Artichoke-And-Red Pepper Pizza

• 1 (10-ounce) can refrigerated pizza dough
• Vegetable cooking spray
• 1 tablespoon olive oil
• 1 cup julienne-cut red bell pepper
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 5 garlic cloves, minced
• 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
• 1 (2.5-ounce) jar sliced mushrooms, drained
• 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
• Cracked pepper (optional)

1. Unroll pizza dough onto a baking sheet coated with cooking spray; pat dough into a 14 x 10-inch rectangle. Bake at 425u0b0 for 5 minutes; set aside.
2. Heat oil in a nonstick skillet over medium-high heat. Add red bell pepper, basil, oregano, and garlic; saute 5 minutes. Remove from heat; stir in artichokes and mushrooms.
3. Sprinkle half of cheese over prepared pizza crust, leaving a 1/2-inch border. Spread the vegetable mixture evenly over cheese, and top with remaining cheese. Sprinkle with cracked pepper, if desired. Bake at 425u0b0 for 10 minutes or until crust is lightly browned.

vegetable cooking spray, olive oil, juliennecut red bell pepper, basil, oregano, garlic, hearts, mushrooms, mozzarella cheese, pepper

Taken from www.myrecipes.com/recipe/artichoke-and-red-pepper-pizza (may not work)