Three-Cheese Veggie Pizza

Name: 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

12 ingredients

3 steps

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

Directions

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; saute 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.