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Italian Grand Slam Pizza

Italian Grand Slam Pizza

This Italian Grand Slam Pizza is loaded with the good stuff. Mushrooms, bell peppers, pickled hot peppers, and hearty Portobello “meatballs” pile onto a Plant Strong Organic Stone Baked Pizza Kit for a pizza that’s big on flavor and satisfying enough for dinner.

The Portobello Burger Mix makes the meatballs easy—just prepare the mix, roll it into bite-sized balls, and bake before adding them to the pizza. Along with the mushrooms and peppers, they add plenty of hearty texture and make this pizza feel substantial without relying on meat or cheese.

Everything gets finished with oregano, basil, and garlic before heading into the oven. The result is a loaded, veggie-packed pizza with whole grains, fiber, and plenty of bold Italian-inspired flavor.

Italian Grand Slam Pizza

Plant Strong Admin
Servings

4

Prep Time

15 minutes

Cook Time

10 minutes

Cuisine

Italian

Category

Dinner

A loaded pizza topped with Portobello “meatballs,” mushrooms, bell peppers, pickled hot peppers, and Italian herbs. Using the Plant Strong Organic Stone Baked Pizza Kit and Portobello Burger Mix keeps prep simple while delivering a hearty, veggie-packed dinner.

Ingredients

  • 1 Plant Strong Organic Stone Baked Pizza Kit
  • ⅓ cup dry Plant Strong Portobello Burger Mix
  • 6–8 tablespoons hot water
  • 1 bell pepper, diced
  • 8 brown mushrooms, sliced
  • ¼ cup pickled hot peppers
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder

Directions

  1. Preheat the oven to 400°F.
  2. Combine ⅓ cup Plant Strong Portobello Burger Mix with 6 tablespoons hot water. Stir well, adding up to 2 additional tablespoons of water if needed. Let the mixture sit for 10 minutes.
  3. Roll the mixture into small, bite-sized balls, about ¾ inch in diameter.
  4. Spread the sauce included with the Plant Strong Organic Stone Baked Pizza Kit evenly over the crust.
  5. Top with the sliced mushrooms, diced bell pepper, pickled hot peppers, and Portobello “meatballs.” Sprinkle evenly with oregano, basil, and garlic powder.
  6. Bake directly on the oven rack or on a baking sheet for 10 minutes for a chewier crust or 12 minutes for a crispier crust, until the Portobello “meatballs” are firm and heated through. Slice and serve.
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