- 2 green bell peppers
- 2 tablespoons olive oil
- 2 onions, sliced
- 2 cloves garlic, crushed
- 10 ounces oyster mushrooms, halved
- Two 15-ounce prepared pizza bases
- 1/3 cup tomato paste
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons chopped fresh basil
- 1 pound mozzarella cheese, grated
- 1 pound cooked chicken, sliced
- Two 6-ounce jars marinated artichoke hearts, drained
- 1/3 cup drained sun-dried tomatoes in oil, sliced
- 1/3 cup drained black (Riviera) olives
- Freshly ground black pepper
- Extra olive oil, if desired
Quarter the bell peppers and remove the seeds and membranes. Broil or grill the peppers, skin side up, until the skin blisters and blackens. Peel the skin and slice thinly.
Preheat the oven to 500 degrees F. Heat the oil in a frying pan, add the onions, garlic and mushrooms and cook, stirring, until the onions are soft.
Place the pizza bases on baking sheets and spread with the combined tomato paste, olive oil and basil. Top with half the cheese then the chicken, artichokes, mushroom mixture, bell peppers, tomatoes and olives; top with the remaining cheese. Sprinkle with freshly ground black pepper and drizzle with extra olive oil, if desired. Bake for about 15 minutes, or until well browned and hot.
This recipe can be prepared a day ahead - assemble just before serving.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
702 calories; 28g total fat; 105mg cholesterol; 1256mg sodium; 54g carbohydrates; 5g fiber; 55g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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