Recipe by Cooking Light November 1995


Credit: Howard L. Puckett; Styling: Connie Formby

Recipe Summary

16 appetizers (serving size: 1 appetizer)


Ingredient Checklist


Instructions Checklist
  • Unroll pizza dough onto a baking sheet coated with cooking spray; pat dough into a 14 x 10-inch rectangle. Bake at 425° for 5 minutes; set aside.

  • Heat oil in a nonstick skillet over medium-high heat. Add red bell pepper, basil, oregano, and garlic; saute 5 minutes. Remove from heat; stir in artichokes and mushrooms.

  • Sprinkle half of cheese over prepared pizza crust, leaving a 1/2-inch border. Spread the vegetable mixture evenly over cheese, and top with remaining cheese. Sprinkle with cracked pepper, if desired. Bake at 425° for 10 minutes or until crust is lightly browned.

Nutrition Facts

101 calories; calories from fat 32%; fat 3.6g; saturated fat 1.3g; mono fat 1.5g; poly fat 0.6g; protein 4.8g; carbohydrates 12.7g; fiber 0.3g; cholesterol 6mg; iron 1.1mg; sodium 256mg; calcium 103mg.