·1 medium-size red bell pepper
·1 medium-size green bell pepper
·1 tablespoon olive oil
·1/2 pound assorted wild mushrooms (such as oyster, crimini, morel and stemmed shiitake), sliced
·1 1/2 teaspoons chopped fresh rosemary
·1 10-ounce purchased fully baked thin pizza crust
·1 cup shredded Fontina cheese
·1/2 cup thinly sliced red onion
Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and thinly slice peppers.
Preheat oven to 450 deg. F. Heat oil in heavy large skillet over medium-high heat. Add mushrooms and rosemary. Cover skillet and cook until mushrooms are just tender, stirring occasionally, about 5 minutes. Uncover and simmer until any juices evaporate. Season with salt and pepper.
Place crust on baking sheet. Top with cheese, onion, peppers and mushrooms.Bake pizza until heated through and cheese melts, about 15 minutes.