 Yield: 2 x 12" Pizza Ingredients 1 Pizza Dough (2 x 12") 1/4 ts Salt Vegetable cooking spray 1 tb Olive oil 1 1/2 c Chopped green bell pepper 1 1/2 c Chopped onion 1 Garlic clove, crushed 2 1/2 c Sliced mushrooms 2 ts Dried oregano 1/4 ts Salt 2 tb Yellow cornmeal 1 1/2 c Canned crushed tomatoes 1 1/4 c (5 ounces) shredded -reduced-fat Monterey Jack -cheese 3/4 c (3 ounces) shredded -provolone cheese Oregano sprigs (optional) Preparation: Place 2 - pizza rounds in pans coated with cooking spray and each sprinkled with 1 tablespoon cornmeal; press dough up sides of pan. Cover and let rise 20 minutes or until puffy. Spread half of vegetable mixture over each prepared crust, and top each with half of the crushed tomatoes. Sprinkle cheeses evenly over pizzas. Bake at 475F for 15 minutes. Reduce oven temperature to 375F, and bake an additional 15 minutes. Cut each pizza into 8 wedges. Garnish with oregano sprigs, if desired.
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