Personal-Deduction Pizza

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 197
  • Calories from fat: 29%
  • Fat: 6.4g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 8.6g
  • Carbohydrate: 26g
  • Fiber: 1g
  • Cholesterol: 15mg
  • Iron: 1.9mg
  • Sodium: 522mg
  • Calcium: 113mg


  • 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


  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.
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