Mini Red Pepper-Mushroom Pizza

Mini Red Pepper-Mushroom Pizza Recipe
Photography: Randy Mayor; Styling: Melanie J. Clarke
Although you only use half of the bell pepper in this pizza, go ahead and roast both halves; use the other half in a sandwich.

Yield:

1 serving

Recipe from

Cooking Light

Nutritional Information

Calories 467
Caloriesfromfat 30 %
Fat 15.5 g
Satfat 8.1 g
Monofat 5.4 g
Polyfat 1.5 g
Protein 22.4 g
Carbohydrate 58.7 g
Fiber 2.6 g
Cholesterol 33 mg
Iron 4.8 mg
Sodium 829 mg
Calcium 589 mg

Ingredients

1/2 medium red bell pepper
1/2 teaspoon fresh lemon juice
1 garlic clove, minced
Cooking spray
1/2 cup thinly sliced shiitake mushroom caps
1 tablespoon sliced shallots
1/2 teaspoon balsamic vinegar
1 (6-inch) Italian cheese-flavored pizza crust (such as Boboli)
1 tablespoon thinly sliced fresh basil
3/4 cup torn spinach
6 tablespoons (1 1/2 ounces) shredded fresh mozzarella cheese
1/4 teaspoon freshly ground black pepper
Dash of salt

Preparation

Preheat broiler.

Place bell pepper half, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and finely chop. Combine bell pepper, juice, and garlic, stirring well.

Preheat oven to 450°.

Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and shallots; sauté 2 minutes or until tender. Remove from heat; stir in vinegar.

Place crust on a baking sheet coated with cooking spray. Spread bell pepper mixture evenly over crust, leaving a 1/2-inch border. Sprinkle basil evenly over bell pepper mixture; top with spinach. Spoon mushroom mixture evenly over spinach; sprinkle with cheese.

Bake at 450° for 4 minutes or until cheese melts. Sprinkle with black pepper and salt.

Note:

January 2003
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