| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Main dish, Vegetarian |
5 |
Servings |
INGREDIENTS
| 1 |
|
Medium-size red bell pepper |
| 1 |
|
Medium-size green bell pepper |
| 1 |
tb |
Olive oil |
| 1/2 |
lb |
Assorted wild mushrooms (such as oyster, crimini, morel and stemmed |
|
|
Shiitake), sliced |
| 1 1/2 |
ts |
Chopped fresh rosemary |
| 1 |
|
10-ounce purchased fully baked thin pizza crust |
| 1 |
c |
Shredded Fontina cheese |
| 1/2 |
c |
Thinly sliced red onion |
INSTRUCTIONS
Char bell peppers over gas flame or in broiler until blackened on all
sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and thinly
slice peppers.
Preheat oven to 450°F. Heat oil in heavy large skillet over medium-high
heat. Add mushrooms and rosemary. Cover skillet and cook until mushrooms
are just tender, stirring occasionally, about 5 minutes. Uncover and simmer
until any juices evaporate. Season with salt and pepper.
Place crust on baking sheet. Top with cheese, onion, peppers and mushrooms.
Bake pizza until heated through and cheese melts, about 15 minutes.
Bon Appetit January 1998
Posted to MM-Recipes Digest by Julie Bertholf <jewel1@ix.netcom.com> on
Feb 21, 1998
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