Cheese and Fresh Vegetable Pizza
1 can (10 oz) refrigerated pizza crust
1/2 cup thinly sliced red onions
2 cloves garlic, minced
1 small green or red pepper, cut into 1-inch strips
1/2 cup (4 oz) sliced fresh mushrooms
1 1/2 cup (6 oz) mozzarella shredded cheese, divided
4 plum tomatoes, sliced
1 tsp dried basil
1/2 tsp dried oregano
black olives
Spray 12-inch pizza pan with nonstick cooking spray. Unroll pizza crust; press onto prepared pan.
Bake in preheated 425° F. oven 6 minutes or until crust is just beginning to brown.
Spray skillet with nonstick cooking spray; stir in onion and garlic. Cook over medium heat 2 minutes until onion is soft. Add pepper and mushrooms. Cook 2 minutes. Remove from heat; set aside.
Sprinkle 3/4 cup cheese over crust. Arrange tomato slices over cheese; sprinkle with basil and oregano. Add black olives at this stage Top with mushroom mixture and remaining cheese.
Bake in preheated 425° F. oven for 10 minutes or until crust is crisp and cheese is melted.
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