Vegetarian BBQ Steak Pizza
Elevate your pizza night with this irresistible Vegetarian BBQ Steak Pizza that’s bursting with bold flavors and vibrant freshness. Crafted with smoky, sautéed portobello mushrooms as the hearty “steak,” this recipe transforms classic barbecue pizza into a vegetarian masterpiece. A crisp, golden crust is layered with a tangy BBQ sauce base, gooey mozzarella and cheddar cheeses, and colorful toppings like sweet red onion and green bell pepper. Finished with a sprinkle of dried oregano and fresh cilantro, each slice delivers a perfect blend of smoky, savory, and herbaceous notes. Fast to prepare and oven-baked to perfection in just 15 minutes, this vegetarian pizza is sure to become a family favorite for crowd-pleasing dinners or casual get-togethers. Perfect keywords for your search include BBQ pizza, vegetarian pizza recipes, and portobello mushroom pizza!
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Recipe Information
Ingredients
- 1 pound Store-bought pizza dough
- 1 cup BBQ sauce
- 3 large Portobello mushrooms
- 2 tablespoons Olive oil
- 0.5 medium Red onion
- 1 medium Green bell pepper
- 1.5 cups Mozzarella cheese, shredded
- 0.5 cups Cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Cornmeal
Instructions
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat as well.
Clean the portobello mushrooms and remove the stems. Slice them into 1/4-inch thick slices.
In a bowl, toss the sliced mushrooms with 1 tablespoon olive oil, salt, and black pepper. Heat a skillet over medium-high heat, add the mushrooms, and cook for 5-7 minutes until they are browned and tender. Set aside.
While the mushrooms are cooking, thinly slice the red onion and green bell pepper. Set aside.
On a clean surface, sprinkle the cornmeal and roll out the pizza dough into a 12-inch round.
Brush 1 tablespoon of olive oil on the dough's surface, then transfer it onto a pizza peel dusted with cornmeal if using a pizza stone, or onto a baking sheet lined with parchment paper.
Spread the BBQ sauce evenly over the dough, leaving a 1/2-inch border around the edges.
Scatter the shredded mozzarella and cheddar cheeses over the BBQ sauce.
Evenly distribute the cooked portobello mushrooms, sliced onions, and bell peppers over the cheese.
Sprinkle dried oregano over the top.
Transfer the pizza to the preheated pizza stone or place the baking sheet in the oven.
Bake for 12-15 minutes or until the crust is golden brown and the cheese is bubbly and beginning to brown.
Remove the pizza from the oven and let it cool slightly before garnishing with fresh chopped cilantro.
Slice and serve the pizza warm.
Nutrition Facts
Calories |
2562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.2 g | 125% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 6537 mg | 284% | |
| Total Carbohydrate | 339.1 g | 123% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 75.6 g | ||
| Protein | 110.2 g | 220% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 1896 mg | 146% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2819 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
