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Personal-Deduction Pizza

Yield 6 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. 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.

  3. Increase oven temperature to 475°.

  4. 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.