This hearty pizza is a veggie-lover's delight. Serve it with a tossed green salad and for dessert, fruit sorbet or Italian ice.
Olive oil-flavored cooking spray
1/2 (8-ounce) package sliced fresh mushrooms
1 (10-ounce) thin crust Italian bread shell (such as Boboli)
3 plum tomatoes, thinly sliced
1 small onion, thinly sliced and separated into rings
1 medium-size green or red bell pepper, thinly sliced
2 tablespoons chopped fresh basil
3 tablespoons sliced ripe olives
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 tablespoon grated Parmesan cheese
1 tablespoon grated Romano cheese
How to Make It
Preheat oven to 475°.
Coat a medium skillet with cooking spray. Place over medium-high heat until hot. Add mushrooms and cook, stirring constantly, 5 minutes or until golden. Set aside.
Place bread shell on an ungreased baking sheet or pizza pan. Top bread shell with mushrooms, tomato, onion, bell pepper, basil, and olives; sprinkle with mozzerella, Parmesan, and Romano cheeses. Bake at 475° for 6 to 9 minutes or until cheeses melt. Cut into 8 wedges.
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