Chicago Deep-Dish Pizza With Mushrooms, Peppers, and Onions

Ingredients

• 1.5 cups tomatoes canned crushed
• 1 clove garlic crushed
• 1.5 cups bell pepper green chopped
• 5 ounces monterrey jack cheese shredded reduced-fat
• 2.5 cups mushrooms sliced
• 1 tablespoon olive oil 
• 1.5 cups onion chopped
• 2 teaspoons oregano dried
• 8 servings deep-dish pizza dough 
• 3 ounces provolone cheese shredded
• 0.3 teaspoon salt 

Equipment

• frying pan
• oven

Directions

1. Prepare Deep-Dish Pizza Dough, and set aside.
2. Heat oil in a large nonstick skillet over medium heat.
3. Add pepper, onion, and garlic, and saut 5 minutes.
4. Add mushrooms, oregano, and salt; saut 3 minutes or until tender.
5. Remove from heat; cool.
6. Spread half of tomatoes over each prepared crust, and top each with half of vegetable mixture.
7. Sprinkle Monterey Jack cheese and provolone cheese evenly over pizzas.
8. Bake at 475 for 15 minutes. Reduce oven temperature to 375, and bake 15 additional minutes.
9. Cut each pizza into 8 wedges.