Ingredients
- 1 can (13.8 oz.) refrigerator pizza crust, cut in half
- 2 tablespoons oil, divided
- 2/3 cup Slow Cooker Marinara Sauce, divided
- 2 cups shredded mozzarella cheese, divided
- 18 slices pepperoni, divided
- 1 small green pepper, sliced into rings, divided
- 2 large mushrooms, sliced, divided
Directions
- Heat oven to 425°F. Spray baking pan with nonstick cooking spray.
- Press half of dough into pan. Brush with 1 tablespoon oil.
- Bake 8 to 9 minutes or until light brown.
- Top baked crust with 1/3 cup sauce, 1 cup shredded mozzarella cheese and half of the pepperoni, green pepper and mushrooms.
- Bake an additional 11 to 13 minutes or until cheese is melted and crust is brown. Repeat to make second pizza.
Serves: 8
