Mushroom Veggie Pizza Topping


When I was young, we lived in an Italian neighborhood. Back then there were no raw items on the pizza. The mushrooms were canned and the onions and peppers sauteed. Years later when pizza became more of a fast food, the veggies were applied to the pizza raw. They also used a lot more oil. I still like to go back to the old way now and then. This topper recipe can be used on pizza or in subs, wraps, tacos, animal-free omelets, tofu scramble or over mashed potatoes!

Topper:  Sauteed Peppers, Onions, Mushrooms

We left the char out this time. Soft and flavorful is the goal. No added flavors except salt and pepper. Keep on hand to use in multiple dishes.

Makes 6 cups

2 T. extra virgin olive oil

3 jumbo size colored sweet peppers – red, orange and yellow – cut tops off and core bottoms, cut both into 1/2 squares

1 large sweet onion, peeled and cut into 1/2 inch squares

salt and fresh grind black pepper

DR WT 1 lb. (it’s a big can when you’re use to the tiny cans) FOUR SEASON’S CANNED MUSHROOMS stems and pieces, drained well


1-  In extra-large saucepan, melt oil and add peppers. Saute over medium heat a few minutes till edges soften.

2-  Add onion plus about 2 teaspoons salt and sev. fresh black pepper grinds. Saute till onion edges soften.

3-  Add drained mushrooms. Stir well and saute over med-low heat several minutes, stirring as needed till as done as you like. 

4-  Set aside for later use or refrigerate covered till you’re ready.









Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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