Photography: Randy Mayor; Styling: Melanie J. Clarke
1 serving

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.

How to Make It

Step 1

Preheat broiler.

Step 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.

Step 3

Preheat oven to 450°.

Step 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.

Step 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.

Step 6

Bake at 450° for 4 minutes or until cheese melts. Sprinkle with black pepper and salt.

Ratings & Reviews

karenfar's Review

January 21, 2014
Not great. The biggest problem was the garlic. It should have been sauteed with the shallots and mushrooms. The garlic taste was overwhelming. I used 2 small La Tortilla Factory low carb tortillas which are 50 calories each. I bumped up most of the ingredients a little because the pizzas would have been skimpy otherwise. You could omit the spinach as it didn't add anything but bulk. I used the mini pepperoni and just sprinkled it on top of the ingredients before topping with the cheese.