Lighten up and enjoy this healthy recipe for far a less sinful pizza pleasure. Optimistically this makes 8 servings but not in my house, 3 people polished it off easily.
MAKES: 1, 12 inch pizza
1 lb whole wheat pizza dough (purchased or homemade)
1 teaspoon olive oil
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1/2 lb mixed mushrooms, thinly sliced
1 small onion, sliced into rings (optional)
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup canned no-salt-added pizza sauce (can use more if you like lots of sauce)
1/8 teaspoon cinnamon
8 ounces part-skim mozzarella cheese, thinly sliced
In a large nonstick skillet, heat the oil over moderate heat.
Add the bell peppers and saute for 5 minutes or until crisp-tender.
Add the mushrooms, onion slices (if using), oregano and salt, and cook for 4 minutes or until the mushroom liquid has evaporated.
Preheat the oven to 450°F
Spray a 12-inch pizza pan or large baking sheet with nonstick cooking spray.
Pat the dough into a 12-inch round.
Cover and let stand in a warm spot for 25 minutes or until doubled. Bake for 5 minutes.
In a small bowl, combine the pizza sauce and cinnamon.
Spoon over the pizza.
Top with the pepper mixture and the mozzarella.
Bake for 15 minutes or until the cheese has melted and the crust is browned.