|Whole wheat flour to sprinkle on working surface|
|Refrigerated pizza crust||1 can (10 ounces)|
|Olive oil||2 tablespoons|
|Low-fat ricotta cheese||½ cup|
|Dried basil||½ teaspoon|
|Small onion, minced||1|
|Garlic, minced||2 cloves|
|Salt (optional)||¼ teaspoon|
|Shredded part-skim mozzarella cheese||4 ounces|
|Chopped mushrooms||2 cups|
|Large red pepper, cut into strips||1|
- Preheat oven to 425°F.
- Spread whole-wheat flour over working surface. Roll out dough with rolling pin to desired crust thickness.
- Coat cookie sheet with cooking spray. Transfer pizza crust to cookie sheet. Brush olive oil over crust.
- Mix the ricotta cheese with the dried basil, onion, garlic, and salt. Spread this mixture over crust.
- Sprinkle crust with mozzarella cheese. Top cheese with mushrooms and red pepper.
- Bake at 425°F for 13-15 minutes until cheese melts and crust is deep golden brown.
- Cut into 8 slices.
|Serving Size||2 slices (¼ of pie)|
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