Artichoke-And-Red Pepper Pizza

Recipe Ingredients

1		Refrigerated pizza dough - (10-ounce)
		Vegetable cooking spray
1 tablespoon	15ml	Olive oil
1 cup	237ml	Red bell pepper - julienne
1 teaspoon	5ml	Dried basil
1 teaspoon	5ml	Dried oregano
5		Garlic cloves - minced
14 oz	397g	Artichoke hearts - canned Drained and coarsely chopped
2 1/2 oz	71g	Sliced mushrooms - canned, drained
1 1/2 cups	355ml	Mozzarella cheese - part skim milk, (6 ounces)
		Cracked pepper - (optional)

Recipe Instructions

Unroll pizza dough onto a baking sheet coated with cooking spray; pat dough into a 14 x 10-inch rectangle. Bake at 425F for 5 minutes; set aside. 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.

Sprinkle half of cheese over prepared pizza crust, leaving a l/2-inch border. Spread the vegetable mixture evenly over cheese, and top with remaining cheese. Sprinkle with cracked pepper, if desired. Bake at 425F for 10 minutes or until crust is lightly browned.

Source:
Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 97

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