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Mushroom-Pepper Pizza
This veggie pizza is sure to jazz up a casual dinner. Purchased pizza dough helps cut down prep time.
PREPARATION TIME: 20 minutes plus rising
COOKING TIME: 30 minutes
NUMBER OF SERVINGS: 6
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INGREDIENTS:
1 teaspoon olive oil
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1/2 pound mushrooms, thinly sliced
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 pound purchased or homemade pizza dough
1 cup canned no-salt-added tomato sauce
1/8 teaspoon cinnamon
8 ounces part-skim mozzarella cheese, thinly sliced |
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DIRECTIONS:
1. Heat oil in a large nonstick skillet over medium heat. Add bell peppers and sauté 5 minutes, until tender-crisp. Add mushrooms, oregano, and salt; cook 4 minutes, until mushroom liquid has evaporated. Set aside.
2. Arrange rack in center of oven. Heat oven to 450°F. Spray a 12-inch pizza pan or large baking sheet with vegetable cooking spray. Place dough in pan and pat into a 12-inch round. Cover with a clean kitchen towel and let rise in a warm draft-free place 25 minutes, until doubled in bulk. Bake 5 minutes.
3. Meanwhile, combine tomato sauce and cinnamon in a small bowl. Spoon over pizza crust. Top with bell pepper mixture and mozzarella. Bake 15 minutes, until cheese has melted and crust is browned. Cut into 6 wedges.
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Nutrition Per Serving:
Per wedge: Calories 326, fat 10 g, saturated fat 5 g, cholesterol 22 mg, sodium 693 mg, carbohydrate 41 g, fiber 3 g, protein 17 g.
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| From Eat Well, Stay Well |
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