Pizza for lunch is sure to make the kids happy!

Kids love pizza. It doesn’t matter where it comes from it is and always will be a kid diet staple. The best part is as a parent you have the ability to make sure it is super healthy for them. Toppings go along way. Try these individualized Red Pepper & Mushroom pizzas. We’re betting the whole family will love them.

Mini Red Pepper & Mushroom Pizzas
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  1. 1/2 medium red bell pepper
  2. 1/2 teaspoon fresh lemon juice
  3. 1 garlic clove, minced
  4. Cooking spray
  5. 1/2 cup thinly sliced shiitake mushroom caps
  6. 1 tablespoon sliced shallots
  7. 1/2 teaspoon balsamic vinegar
  8. 1 (6-inch) Italian cheese-flavored pizza crust (such as Boboli)
  9. 1 tablespoon thinly sliced fresh basil
  10. 3/4 cup torn spinach
  11. 6 tablespoons (1 1/2 ounces) shredded fresh mozzarella cheese
  12. 1/4 teaspoon freshly ground black pepper
  13. Dash of salt
  1. Preheat broiler.
  2. Place bell pepper half, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and finely chop. Combine bell pepper, juice, and garlic, stirring well.
  3. Preheat oven to 450°.
  4. Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and shallots; sauté 2 minutes or until tender. Remove from heat; stir in vinegar.
  5. Place crust on a baking sheet coated with cooking spray. Spread bell pepper mixture evenly over crust, leaving a 1/2-inch border. Sprinkle basil evenly over bell pepper mixture; top with spinach. Spoon mushroom mixture evenly over spinach; sprinkle with cheese.
  6. Bake at 450° for 4 minutes or until cheese melts. Sprinkle with black pepper and salt.
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