Cheesy Pepperoni-Mushroom Flatbread (Ww)

• 1 medium onion, halved and thinly sliced
• 1 red bell pepper, thinly sliced
• 8 ounces white mushrooms, sliced
• 1 cup grape tomatoes, halved
• 1 lb refrigerated pizza dough, at room temperature (if frozen, thawed)
• 3/4 cup fat-free marinara sauce
• 1 1/2 cups reduced-fat mozzarella cheese, shredded
• 2 tablespoons parmesan cheese, grated
• 36 slices turkey pepperoni, halved

1. Adjust the oven racks to divide the oven in thirds and preheat the oven to 450 degrees F. Spray a 10.5 x 15.5 inch jelly-roll pan with nonstick spray.
2. Spray a large skillet with nonstick spray and set over medium-high heat. Add the onion, pepper and mushrooms. Cook, stirring occasionally, until the vegetables are tender and the liquid evaporates, 8-10 minutes. Stir in the tomatoes and cook 1 minute. Set aside.
3. With floured hands, press the dough over the bottom of the prepared pan. If the dough shrinks back, let is rest a few minutes before pressing again. Spread the marinara sauce evenly over the dough. Sprinkle with 1/2 cup of the mozzarella cheese and 1 tablespoon parmesan cheese. Top evenly with the onion mixture and the pepperoni.
4. Bake on the lowest oven rack until the crust is browned on the bottom, 12-15 minutes. Sprinkle with the remaining 1 cup mozzarella and 1 tablespoons parmesan cheese. Bake until the cheese melts, 4-5 minutes longer. Cut into 24 squares and serve at once.

onion, red bell pepper, white mushrooms, grape tomatoes, marinara sauce, mozzarella cheese, parmesan cheese, turkey pepperoni

Taken from www.food.com/recipe/cheesy-pepperoni-mushroom-flatbread-ww-512459 (may not work)