Ingredients
1
package (6 ounces) fresh portabella mushrooms
1
tablespoon olive or vegetable oil
1/2
cup thinly sliced green bell pepper
1/2
cup thinly sliced red bell pepper
2
teaspoons chopped fresh or 1/2 teaspoon dried marjoram leaves
1/4
teaspoon salt
1
package (10 ounces) ready-to-serve thin cheese pizza crust (12 inches in diameter)
1/2
cup sliced Brie cheese
Preparation
Heat oven to 425°. Remove stems from mushrooms; thinly slice mushrooms.
Heat oil in 10-inch nonstick skillet over medium-high heat. Cook bell peppers in oil 2 minutes, stirring occasionally. Stir in mushrooms, marjoram and salt. Cook 1 to 2 minutes, stirring constantly, until mushrooms are just tender.
Place pizza crust on ungreased cookie sheet. Spread mushroom mixture over crust. Top with cheese.
Bake 8 to 10 minutes or until hot and cheese is melted. Cut into thin wedges to serve.
