Recipe By : Anita A. Matejka
Serving Size : 10 Preparation Time :0:15
Categories : Vegetable
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
13 oz Pizza crust mix
1 c Water -- hot
Sauce:
1 tb Olive oil
8 oz Mushrooms -- sliced
1 c Bell peppers -- chopped
1/2 c Onions -- chopped
14 1/2 oz Crushed tomatoes -- undrained
8 oz No-salt-added tomato sauce
2 tb Pizza seasoning
1 1/2 ts Salt
1 ts Granulated sugar
1 ts Oregano
1 ts Basil
1/4 ts Black pepper
Topping:
2 c Mushrooms -- sliced
1 c Fat-free cheddar cheese -- shredded
1 c Fat-free mozzarella cheese -- shredded
1 c Cheddar cheese -- shredded
Preheat oven at 450°F. Prepare a 16" pizza pan with cooking spray and
flour; set aside.
To prepare crust, combine pizza crust mix and water until moistened.
Cover and let rest for 5 minutes. Press dough into prepared pan; set
aside.
To prepare sauce, heat oil in a skillet, cook mushrooms, peppers, and
onions until tender. Add tomatoes, tomato sauce, pizza seasoning,
salt, sugar, oregano, basil, and black pepper. Simmer all ingredients
until bubbling or 15 minutes. Let cool.
Pour sauce over crust. Then add toppings. Bake for 17 minutes or
until crust is lightly browned and cheese is melted.
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Per serving: 260 Cal; 7 g Fat (24% cal from fat); 14 g Protein;
36 g Carbs; 16 mg Cholesterol; 1001 mg Sodium
Notes: If dough for pizza crust mix is too sticky, add 2 ts of
unbleached flour.
