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.



Credit: Photography: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary test

1 serving


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

467 calories; calories from fat 30%; fat 15.5g; saturated fat 8.1g; mono fat 5.4g; poly fat 1.5g; protein 22.4g; carbohydrates 58.7g; fiber 2.6g; cholesterol 33mg; iron 4.8mg; sodium 829mg; calcium 589mg.