Mini Red Pepper-Mushroom Pizza

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.

Yield: 1 serving

Ingredients

• 1/2  medium 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 (such as Boboli)
• 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

Preparation

Preheat broiler.

Place bell pepper half, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and finely chop. Combine bell pepper, juice, and garlic, stirring well.

Preheat oven to 450°.

Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and shallots; sauté 2 minutes or until tender. Remove from heat; stir in vinegar.

Place crust on a baking sheet coated with cooking spray. Spread bell pepper mixture evenly over crust, leaving a 1/2-inch border. Sprinkle basil evenly over bell pepper mixture; top with spinach. Spoon mushroom mixture evenly over spinach; sprinkle with cheese.

Bake at 450° for 4 minutes or until cheese melts. Sprinkle with black pepper and salt.

Nutritional Information

Calories:

467 (30% from fat)

Fat:

15.5g (sat 8.1g,mono 5.4g,poly 1.5g)

Protein:

22.4g

Carbohydrate:

58.7g

Fiber:

2.6g

Cholesterol:

33mg

Iron:

4.8mg

Sodium:

829mg

Calcium:

589mg