Here you go Erin. You'll love it, I'm sure.
Make your favorite pizza dough recipe or use 1 (10) oz can of refrigerated pizza dough.
1 T olive oil
1 Cup julienne cut red bell pepper
1 tsp dried basil
1 tsp dried oregano
5 garlic cloves, minced
1 (14) oz can artichoke hearts, drained and coarsely chopped
1 (2.5) oz jar of sliced mushrooms, drained
1 1/2 C (6 oz) shredded part skim mozzarella cheese
Cracked pepper (optional)
Roll out pizza dough onto a baking sheet coated with cooking spray; pat dough into a 14x10 inch rectangle. Bake at 425 for 5 minutes, set aside.
Heat oil in a nonstick skillet over medium high heat. Add red bell pepper, basil, oregano, and garlic; saute 5 minutes. Remove from heat, stir in artichokes and mushrooms.
Sprinkle half of cheese over prepared pizza crust, leaving a 1/2 inch border. Spread the vegetable mixture evenly over the cheese, and top with remaining cheese. Sprinkle with cracked pepper, if desired. Bake at 425 for 10 minutes or until crust is lightly browned.