Mini Red Pepper-Mushroom Pizza

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

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.

Ingredients

• 1/2 red bell pepper
• 1/2 teaspoon fresh lemon juice
• 1 garlic clove, minced
• Cooking spray
• 1/2 cup thinly sliced shiitake mushroom caps
• 1 tablespoon sliced shallots
• 1/2 teaspoon balsamic vinegar
• 1 (6-inch) Italian cheese-flavored pizza crust
• 1 tablespoon thinly sliced fresh basil
• 3/4 cup torn spinach
• 6 tablespoons (1 1/2 ounces) shredded fresh mozzarella cheese
• 1/4 teaspoon freshly ground black pepper
• Dash of salt

Directions

1. Preheat broiler
2. Place bell pepper half, skin side up, on a foil-lined baking sheet; flatten with hand.
3. Broil 15 minutes or until blackened.
4. Place in a zip-top plastic bag; seal.
5. Let stand 10 minutes
6. Peel and finely chop.
7. Combine bell pepper, juice, and garlic, stirring well.
8. Preheat oven to 450°.
9. Heat a small nonstick skillet coated with cooking spray over medium-high heat.
10. Add mushrooms and shallots; sauté 2 minutes or until tender.
11. Remove from heat; stir in vinegar.
12. Place crust on a baking sheet coated with cooking spray.
13. Spread bell pepper mixture evenly over crust, leaving a 1/2-inch border.
14. Sprinkle basil evenly over bell pepper mixture; top with spinach.
15. Spoon mushroom mixture evenly over spinach; sprinkle with cheese.
16. Bake at 450° for 4 minutes or until cheese melts.
17. Sprinkle with black pepper and salt.

Yield: 1 serving