Ingredients
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1 teaspoon olive oil
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1 red bell pepper, thinly sliced
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1/2 lb mixed mushrooms, thinly sliced
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1 small onion, sliced into rings
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1/2 teaspoon dried oregano
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1/4 teaspoon salt
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1 lb pizza dough (purchased or homemade)
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1 cup canned no-salt-added tomato sauce
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1/8 teaspoon cinnamon
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8 ounces part-skim mozzarella cheese, thinly sliced
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1 green bell pepper, thinly sliced
Instructions
- In a large nonstick skillet, heat the oil over moderate heat.
- Add the bell peppers and saute for 5 minutes or until crisp-tender.
- Add the mushrooms, onion slices (if using), oregano and salt, and cook for 4 minutes or until the mushroom liquid has evaporated.
- Set aside.
- Preheat the oven to 450°F
- Spray a 12-inch pizza pan or large baking sheet with nonstick cooking spray.
- Pat the dough into a 12-inch round.
- Cover and let stand in a warm spot for 25 minutes or until doubled. Bake for 5 minutes.
- In a small bowl, combine the tomato sauce and cinnamon.
- Spoon over the pizza.
- Top with the pepper mixture and the mozzarella.
- Bake for 15 minutes or until the cheese has melted and the crust is browned.