Very Veggie Pizza
Heat oven to 450°F. Trim stems of mushrooms. Cut bell pepper
lengthwise into quarters; discard stem and seeds. Fit SaladShooter® electric
slicer/shredder with Shredding Cone and shred cheese into a small bowl. Fit
SaladShooter® electric slicer/shredder with Slicing Cone. Slice vegetables into a large skillet heated with olive oil. Stir-fry
vegetables in oil in a large skillet over medium-high heat, 4 to 5 minutes or
until mushrooms give up their liquid and liquid evaporates. Season vegetables
with salt and pepper to taste, if desired. Place bread shell on baking sheet.
Spread spaghetti sauce evenly over bread shell. Top with half the cheese, all
of the vegetables, and then the remaining cheese. Bake 12 to 14 minutes or until
cheese is melted and crust is golden brown. Cut into wedges.
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