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Artichoke-and-Red Pepper Pizza

Photo: Howard L. Puckett; Styling: Connie Formby
Yield 16 appetizers (serving size: 1 appetizer)

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)

Nutrition Information

  • calories 101
  • caloriesfromfat 32 %
  • fat 3.6 g
  • satfat 1.3 g
  • monofat 1.5 g
  • polyfat 0.6 g
  • protein 4.8 g
  • carbohydrate 12.7 g
  • fiber 0.3 g
  • cholesterol 6 mg
  • iron 1.1 mg
  • sodium 256 mg
  • calcium 103 mg

How to Make It

  1. Unroll pizza dough onto a baking sheet coated with cooking spray; pat dough into a 14 x 10-inch rectangle. Bake at 425° for 5 minutes; set aside.

  2. 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.

  3. 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° for 10 minutes or until crust is lightly browned.