Mini Red Pepper-Mushroom Pizza |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Although you only use half of the bell pepper in this pizza, go ahead and roast both halves; use the other half in a sandwich. Ingredients:
1/2 medium red bell pepper |
1/2 teaspoon fresh lemon juice |
1 garlic clove, minced |
cooking spray |
1/2 cup thinly sliced shiitake mushroom caps |
1 tablespoon sliced shallots |
1/2 teaspoon balsamic vinegar |
1 (6-inch) italian cheese-flavored pizza crust (such as boboli) |
1 tablespoon thinly sliced fresh basil |
3/4 cup torn spinach |
6 tablespoons (1 1/2 ounces) shredded fresh mozzarella cheese |
1/4 teaspoon freshly ground black pepper |
dash of salt |
Directions:
1. Preheat broiler.
2. Place bell pepper half, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and finely chop. Combine bell pepper, juice, and garlic, stirring well.
3. Preheat oven to 450°.
4. Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and shallots; sauté 2 minutes or until tender. Remove from heat; stir in vinegar.
5. Place crust on a baking sheet coated with cooking spray. Spread bell pepper mixture evenly over crust, leaving a 1/2-inch border. Sprinkle basil evenly over bell pepper mixture; top with spinach. Spoon mushroom mixture evenly over spinach; sprinkle with cheese.
6. Bake at 450° for 4 minutes or until cheese melts. Sprinkle with black pepper and salt.
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