Feb 05 2010
Four Cheese Pepperoni Vegetable Pizza
Serves 12/2 squares =4 points
- 1 medium onion, halved and thinly sliced
- 1 red bell pepper thinly sliced
- 8 ounces white mushroom, sliced
- 1 cp grape tomatoes, halved
- 1 pound refrigerated or thawed frozen pizza dough, at room temperature
- 2/3 cup fat free marinara sauce
- 1 ½ cup s shredded reduced fat Italian four cheese blend
- 2 tbsp grated Parmesan
- 36 slices turkey pepperoni
Adjust the oven racks to divide the oven in thirds and preheat the oven to 450. Spray a 10 ½ x 15 ½ inch jelly roll pan with nonstick spray.
Spray a large nonstick skillet with nonstick spray and set over medium high heat. Add the onion, bell pepper, and mushrooms. Cook, stirring occasionally, until the vegetables are tender and the liquid has evaporated 8-10 minutes. Stir in the tomatoes and cook 1 minute.
With floured hands, press the dough over the bottom of the prepared pan. If the dough shrinks back, let it rest a few minutes before pressing again. Spread the marinara sauce evenly over the dough. Sprinkle with ½ cup of the cheese blend and 1 tbsp of the Parmesan. Top evenly with the onion mixture and the pepperoni.
Bake on the lowest oven rack until the crust is browned on the bottom, 12-15 minutes. Sprinkle with th4e remaining 1 cup shredded cheese blend and 1 tbsp Parmesan. Bake until the cheese melts, 4-5 minutes longer. Cut into 24 squares.