Ingredients: 1 Pizza Dough (2 x 12") 1/4 ts salt Vegetable cooking spray 1 tb olive oil 1 1/2 cups chopped green bell pepper 1 1/2 cups chopped onion 1 garlic clove, crushed 2 1/2 cups sliced mushrooms 2 ts dried oregano 1/4 ts salt 2 tb yellow cornmeal 1 1/2 cups canned crushed tomatoes 1 1/4 cups (5 ounces) reduced-fat Monterey Jack cheese, shredded 3/4 cup (3 ounces) provolone cheese, shredded Oregano sprigs (optional) Directions:Place 2 pizza rounds in pans coated with cooking spray and each sprinkled with 1 tablespoon cornmeal; press dough up sides of pan. Cover and let rise 20 minutes or until puffy. Spread half of vegetable mixture over each prepared crust, and top each with half of the crushed tomatoes. Sprinkle cheeses evenly over pizzas. Bake at 475 F for 15 minutes. Reduce oven temperature to 375F, and bake an additional 15 minutes. Cut each pizza into 8 wedges. Garnish with oregano sprigs, if desired. |