Artichoke-and-Red Pepper Pizza

Photo: Howard L. Puckett; Styling: Connie Formby

Yield: 16 appetizers (serving size: 1 appetizer)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 101
  • Calories from fat: 32%
  • Fat: 3.6g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 4.8g
  • Carbohydrate: 12.7g
  • Fiber: 0.3g
  • Cholesterol: 6mg
  • Iron: 1.1mg
  • Sodium: 256mg
  • Calcium: 103mg

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)

Preparation

  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.
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