Artichoke and Red Pepper Pizza

60 minutes Prep: 30 minutes Cook: 30 minutes

122 calories per serving view nutrition facts

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10	ounce	pizza crust	ready

Topping
5	each	garlic cloves	peeled
1/4 - 1/3	cups	olive oil
2 ea		sweet red bell peppers	cut into 1/4 inch
2.5	ounces	mushrooms, canned	sliced, drained
3	tablespoons	basil	fresh, chopped, or 1 tablespoon dried basil leaves
6	ounces	artichoke hearts	canned, marinated, drained, chopped
2 1/4	ounces	olives	ripe, sliced, drained
8	ounces	mozzarella cheese	shredded, (2 cups)
1/2	cup	parmesan, parmigiano-reggiano cheese, grated	grated

Heat oven to 425F.

Grease 13x9-inch (3-quart) baking dish or 12-inch pizza pan.

Unroll dough and place in greased pan; starting at center, press out with hands.

Bake at 425F for 8 to 11 minutes or until light golden brown.

In food processor bowl with metal blade or blender container, process garlic 10 to 15 seconds or until finely chopped.

Reserve 1 tablespoon of the oil.

With machine running, add remaining oil all at once through feed tube or opening in top of blender lid.

Process 20 to 30 seconds or just until blended.

Spread garlic mixture over partially baked crust.

Heat reserved 1 tablespoon oil in medium skillet over medium -high heat until hot; cook and stir peppers in oil until crisp-

tender, 3 to 5 minutes.

Layer peppers, mushrooms, basil, artichokes and olives over garlic mixture; top with cheeses.

Bake at 425F for 8 to 14 minutes until crust is golden brown around edges and cheese is melted.

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Serving Size 60g

Amount per Serving

Calories 122 55% of calories from fat