Cheesy Pepperoni-Mushroom Flatbread (WW)

Using reduced-fat cheese, fat-free marinara, and turkey pepperoni lets you enjoy the combination while keeping the fat count in check. Recipe is from Weight Watchers - per serving (1 square): 95 Cal., 4 g total fat, 2 g. sat fat, 12 mg. Chol, 321 mg Sod, 11 g carb, 1 g. fib, 6 g. prot, 85 mg. calc. Points Plus Value : 3.

• Ready In: 1 hr
• Serves: 24

Ingredients

• 1  medium onion, halved and thinly sliced
• 1  red bell pepper, thinly sliced
• 8  ounces white mushrooms, sliced
• 1  cup grape tomatoes, halved
• 1  lb  refrigerated  pizza dough, at room temperature (if frozen, thawed)
• 3⁄4 cup  fat-free  marinara sauce
• 1 1⁄2 cups reduced-fat mozzarella cheese, shredded
• 2  tablespoons parmesan cheese, grated
• 36  slices  turkey pepperoni, halved

Directions

1. Adjust the oven racks to divide the oven in thirds and preheat the oven to 450 degrees F. Spray a 10.5 x 15.5 inch jelly-roll pan with nonstick spray.
2. Spray a large skillet with nonstick spray and set over medium-high heat. Add the onion, pepper and mushrooms. Cook, stirring occasionally, until the vegetables are tender and the liquid evaporates, 8-10 minutes. Stir in the tomatoes and cook 1 minute. Set aside.
3. With floured hands, press the dough over the bottom of the prepared pan. If the dough shrinks back, let is rest a few minutes before pressing again. Spread the marinara sauce evenly over the dough. Sprinkle with 1/2 cup of the mozzarella cheese and 1 tablespoon parmesan cheese. Top evenly with the onion mixture and the pepperoni.
4. Bake on the lowest oven rack until the crust is browned on the bottom, 12-15 minutes. Sprinkle with the remaining 1 cup mozzarella and 1 tablespoons parmesan cheese. Bake until the cheese melts, 4-5 minutes longer. Cut into 24 squares and serve at once.