White Vegetable Pizza

Bell peppers can last for 2 weeks if wrapped in plastic and kept in the refrigerator. To roast, broil whole bell peppers until charred on all sides. Place blackened peppers in a large resealable plastic bag for 5 minutes. When cool, peel off the black skin. Remove seeds. Cut peppers into thin strips.

Ingredients

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1 Italian bread shell

16 oz ricotta cheese
2 cloves garlic, minced
2 1/2 cups fresh spinach
2 tsp crushed oregano
2 cups shredded mozzarella cheese (8 oz.)
1/2 cup roasted red bell pepper strips
1/2 cup sliced black olives
1/2 cup grated Parmesan cheese(2 oz.)

Directions

Preheat oven to 450F.

Place bread shell on baking sheet.

In bowl combine ricotta cheese and garlic. Spread over bread shell.

Sprinkle with spinach and oregano.

Top with mozzarella cheese, roasted pepper, olives and Parmesan cheese.

Bake about 10 minutes or until heated through and cheese melts.
Garnish with fresh oregano, if desired.

Makes 4 servings