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Pepperoni and Bell Pepper Pizza

Name: Pepperoni and Bell Pepper Pizza
Prep time: 15 min
Total time: 40 min
Yield: 8
Ingredients: 1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust; 2 tablespoons olive oil; 1 green bell pepper, cut into 1/4-inch strips; 1 red bell pepper, cut into 1/4-inch strips; 5 cloves garlic, finely chopped; 1 jar (2.5 oz) sliced mushrooms, drained; 2 teaspoons Italian seasoning; 28 slices pepperoni (from 3.5-oz package); 1 can (2 1/4 oz) sliced ripe olives, drained; 2 cups shredded mozzarella cheese (8 oz); 1/2 cup grated Parmesan cheese

Prep 15 min
Total 40 min
Ingredients 11
Servings 8

Ingredients

1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
2 tablespoons olive oil
1 green bell pepper, cut into 1/4-inch strips
1 red bell pepper, cut into 1/4-inch strips
5 cloves garlic, finely chopped
1 jar (2.5 oz) sliced mushrooms, drained
2 teaspoons Italian seasoning
28 slices pepperoni (from 3.5-oz package)
1 can (2 1/4 oz) sliced ripe olives, drained
2 cups shredded mozzarella cheese (8 oz)
1/2 cup grated Parmesan cheese

Directions

1

Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. Unroll dough in pan. Starting at center, press over bottom and 1/2 inch up sides of pan.
2

Bake 8 minutes. Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Add bell peppers and garlic; cook 3 to 5 minutes, stirring constantly, until bell peppers are crisp-tender. Layer bell pepper mixture, mushrooms, Italian seasoning, pepperoni and olives over partially baked crust. Sprinkle with cheeses.
3

Bake 12 to 14 minutes or until crust is golden brown around edges and cheese is melted and light golden brown. Let stand about 5 minutes before serving.

Nutrition Facts

Serving Size: 1 Serving

Calories: 340

Calories from Fat: 160

Total Fat: 18g; 28%

Saturated Fat: 7g; 36%

Trans Fat: 0g

Cholesterol: 30mg; 11%

Sodium: 880mg; 37%

Potassium: 150mg; 4%

Total Carbohydrate: 28g; 9%

Dietary Fiber: 2g; 8%

Sugars: 4g

Protein: 16g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 25%; 25%

Calcium: 30%; 30%

Iron: 15%; 15%

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1 Fat;