Canadian, mushrooms and peppers pizza

Ingredients

• 1 11 1/2-inch (28.75 cm) thin-crust Italian bread shell

• 1 cup (189 g) Contadina Original Pizza Sauce

• 2/3 cup (80 g) shredded part-skim milk (1/3 less fat) mozzarella cheese

• 6 ounces (180 g) Canadian bacon, cut into bite-size pieces

• 1/2 cup (48 g) thinly sliced fresh mushrooms

• 1 small green or red bell pepper, 3 ounces (90 g) seeded and cut crosswise into thin rings

• 1/2 teaspoon (2.5 ml) crushed dried oregano

• 1/2 teaspoon (2.5 ml) crushed dried basil

• crushed red pepper flakes (optional)

• Preheat oven to 450°F (230°C). Place the shell on an ungreased 12-inch (30 cm) nonstick pizza pan.

• To assemble the pizza, spread the pizza sauce over the shell, leaving a 1-inch border around the rim. Sprinkle with half of the cheese.

• Arrange the Canadian bacon on top of the cheese, covering evenly. Top with mushroom slices and bell pepper rings. Sprinkle evenly with oregano, basil, and red pepper flakes (if using). Top with remaining cheese.

• Bake for 13 to 15 minutes, until the crust is crisp and the cheese is melted and browned. Cut into 6 wedges.

Directions

1. Preheat oven to 450°F (230°C). Place the shell on an ungreased 12-inch (30 cm) nonstick pizza pan.

2. To assemble the pizza, spread the pizza sauce over the shell, leaving a 1-inch border around the rim. Sprinkle with half of the cheese.

3. Arrange the Canadian bacon on top of the cheese, covering evenly. Top with mushroom slices and bell pepper rings. Sprinkle evenly with oregano, basil, and red pepper flakes (if using). Top with remaining cheese.

4. Bake for 13 to 15 minutes, until the crust is crisp and the cheese is melted and browned. Cut into 6 wedges.