Cheese and Fresh Vegetable Pizza

1 can (10 oz) refrigerated pizza crust

1/2 cup thinly sliced red onions

2 cloves garlic, minced

1 small green or red pepper, cut into 1-inch strips

1/2 cup (4 oz) sliced fresh mushrooms

1 1/2 cup (6 oz) mozzarella shredded cheese, divided

4 plum tomatoes, sliced

1 tsp dried basil

1/2 tsp dried oregano

black olives

Spray 12-inch pizza pan with nonstick cooking spray. Unroll pizza crust; press onto prepared pan.

Bake in preheated 425° F. oven 6 minutes or until crust is just beginning to brown.

Spray skillet with nonstick cooking spray; stir in onion and garlic. Cook over medium heat 2 minutes until onion is soft. Add pepper and mushrooms. Cook 2 minutes. Remove from heat; set aside.

Sprinkle 3/4 cup cheese over crust. Arrange tomato slices over cheese; sprinkle with basil and oregano. Add black olives at this stage Top with mushroom mixture and remaining cheese.

Bake in preheated 425° F. oven for 10 minutes or until crust is crisp and cheese is melted.