Portobello Mushroom, Fresh Peppers and Goat Cheese Pizza

Portobello Mushroom, Fresh Peppers and Goat Cheese Pizza


"Tons of flavorful ingredients make this pizza unique and delicious. The balsamic vinegar caramelizes and makes a sort of sauce."

Ingredients 30 m {{adjustedServings}} servings 200 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 200 kcal
  • 10%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 396 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet, or round pizza pan.
  2. Spread pizza dough out evenly on the prepared pan. Drizzle with olive oil. Sprinkle the garlic over the crust. Arrange red and yellow bell peppers, mushrooms and artichoke hearts on top, then dot with pieces of goat cheese. Drizzle balsamic vinegar over the top.
  3. Bake for 15 to 20 minutes in the preheated oven, until the edges are golden brown.
Tips & Tricks
Meatless Stuffed Peppers

Peppers are filled with rice, veggies, and feta cheese.

Peach and Goat Cheese Tartine

See how to make a warm tartine with goat cheese and fresh peaches.

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Reviews 51

  1. 64 Ratings

Alex's mommy

As the original submitter of this recipe, I have since changed a few things when I make this. I sautee the mushrooms in soy sauce and water. I use roasted red peppers from the jar instead of fresh and I sprinkle fresh basil leaves on top. Also, it helps to cook the dough for about 5 minutes prior to adding the toppings. Glad most of you are enjoying it!!!


This pizza is delicious! I also sauteed the garlic, peppers, and mushrooms beforehand, and added a dash of white wine, and some fresh rosemary and oregano. Then, to give it a little bite, I sprinkled crushed red pepper all over the dough before baking. It was great :)

Marty Stiewig

After reading some of the constructive reviews, I cooked the sliced mushrooms in the microwave first so that I could soak up the moisture with a paper towel. I also raised the cooking temperature to 375 degrees and still cooked it a little longer than the suggested 20 minutes. I’m a new cook at age 65, but I’m not afraid to try something out of the ordinary such as this. Because I do the cooking 3 nights each week, this was ample for my wife and me for two meals. It reheats OK in the microwave. I liked it well enough to take the picture. I’ll make it again.