Mini Red Pepper-Mushroom Pizza

Mini Red Pepper-Mushroom Pizza Photography: Randy Mayor; Styling: Melanie J. Clarke


  • 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.

    Although you only use half of the bell pepper in this pizza, go ahead and roast both halves; use the other half in a sandwich.
  • Yield: 1 serving

Nutritional Information

Calories per serving: 467
Caloriesfromfat per serving: 30%
Fat per serving: 15.5g
Saturated fat per serving: 8.1g
Monounsaturated fat per serving: 5.4g
Polyunsaturated fat per serving: 1.5g
Protein per serving: 22.4g
Carbohydrate per serving: 58.7g
Fiber per serving: 2.6g
Cholesterol per serving: 33mg
Iron per serving: 4.8mg
Sodium per serving: 829mg
Calcium per serving: 589mg

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