Pizza With The Works

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.