Thai · 20 min
Thai-Inspired Pizza with Mushroom, Bell Pepper & Peanut Sauce
- 20 min
- 2–6 servings
- 656 kcal / serving
This Thai-inspired pizza cooks on flatbreads, pairing a creamy peanut sauce with sautéed mushrooms and peppers over melted cheese. It's a quick weeknight option that comes together in about 20 minutes.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 2flatbreads or naan
- ½ small bunchgreen onions (scallions)
- ¼ cuppeanut sauce
- 1red bell pepper
- ½ cupshredded cheese, Italian blend
- 1 (8 oz) pkgsliced white mushrooms
- red bell peppers
From the pantry: salt, toasted sesame oil
Cookware
baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · nonstick skillet · oven mitts · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ small bunchgreen onions (scallions)
- 1red bell pepper
- 1 (8 oz) pkgsliced white mushrooms
- red bell peppers
Dairy, eggs & chilled
- ½ cupshredded cheese, Italian blend
Bakery & bread
- 2flatbreads or naan
Sauces, oils & condiments
- ¼ cuppeanut sauce
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| flatbreads or naan | 2 | 4 | 6 |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 small bunch |
| peanut sauce | ¼ cup | ½ cup | ¾ cup |
| red bell pepper | 1 | 2 | 3 |
| shredded cheese, Italian blend | ½ cup | 1 cup | 1 ½ cups |
| sliced white mushrooms | 1 (8 oz) pkg | 2 (8 oz) pkgs | 3 (8 oz) pkgs |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 425°F and set out a baking sheet.
- In a medium bowl, dice the bell pepper and add the green onions and mushrooms once cleaned.
- Slice the green onions crosswise into thin pieces and mix them with the peppers and mushrooms in the bowl.
- Place a skillet on the stove over medium heat and let it warm up.
- Swirl a bit of oil in the hot skillet, add the vegetables with a pinch of salt, and sauté until they start to soften, about 4–5 minutes. Remove from heat.
- Spread peanut sauce evenly over each flatbread, then top with the sautéed vegetables and shredded cheese.
- Bake on the sheet in the oven until the pizzas are heated through and the cheese is melted, about 6–8 minutes. Slice into wedges to serve.
Two tips
- Prep the peppers, mushrooms, and greens ahead of time and store in the fridge for faster assembly.
- If you have extra peppers or mushrooms, double the veggies on a second pizza or substitute any color pepper you have on hand; naan can be used instead of flatbreads.
Nutrition per serving
- Calories
- 656 kcal
- Protein
- 24 g
- Carbs
- 73 g
- Fat
- 31 g
- Fiber
- 6 g
- Sodium
- 1103 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.