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Artichoke-And-Red Pepper Pizza




Source of Recipe


Chyrel


List of Ingredients




Artichoke-And-Red Pepper Pizza


1 can refrigerated pizza dough -- (10-ounce)
vegetable cooking spray
1 tablespoon olive oil
1 cup red bell pepper -- julienne
1 teaspoon dried basil
1 teaspoon dried oregano
5 garlic cloves -- minced
14 ounces artichoke hearts -- canned
drained and coarsely chopped
2 1/2 ounces sliced mushrooms -- canned, drained
1 1/2 cups mozzarella cheese -- part skim milk, (6
-- ounces)
cracked pepper -- (optional)

Recipe



Artichoke-And-Red Pepper Pizza

1 can refrigerated pizza dough -- (10-ounce)
vegetable cooking spray
1 tablespoon olive oil
1 cup red bell pepper -- julienne
1 teaspoon dried basil
1 teaspoon dried oregano
5 garlic cloves -- minced
14 ounces artichoke hearts -- canned
drained and coarsely chopped
2 1/2 ounces sliced mushrooms -- canned, drained
1 1/2 cups mozzarella cheese -- part skim milk, (6
-- ounces)
cracked pepper -- (optional)

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; sauté 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.

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