Ingredients Jump to Instructions ↓

  1. 1 Refrigerated pizza dough - (10-ounce)

  2. Vegetable cooking spray

  3. 1 tablespoon 15ml Olive oil

  4. 1 cup 237ml Red bell pepper - julienne

  5. 1 teaspoon 5ml Dried basil

  6. 1 teaspoon 5ml Dried oregano

  7. 5 Garlic cloves - minced

  8. 14 oz 397g Artichoke hearts - canned Drained and coarsely chopped

  9. 2 1/2 oz 71g Sliced mushrooms - canned, drained

  10. 1 1/2 cups 355ml Mozzarella cheese - part skim milk, (6 ounces)

  11. Cracked pepper -

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


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