April 2014 Recipe of the Month

This month's recipe of Mushroom Bell Pepper Pizza is featured in Sweet & Savory Cooking,  Miraval's newest cookbook created by Executive Chef Justin Cline Macy and Pastry Chef Kim Macy.

The earthy flavors of this pizza really pop when you drizzle on the balsamic just before serving. Balsamic reduction is one of Executive Chef Justin Macy's "secret weapons". It’s so easy to make and will last in your refrigerator for months. A few drops of the sweet, tangy sauce can benefit all kind of dishes, from vegetables to grilled meats.



  • 1 portion basic flatbread dough (¹⁄¹² of the recipe)
  • ¼ cup marinara sauce
  • 2 Tbsp. diced red bell peppers
  • 2 shiitake mushroom caps, sliced thinly
  • 2 Tbsp. grated provolone cheese
  • 2 Tbsp. balsamic reduction

Heat the oven to 400°F.

Place the flatbread dough on a lightly floured work surface and roll or press it to a ¼-inch round. Transfer it to a baking sheet.

Spread the marinara sauce evenly on the pizza. Layer on the bell peppers, mushrooms, and provolone. Bake for 10 minutes or until the cheese is melted and the dough is lightly browned and crisp.

Transfer to a cutting board, cut in wedges, drizzle with the balsamic reduction, and serve immediately.

Calories: 340 total fat: 8 g carbs: 53 g dietary fiber: 6 g protein: 14 g



  • 1 c. warm water, not above 110°F
  • 1 Tbsp. active dry yeast
  • ¼ c. extra-virgin olive oil, plus
  • 1 tsp. to grease the bowl
  • ¼ c. honey or agave syrup
  • 2 c. whole-wheat flour
  • 1½ c. semolina flour
  • 1 tsp. kosher salt

Combine the water, yeast, ¼ cup of the oil, and the honey in the bowl of an electric mixer fitted with a dough hook and let the mixture sit until foamy, 5 to 10 minutes.

Stir together the flour, semolina, and salt in a medium bowl.

With the machine on low speed, slowly add the flour mixture ½ cup at a time to the yeast mixture. After all dry ingredients have been added; continue to mix the dough on low speed for 5 minutes.

Lightly oil a large bowl with 1 tsp. oil and place the dough inside. Cover the dough with plastic wrap and let sit until almost double in size, about 1 hour.

Turn out the dough onto a lightly floured work surface and divide into twelve equal portions. One at a time, roll out each portion to ¼-inch in thickness.

Use as directed in the recipe.

Serving Size: 1 flatbread ( 1/12 of recipe) calories: 170 total fat: 4 g carbs: 29 g dietary fiber: 3 g protein: 5 g

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