8 ounces mushrooms
1 green or yellow bell pepper
1/4 small red onion
8 ounces Fontina cheese
OR
8 ounces Provolone cheese
1 tablespoon olive oil or garlic flavored olive oil
1 16-ounce (12 inch) ready-made Italian bread/pizza shell
1/2 cup prepared chunky vegetable spaghetti sauce
OR
1/2 cup pizza sauce
Servings: 6
Heat oven to 450ºF. Trim stems of mushrooms. Cut bell pepper lengthwise into quarters; discard stem and seeds. Fit Salad Shooter electric slicer-shredder with shredding cone and shred cheese into a small bowl. Stir-fry vegetables in oil in a large skillet over medium-high heat, 4 to 5 minutes or until mushrooms give up their liquid and liquid evaporates. Season vegetables with salt and pepper to taste, if desired. Place bread shell on baking sheet. Spread spaghetti sauce evenly over bread shell. Top with half the cheese, all of the vegetables, and then the remaining cheese. Bake 12 to 14 minutes or until cheese is melted and crust is golden brown. Cut into wedges.
Baking Time: 14 minutes
1 green or yellow bell pepper
1/4 small red onion
8 ounces Fontina cheese
OR
8 ounces Provolone cheese
1 tablespoon olive oil or garlic flavored olive oil
1 16-ounce (12 inch) ready-made Italian bread/pizza shell
1/2 cup prepared chunky vegetable spaghetti sauce
OR
1/2 cup pizza sauce
Servings: 6
Heat oven to 450ºF. Trim stems of mushrooms. Cut bell pepper lengthwise into quarters; discard stem and seeds. Fit Salad Shooter electric slicer-shredder with shredding cone and shred cheese into a small bowl. Stir-fry vegetables in oil in a large skillet over medium-high heat, 4 to 5 minutes or until mushrooms give up their liquid and liquid evaporates. Season vegetables with salt and pepper to taste, if desired. Place bread shell on baking sheet. Spread spaghetti sauce evenly over bread shell. Top with half the cheese, all of the vegetables, and then the remaining cheese. Bake 12 to 14 minutes or until cheese is melted and crust is golden brown. Cut into wedges.
Baking Time: 14 minutes
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