Veggie Pizza

2 Francisco 6-inch French sandwich rolls

Non-stick cooking spray

1 cup frozen bell pepper and onion strips (from 16-oz pkg)

1 can (14 oz each) artichoke hearts in water, drained well, coarsely chopped

1 can (4 oz drained wt each) mushrooms, drained

1/8 teaspoon crushed red pepper flakes

1 can (8 oz each) tomato sauce with basil, garlic and oregano

1 cup shredded part-skim mozzarella cheese

Directions

Makes: 2 (or 4) Servings
Preparation time: 25 minutes

Preheat oven to 400°F. Cover large baking sheet with aluminum foil. Place Francisco bread, on baking sheet. Spray bread with cooking spray. Bake 5 to 6 minutes or until lightly toasted; set aside.

Meanwhile, spray 12-inch skillet with cooking spray; heat over medium-high heat. Add pepper blend; cook 3 minutes or until thawed. Stir in artichokes, mushrooms and pepper flakes. Cook 2 minutes or until hot and liquid has evaporated. Stir in tomato sauce.

Spoon vegetable mixture evenly on toasted bread. Top with cheese. Bake 10 minutes or until cheese melts.

2 Francisco 6-inch French sandwich rolls

Non-stick cooking spray

1 cup frozen bell pepper and onion strips (from 16-oz pkg)

1 can (14 oz each) artichoke hearts in water, drained well, coarsely chopped

1 can (4 oz drained wt each) mushrooms, drained

1/8 teaspoon crushed red pepper flakes

1 can (8 oz each) tomato sauce with basil, garlic and oregano

1 cup shredded part-skim mozzarella cheese