Three-Cheese Veggie Pizza

Ingredients

• 2 teaspoons olive oil
• ¼ teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 1 (8-ounce) package presliced mushrooms
• 1 cup marinara sauce
• 1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
• ½ cup (2 ounces) shredded part-skim mozzarella cheese
• ½ cup (2 ounces) shredded fontina cheese
• ¼ cup (1 ounce) grated fresh Parmesan cheese
• ¾ cup sliced bottled roasted red bell peppers
• 1 tablespoon capers, rinsed and drained
• 4 drained canned artichoke hearts, thinly sliced

Direction

1. Preheat oven to 500°.
2. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add black pepper, minced garlic, and mushrooms; sauté for 5 minutes or until mushrooms are tender and most of liquid evaporates.
3. Spread sauce over the pizza crust, leaving a 1/2-inch border, and top with mushroom mixture. Sprinkle evenly with mozzarella, fontina, and Parmesan cheeses. Top with roasted red bell peppers, 1 tablespoon capers, and artichokes. Bake at 500° for 10 minutes or until cheese melts and begins to brown. Let pizza stand for 5 minutes before serving.