Personal Red Pepper-Mushroom Pizza

Yield: 1 serving 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

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

Fat: 15.5g

Protein: 22.4g

Carbohydrate: 58.7g