Peppers and Portobella Mushroom Pizza

Ingredients

• 6 tablespoons (90 ml) olive oil
• 2 red bell peppers, cut into thin slices
• 1/2 orange and 1/2 yellow bell peppers cut into thin slices
• 1 1/2 pounds (680 g) portobello mushrooms, stems removed cut into 1/4-inch (1 cm) slices
• 1 teaspoon (5 ml) salt
• 1 pound (450 g) store-bought or homemade pizza dough I used the recipe on this site for pizza huts dough.
• 4 cloves garlic, minced
• 1/4 teaspoon (1 ml) fresh-ground black pepper
• 1 cup (240 ml) lightly packed baby spinach leaves, chopped
• 2 handfuls mozzarella cheese
• 1/2 cup (120 ml) grated Parmesan divided.

Method

1. Heat the oven to 450° (230°C). In a large frying pan, heat 3 tablespoons (45 ml) of the oil over moderately high heat.
2. Put the peppers in the pan and cook, stirring occasionally, for 10 minutes. Add the mushrooms and the salt and cook, stirring occasionally, until the mushrooms are golden, about 10 minutes more.
3. Meanwhile, oil 2 pizza pans or a large baking sheet. Press the pizza dough onto the pan in an approximately 14-inch (36 cm) round or 9-by-13-inch (33 cm) rectangle.
4. Spread the peppers and mushrooms on the pizza crust and bake for 10 minutes.
5. Sprinkle on the garlic, 2 cloves for each pie, then the black pepper and spinach. Top with the mozzarella and then with the Parmesan. Drizzle with the remaining 3 tablespoons (45 ml) oil.
6. Bake until the cheese is bubbling and beginning to brown, about 5 minutes longer.