Personal-Deduction Pizza

Cooking Light
6 servings


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1 (10-ounce) can refrigerated pizza crust dough
Cooking spray
1 teaspoon olive oil
1 cup green bell pepper strips
2 tablespoons water
2/3 cup canned crushed tomatoes
1 cup button mushrooms, thinly sliced (about 2 ounces)
1 (4-ounce) portobello mushroom cap, thinly sliced
1 teaspoon dried oregano
1/4 teaspoon kosher salt
1 cup (4 ounces) thinly sliced fresh mozzarella cheese


Preheat oven to 425°.

Unroll pizza dough onto a large baking sheet coated with cooking spray; fold under edges of dough to form an 11-inch circle. Bake at 425° for 7 minutes; set aside.

Increase oven temperature to 475°.

Heat olive oil in a medium nonstick skillet over medium-high heat. Add bell pepper, and sauté 1 minute. Add 2 tablespoons water; cover, reduce heat to low, and cook 10 minutes or until bell pepper is soft. Spread tomatoes over dough, leaving a 1/2-inch border around outer edge, and top with bell pepper and mushrooms. Sprinkle with dried oregano and kosher salt. Bake pizza at 475° for 12 minutes. Top with cheese, and bake pizza an additional 3 minutes or until cheese is melted.

Created date

April 1999

Nutritional Information

Calories 197
Caloriesfromfat 29 %
Fat 6.4 g
Satfat 2.5 g
Monofat 2.5 g
Polyfat 0.9 g
Protein 8.6 g
Carbohydrate 26 g
Fiber 1 g
Cholesterol 15 mg
Iron 1.9 mg
Sodium 522 mg
Calcium 113 mg