- Calories 467
- Caloriesfromfat 30%
- Fat 15.5g
- Satfat 8.1g
- Monofat 5.4g
- Polyfat 1.5g
- Protein 22.4g
- Carbohydrate 58.7g
- Fiber 2.6g
- Cholesterol 33mg
- Iron 4.8mg
- Sodium 829mg
- Calcium 589mg
Mini Red Pepper-Mushroom Pizza
Photography: Randy Mayor; Styling: Melanie J. Clarke
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.
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