172
calories per slice
From Redbook
Active
time 15 minutes
Total
time 30 minutes
Makes 16 Main-Dish Servings Or 2 (10-Inch) Pies
2 Tbsp.
extra virgin olive oil
1 garlic
clove, thinly sliced
½ lb.
assorted fresh mushrooms, cleaned, trimmed, and sliced
1 cup
thinly sliced red and/or yellow bell pepper strips
2 tsp.
chopped fresh oregano
Kosher salt
and pepper
1 lb. fresh
or thawed (frozen) pizza dough
2/3 cup
pizza sauce
20 thin
slices pepperoni
8 oz. fresh
mozzarella cheese, thinly sliced
2 Tbsp.
freshly grated Parmesan cheese
1. In skillet on
medium, heat oil and garlic. Add mushrooms, bell peppers, oregano, ¼ teaspoon
kosher salt, and ¼ teaspoon freshly ground black pepper; cook 4 minutes; cool.
Place pizza stone on bottom rack of oven; preheat oven to 500°F.
2. Divide dough
in half; shape into 2 balls. Roll dough on floured surface to 12-inch rounds
using floured rolling pin. Transfer dough to pizza pan.
3. Flour pizza
peel or rimless baking sheet. Place dough on peel or baking sheet. Spread half
of sauce on dough, to within 1 inch of edge. Top with half of the veggies,
pepperoni, and mozzarella; sprinkle with half of the Parmesan. Slide pizza onto
baking stone; bake 8 to 10 minutes, or until crisp and golden brown. Transfer
to board and cut into 8 slices. Repeat for second pizza.
Each
slices About 6 g
protein, 15 g carbohydrate, 10 g total fat (3 g saturated), 1 g fiber, 14 mg
cholesterol, 186 mg sodium.