor, and packed with juicy peppers, soft mozzarella and fresh basil leaves. This is truly a terrific vegetarian pizza that smells and tastes amazing.
Added bonus? It uses a great pizza dough, super EASY to make in 1 bowl: all you have to do is mix the ingredients with a spoon, no mess and no kneading are required. We love peppers because they pack so much flavor, they keep well in the fridge, they’re healthy and so versatile. Cook them slowly in olive oil to bring out that delicious sweet flavor. Take your time here, it’s worth it.
Serve this amazing pizza with bell peppers with a drizzle of extra virgin olive oil and plenty of fresh basil leaves. And have a great pizza night!
- 1 ½ cup + 2 Tbsp (210 grams) all-purpose flour or bread flour
- ½ tsp instant yeast (or Active yeast, see notes)
- ½ tsp fine salt
- ¾ cup lukewarm water
- ¾ Tbsp olive oil
- 1 ½ Tbsp olive oil
- 4 medium-sized bell peppers, deseeded and cut into slices (green peppers or frozen mixed peppers are fine too)
- 1 large garlic clove, minced
- salt & pepper, to taste
- 5 oz (140 grams) fresh mozzarella, shredded
- Fresh basil leaves, to garnish
- In a large bowl mix flour, instant yeast, and salt until combined.
- Add water, olive oil, and stir with a spatula to incorporate the dry ingredients into the liquid. The dough is sticky, it doesn’t look smooth, and a few lumps are totally fine.
- LET THE DOUGH PROOF: cover the bowl with plastic wrap or a damp tea towel, place in a warm place, and let it rest for 1 hour, or just until the dough doubles in sized.
- When the dough is ready and fluffy, preheat the oven to 440°F/230°C, and cut a large piece of parchment paper (if you use a pizza stone) or use the parchment paper to line a large baking pan.
- SHAPE THE DOUGH: scrape the edges of the bowl with a spatula and pour the dough onto the parchment paper, dust with some flour and starting from the center gently press it out with your fingers until you get approx a 9×13 inch pizza. Let it rest for 10 minutes if time allows..
- TOPPING: top with shredded mozzarella, peppers, and season with fine salt and cracked black pepper.
- BAKE: bake in the lower shelf of the oven for 15 minutes or until nice and crusty.
- Serve with a drizzle of extra virgin olive oil, and fresh basil leaves.
- Heat the olive oil in a large non-stick pan, then add the sliced peppers, season with fine salt and cracked black pepper, cover with a lid and cook over medium heat for about 25 minutes. Stir frequently, and add a touch of water only if needed.
- When the peppers are done, add the garlic, give a good toss, and cook for another minute.
- Taste, adjust the seasoning according to your liking, and set aside.
YEAST: you can use Active dry yeast instead of instant yeast in this recipe, however, keep in mind Active yeast needs to be activated in water and let it sit until slightly foamy (follow the manufacturer’s instructions).
LUKEWARM WATER: the water should be mildly warm, not too cold not too hot .
MEASUREMENTS: I use both US cups and grams. The cups of flour are levelled: fill the measuring cup all the way to the top letting the flour flow over a little. Then, use the back of a knife to level the top off.
WATER ABSORPTION: water absorption is the amount of water taken up by flour and may vary significantly depending on the type of flour, brand, and weather conditions. When you add water to the flour, start with the amount stated in the recipe. If the liquid is not enough to achieve the dough consistency, just add gradually a little extra water (1 or 2 Tbsp) until the flour has been incorporated.
HOW LONG DOES WITH PEPPERS LAST?Once pizza is cold, place it in a large freezer bag and refrigerate for up to 2 days in the fridge. Alternately, wrap your pizza in cling film or place it in a freezer bag, make sure you squeeze the air out and freeze it up to 2 months. Defrost at room temperature. Toast your leftover pizza in the oven, enjoy.
Nutrition facts: please note that the nutrition values are based on an online nutrition calculator. It’s an estimate only and it should not be considered a substitute for a professional nutritionist’s advice. The nutrition values are for one small serving (about 6 x 4 inches each), the final drizzle of olive oil is not included.
- Calories: 257kcal
- Carbohydrates: 30g
- Protein: 9g
- Fat: 11g
- Saturated Fat: 4g
- Cholesterol: 17mg
- Sodium: 527mg
- Potassium: 220mg
- Fiber: 3g
- Sugar: 4g
- Vitamin A: 2630IU
- Vitamin C: 101mg
- Calcium: 121mg
- Iron: 2mg
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Katia. (2021, June 29). Pizza with peppers (no-knead recipe). The clever meal. Retrieved February 28, 2023.
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