1 tablespoon olive oil
1 (8-ounce) package sliced fresh mushrooms
1 (10-ounce) package pre-washed spinach
1 garlic clove, minced
1 (7-ounce) jar water-packed roasted red bell peppers, drained
1 (14-ounce) can water-packed artichoke hearts, drained
1 (10-ounce) package thin-crust Italian bread shell (such as Booli)
½ cup pasta sauce
1 ¼ cups shredded fresh Parmesan cheese

1. Heat olive oil in a large, nonstick skillet over medium-high heat. Cook mushrooms until tender. Add spinach and garlic, sauté until spinach and garlic are tender.

2. Place bread shell on a baking sheet. Spread pasta sauce on bread shell. Top with mushrooms, spinach mixture, peppers, and artichoke hearts. Sprinkle Parmesan cheese over vegetables.

3. Bake at 425 F until cheese melts and pizza is warmed thoroughly.

Yield: 8 servings.