Mini Red Pepper-Mushroom Pizza

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

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Nutritional Information

Amount per serving
  • Calories: 467
  • Calories from fat: 30%
  • Fat: 15.5g
  • Saturated fat: 8.1g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 1.5g
  • Protein: 22.4g
  • Carbohydrate: 58.7g
  • Fiber: 2.6g
  • Cholesterol: 33mg
  • Iron: 4.8mg
  • Sodium: 829mg
  • Calcium: 589mg


  • 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


  1. Preheat broiler.
  2. 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.
  3. Preheat oven to 450°.
  4. 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.
  5. 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.
  6. Bake at 450° for 4 minutes or until cheese melts. Sprinkle with black pepper and salt.
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