Artichoke-and-Red Pepper Pizza |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
1 (10-ounce) can refrigerated pizza dough |
vegetable cooking spray |
1 tablespoon olive oil |
1 cup julienne-cut red bell pepper |
1 teaspoon dried basil |
1 teaspoon dried oregano |
5 garlic cloves, minced |
1 (14-ounce) can artichoke hearts, drained and coarsely chopped |
1 (2.5-ounce) jar sliced mushrooms, drained |
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese |
cracked pepper (optional) |
Directions:
1. Unroll pizza dough onto a baking sheet coated with cooking spray; pat dough into a 14 x 10-inch rectangle. Bake at 425° for 5 minutes; set aside.
2. Heat oil in a nonstick skillet over medium-high heat. Add red bell pepper, basil, oregano, and garlic; saute 5 minutes. Remove from heat; stir in artichokes and mushrooms.
3. Sprinkle half of cheese over prepared pizza crust, leaving a 1/2-inch border. Spread the vegetable mixture evenly over cheese, and top with remaining cheese. Sprinkle with cracked pepper, if desired. Bake at 425° for 10 minutes or until crust is lightly browned.
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