Personal Red Pepper-Mushroom Pizza
Yield: 1 serving 1/2 medium red bell pepper
1/2 teaspoon fresh lemon juice
1 garlic clove, minced
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
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.
- Calories: 467
- Fat: 15.5g
- Protein: 22.4g
- Carbohydrate: 58.7g