Personal-Deduction Pizza

• 1 (10-ounce) can refrigerated pizza crust dough
• Cooking spray
• 1 teaspoon olive oil
• 1 cup green bell pepper strips
• 2 tablespoons water
• 2/3 cup canned crushed tomatoes
• 1 cup button mushrooms, thinly sliced (about 2 ounces)
• 1 (4-ounce) portobello mushroom cap, thinly sliced
• 1 teaspoon dried oregano
• 1/4 teaspoon kosher salt
• 1 cup (4 ounces) thinly sliced fresh mozzarella cheese

1. Preheat oven to 425u0b0.
2. Unroll pizza dough onto a large baking sheet coated with cooking spray; fold under edges of dough to form an 11-inch circle. Bake at 425u0b0 for 7 minutes; set aside.
3. Increase oven temperature to 475u0b0.
4. Heat olive oil in a medium nonstick skillet over medium-high heat. Add bell pepper, and saute 1 minute. Add 2 tablespoons water; cover, reduce heat to low, and cook 10 minutes or until bell pepper is soft. Spread tomatoes over dough, leaving a 1/2-inch border around outer edge, and top with bell pepper and mushrooms. Sprinkle with dried oregano and kosher salt. Bake pizza at 475u0b0 for 12 minutes. Top with cheese, and bake pizza an additional 3 minutes or until cheese is melted.

cooking spray, olive oil, green bell pepper, water, tomatoes, button mushrooms, portobello mushroom, oregano, kosher salt, mozzarella cheese

Taken from www.myrecipes.com/recipe/personal-deduction-pizza (may not work)