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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 (10-ounce) can refrigerated pizza crust dough |
cooking spray |
1 teaspoon olive oil |
1 cup green bell pepper strips |
2 tablespoons water |
2/3 cup canned crushed tomatoes |
1 cup button mushrooms, thinly sliced (about 2 ounces) |
1 (4-ounce) portobello mushroom cap, thinly sliced |
1 teaspoon dried oregano |
1/4 teaspoon kosher salt |
1 cup (4 ounces) thinly sliced fresh mozzarella cheese |
Directions:
1. Preheat oven to 425°.
2. Unroll pizza dough onto a large baking sheet coated with cooking spray; fold under edges of dough to form an 11-inch circle. Bake at 425° for 7 minutes; set aside.
3. Increase oven temperature to 475°.
4. Heat olive oil in a medium nonstick skillet over medium-high heat. Add bell pepper, and sauté 1 minute. Add 2 tablespoons water; cover, reduce heat to low, and cook 10 minutes or until bell pepper is soft. Spread tomatoes over dough, leaving a 1/2-inch border around outer edge, and top with bell pepper and mushrooms. Sprinkle with dried oregano and kosher salt. Bake pizza at 475° for 12 minutes. Top with cheese, and bake pizza an additional 3 minutes or until cheese is melted.
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