Pizza is always welcome in our house. This all-vegetable one is light and quick to make. I like pizzas that have a crisp crust on the bottom. Making it in a skillet means I can bake it in the oven and finish it a few minutes on the stove. This makes sure the bottom is crisp, not soggy.
To get a fresh dough aroma, I use a ready-to-bake thin pizza crust such as Pillsbury pizza crust. You also can buy fresh pizza dough at your supermarket bakery counter.
You can use any bottled pasta sauce.
Use a skillet that can also be used in a hot oven.
To buy: 1 ready-to-bake thin crust pizza dough (such as Pillsbury), 1 bottle pizza sauce, 1 bottle dried oregano, 1 package shredded part-skim milk mozzarella cheese, 1 container sliced mushrooms, 1 green bell pepper and 1 can vegetable oil spray.
Preheat oven to 450 degrees.
1 ready-to-bake thin crust pizza dough
Vegetable oil spray
1 cup bottled pizza sauce
1 teaspoon dried oregano
1½ cups shredded part-skim milk mozzarella cheese
½ cup sliced mushrooms
1 green bell pepper cut into 2-inch pieces (to make ½ cup)
½ cup sliced onion
Preheat oven to 450 degrees. Spread dough out on a countertop. Cut out a 10-inch circle. Wrap the rest and refrigerate for another meal.
Spray the skillet with vegetable oil spray. Add the 10-inch dough to the skillet and, using your fingers, gently spread it out to the rim of the skillet. Spread the pizza sauce evenly over the dough. Sprinkle the mozzarella cheese on top. Add the sliced mushrooms, green bell pepper and onion, making sure they are all evenly distributed. Place the skillet in the oven and bake 15 minutes.
Take a look after 10 minutes to make sure the edge of the dough is turning brown and not burning. (If it is, remove skillet to the stove.) Then continue to bake another 5 minutes. Using an oven glove, remove the skillet to your stovetop. Check the bottom of the crust by gently lifting it with a spatula. If it isn’t golden brown, place the skillet on a hot burner and cook 1 to 2 minutes to make a crisp bottom.
Makes 2 servings.
Per serving: 625 calories (39 percent from fat), 26.9 g fat (14.5 g saturated, 7.4 g monounsaturated), 72 mg cholesterol, 42.1 g protein, 59.7 g carbohydrates, 10.8 g fiber, 839 mg sodium.
Gassenheimer is an author of more than 30 cookbooks including her newest, "The 12-Week Diabetes Cookbook." She writes about food for Tribune News Service and may be contacted at Linda@DinnerInMinutes.com.