1 small green pepper, thinly sliced
1 small sweet red pepper, thinly sliced
1 cup sliced fresh mushrooms
1 small onion, halved and sliced
1 teaspoons canola oil
2 garlic cloves, minced
1 prebaked 12-inch pizza crust
3/4 cup pizza sauce
2 ounces cream cheese, cubed
2 cups (8 ounces) shredded provolone cheese, divided
1 cup shredded or julienned cooked roast beef
1/3 cup banana pepper rings
1/2 teaspoon dried oregano
In a large skillet, saute the peppers, mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer.
Place crust on an ungreased 12-in. pizza pan. Spread pizza sauce over crust and dot with cream cheese. Sprinkle with 1 cup provolone cheese. Top with pepper mixture, beef, pepper rings and remaining provolone cheese. Sprinkle with Parmesan cheese and oregano.
Bake at 450° for 10-12 minutes or until cheese is melted.
Note: It's important to slice the peppers and onions very thinly, otherwise, it will be messy to serve and eat. Also, I couldn't find shredded provolone cheese, so I bought a package that was sliced and layered it on. It worked great. For the roast beef, I used regular lunch meat that I shredded beforehand.
I made two pizzas with this recipe. I doubled all the ingredients, except the peppers, onions, and mushrooms. The size of the peppers and onion I used, I had plenty to split between two crusts. Super yummy!
