Easy Mushroom Pizza Pie

This Betty recipe calls for the use of Bisquick Mix to make the pizza dough. I opted for an easier and healthier.

1 pkg shitake mushrooms, sliced in strips
1 onion, coarsely chopped
1 green bell pepper, sliced in strips
1/2 tablespoon safflower oil
1/2 teaspoon pepper
2 whole wheat flat breads*
1/2 cup pizza sauce*
shredded natural cheddar cheese
Parmesan cheese
*For both of these starred items make sure to read the label!!! High fructose corn syrup has the power to sneak its' evil way into several ingredients. I highly recommend researching high fructose corn syrup. Yes, it preserves food, but it is not your friend.
*I recommend freezing the remaining flat breads that you do not use to save money. When you are ready to use again, simply use defrost option on microwave for about 2 minutes.
*I mention using a spray bottle to lightly mist the flat breads. These bottles can be purchased at any cooking store. The manual pump is more Eco-friendly than aerosol.

1. Heat oven to 400. Use pump spray to mist flat breads. Bake for 6 minutes on the opposite side of where toppings will be. This will ensure a crispy crust and a happy tummy!
2. Preheat grill to medium heat. Combine all the veg in a bowl with pepper and safflower oil. Spread evenly on a grill pan making sure that each veg gets an equal opportunity for heat. Grill for about 4 minutes total, stirring halfway through.
3. Spread pizza sauce on the flat breads. Spread enough mozzarella and Parmesan on the flat breads to cover them, but remember moderation is key. Top with the grilled veg.
4. Bake pizzas for 7 minutes at 400 or until cheese is melted. Slice pizzas into quarters with pizza cutter.
Makes 2 pizzas. Each 445 Calories.

We make pizzas every Tuesday night and with the pizzas I also serve a salad. This can be a good way to clean out the pantry and produce drawer! Tonight we had spinach topped with sliced apples and pistachios. The writer always opts for Organic Honey Mustard salad dressing and I use whatever vinegar and spice combination I'm in the mood for. Tonight I had my typical desire for red wine vinegar and cumin.

Pizza night...
What can the writer say about Tuesday nights at our palatial estate on the hills on New Albany Plains...
I love it...I love it every week...and I think the cook is starting to get suspicious because every week I refer to the freshly prepared pizza as a "Top 10."
I now have at least 20 Top 10's, and a cook that is starting to question every qualification that comes out of my mouth...or on to our blog!
Before I talk Betty, and the validity of grilled vegetables on pizza, I must first present an update on the writer's sister, husband, and the beautiful thing that came from a place that should not be able to squeeze out something so big...
The sister and husband used our presence to calm down and grab some much needed grub, and Tyler, beginning what the writer believes will be a life long offensive to steal the cook, fell peacefully asleep in her arms, creating tears of adoration and joy from the cook. Meanwhile, knowing an exchange had occured from his new love interests arm's to those of his enemy Uncle, Tyler began to fuss, and from what I could observe, fart! I am watching you little guy...
Back to the matter at hand...Betty's vege pizza! The cook really is going out of her way to avoid Betty's aggressive atempts at turning every recipe into a Bisquick-base, and used delicious wheat flat breads that create a perfect thin and crispy crust. And the writer has now determined he will never again eat pizza unless freshly grilled vegetables are on it's top! The vege has a char-flavor and a sweetness caused by a subtle carmelization at the hands of the 400 degree fire. A match of flame and flambe that makes the senses tingle.
Well the cook and writer are off to celebrate another victory for the cook's sister, E-funk. Not even the recessed economy can keep a great pharma down!