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Artichoke-and-Red Pepper Pizza




Source of Recipe


Cooking Light - Nov/Dec


Recipe Introduction


16 SERVINGS



List of 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)

Recipe



Unroll pizza dough onto a baking sheet coated with cooking spray; pat dough into a 14 x 10-inch rectangle. Bake at 425 degrees 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 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 degrees for 10 minutes or until crust is lightly browned.

Yield: 16 appetizers (serving size: 1 appetizer).

NUTRITIONAL INFORMATION:
CALORIES 101 (32% from fat); PROTEIN 4.8g; FAT 3.6g (sat 1.3g, mono 1.5g, poly 0.6g); CARB 12.7g; FIBER 0.3g; CHOL 6mg; IRON 1.1mg; SODIUM 256mg; CALC 103mg