Mini Bellafina-Mushroom Pizza

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Ingredients

  • 2-3 Bellafina peppers
  • 1/2 teaspoon fresh lemon juice
  • 1 garlic clove, minced
  • Cooking spray
  • 1/2 cup thinly sliced shiitake mushroom caps
  • 1 tablespoon sliced shallots
  • 1/2 teaspoon balsamic vinegar
  • 1 (6-inch) Italian cheese-flavored pizza crust (such as Boboli)
  • 1 tablespoon thinly sliced fresh basil
  • 3/4 cup torn spinach
  • 6 tablespoons(1 1/2 ounces) shredded fresh mozzarella cheese
  • 1/4 teaspoon freshly ground black pepper
  • Dash of salt

Preparation

Preheat broiler.

Place Bellafina peppers, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and finely chop. Combine pepper, juice, and garlic, stirring well.

Preheat oven to 450°.

Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and shallots; sauté 2 minutes or until tender. Remove from heat; stir in vinegar.

Place crust on a baking sheet coated with cooking spray. Spread bell pepper mixture evenly over crust, leaving a 1/2-inch border. Sprinkle basil evenly over bell pepper mixture; top with spinach. Spoon mushroom mixture evenly over spinach; sprinkle with cheese.

Bake at 450° for 4 minutes or until cheese melts. Sprinkle with black pepper and salt.

 

Adapted from health.com