Recipe information
Yield
Serves 4 to 6
Ingredients
1 medium-size red bell pepper
1 medium-size green bell pepper
1 tablespoon olive oil
1/2 pound assorted wild mushrooms (such as oyster, crimini, morel and stemmed shiitake), sliced
1 1/2 teaspoons chopped fresh rosemary
1 10-ounce purchased fully baked thin pizza crust
1 cup shredded Fontina cheese
1/2 cup thinly sliced red onion
Preparation
Step 1
Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and thinly slice peppers.
Step 2
Preheat oven to 450°F. Heat oil in heavy large skillet over medium-high heat. Add mushrooms and rosemary. Cover skillet and cook until mushrooms are just tender, stirring occasionally, about 5 minutes. Uncover and simmer until any juices evaporate. Season with salt and pepper.
Step 3
Place crust on baking sheet. Top with cheese, onion, peppers and mushrooms. Bake pizza until heated through and cheese melts, about 15 minutes.
