Three-Cheese Veggie Pizza

• 2 teaspoons olive oil
• 1/4 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)
• 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
• 1/2 cup (2 ounces) shredded fontina cheese
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 3/4 cup sliced bottled roasted red bell peppers
• 1 tablespoon capers, rinsed and drained
• 4 drained canned artichoke hearts, thinly sliced

1. Preheat oven to 500u0b0.
2. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add black pepper, minced garlic, and mushrooms; saute 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 500u0b0 for 10 minutes or until cheese melts and begins to brown. Let pizza stand for 5 minutes before serving.

olive oil, freshly ground black pepper, garlic, mushrooms, marinara sauce, italian cheese, mozzarella cheese, fontina cheese, parmesan cheese, red bell peppers, capers, hearts

Taken from www.myrecipes.com/recipe/three-cheese-veggie-pizza (may not work)