Three cheese veggie pizza

 

Ingredients

  •  2 teaspoons olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 1 (8-ounce) package presliced mushrooms
  • 1 cup marinara sauce
  • 1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup (2 ounces) shredded fontina cheese
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 3/4 cup sliced bottled roasted red bell peppers
  • 1 tablespoon capers, rinsed and drained
  • 4 drained canned artichoke hearts, thinly sliced

Preparation

  1. Preheat oven to 500°.
  2. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add black pepper, minced garlic, and mushrooms; sauté for 5 minutes or until mushrooms are tender and most of liquid evaporates.
  3. Spread sauce over the pizza crust, leaving a 1/2-inch border, and top with mushroom mixture. Sprinkle evenly with mozzarella, fontina, and Parmesan cheeses. Top with roasted red bell peppers, 1 tablespoon capers, and artichokes. Bake at 500° for 10 minutes or until cheese melts and begins to brown. Let pizza stand for 5 minutes before serving.
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