Mini Pizza
Introducing the Bailey Farms Sweet Mini-Peppers. The unique size and taste characteristics of this pepper offer a wide range of recipe options and uses. They are great for parties – just stuff, bake and enjoy!
Ingredients:
2 mini sweet 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 oz) shredded fresh mozzarella cheese
1/4 teaspoon freshly ground black pepper
Dash of salt
Instructions:
Preheat broiler.
Slice mini peppers in half, remove seeds, and place peppers skin-side up on a foil-lined baking sheet. Flatten peppers with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag and seal. Let stand 10 minutes. Peel and finely chop. Combine peppers, juice, and garlic and stir well.
Preheat oven to 450 degrees.
Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and shallots. Saute 2 minutes or until tender. Remove from heat and stir in vinegar.
Place crust on a baking sheet coated with cooking spray. Spread pepper mixture evenly over crust, leaving a 1/2-inch border. Sprinkle basil evenly over pepper mixture and top with spinach. Spoon mushroom mixture evenly over spinach and sprinkle with cheese.
Bake at 450 degrees for 4 minutes or until cheese melts. Sprinkle with black pepper and salt.
Serves one.