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Use this cheese pizza recipe as a template, and vary the cheeses and vegetables to make your own creations. Allow the pizza to stand five minutes before slicing to allow any liquid on top time to be reabsorbed into the toppings so the crust won't get soggy.

Martha Rose Shulman
Recipe by Cooking Light January 2005

Gallery

Credit: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

Yield:
6 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 500°.

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  • Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add black pepper, minced garlic, and mushrooms; sauté for 5 minutes or until mushrooms are tender and most of liquid evaporates.

  • Spread sauce over the pizza crust, leaving a 1/2-inch border, and top with mushroom mixture. Sprinkle evenly with mozzarella, fontina, and Parmesan cheeses. Top with roasted red bell peppers, 1 tablespoon capers, and artichokes. Bake at 500° for 10 minutes or until cheese melts and begins to brown. Let pizza stand for 5 minutes before serving.

Nutrition Facts

345 calories; calories from fat 30%; fat 11.5g; saturated fat 5.4g; mono fat 4.1g; poly fat 1.1g; protein 17g; carbohydrates 42.2g; fiber 1.6g; cholesterol 19mg; iron 3.2mg; sodium 860mg; calcium 393mg.
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