Ah pizza, the American staple. Well believe it or not this pizza is meat free. Wait let me just double check that....yep no meat in this pizza.
Given that this pizza has 0% meat, I was fairly certain that this would be one of those meals that my husband ate just to appease me. For him, pizza with no meat is like breathing without air.
I guess they say you never stop learning things about your partner. He loved it! I'll admit I loved it too, but I was in such shock that he loved it that I thought I might have been dreaming--or that he was just saying it was good to make me feel better. But he had a genuine love for this pizza. Normally Cooking Light cuts back on the cheese, which is one method they use to make things 'lighter'. However, I felt like this was a great amount of cheese to pizza ratio. The recipe used up most of a bag of shredded mozzarella.
Like other reviewers, I bought fresh mushrooms and sauteed them with the red peppers. See those green spots? I also added some homemade pesto, from another great CL recipe (seen here). It really took the recipe to an awesome level. How do I have fresh pesto in the winter when basil is not abundant? Simple silly, I freeze it and thaw some whenever I need it.
This recipe was designed as a party appetizer, with 16 servings total. We split this into 8 servings instead, to make it more of a meal portion. The only caveat I would mention with doing this is that the crust isn't tough enough to hold a 'slice'. So next time we will up the time on the pre-bake of the crust to see if that works. And there will be a next time.
It appears as though www.myrecipes.com is doing a redesign of their website. Because of this, I can't give you the rating of this recipe. I think it was a 5 star rated recipe with about 10-20 reviews.
Recipe by Cooking Light, November 1995
- YIELD: 16 appetizers (serving size: 1 appetizer)
- 1 (10-ounce) can refrigerated pizza dough
- Vegetable cooking spray
- 1 tablespoon olive oil
- 1 cup julienne-cut red bell pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 5 garlic cloves, minced
- 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
- 1 (2.5-ounce) jar sliced mushrooms, drained
- 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
- Cracked pepper (optional)
- Unroll pizza dough onto a baking sheet coated with cooking spray; pat dough into a 14 x 10-inch rectangle. Bake at 425° for 5 minutes; set aside.
- Heat oil in a nonstick skillet over medium-high heat. Add red bell pepper, basil, oregano, and garlic; saute 5 minutes. Remove from heat; stir in artichokes and mushrooms.
- Sprinkle half of cheese over prepared pizza crust, leaving a 1/2-inch border. Spread the vegetable mixture evenly over cheese, and top with remaining cheese. Sprinkle with cracked pepper, if desired. Bake at 425° for 10 minutes or until crust is lightly browned
- Amount per serving
- Calories: 101
- Calories from fat: 32%
- Fat: 3.6g
- Saturated fat: 1.3g
- Monounsaturated fat: 1.5g
- Polyunsaturated fat: 0.6g
- Protein: 4.8g
- Carbohydrate: 12.7g
- Fiber: 0.3g
- Cholesterol: 6mg
- Iron: 1.1mg
- Sodium: 256mg
- Calcium: 103mg