	Buy Now! Baker's Roller® $18.50

	Buy Now! Egg Slicer Plus® $12.00

	Buy Now! Food Chopper $32.00

	Buy Now! Large Serving Spatula $10.00

Ingredients:


1	package (8 ounces) refrigerated crescent rolls
2	ounces (1/2 cup) sliced pepperoni
4	ounces mozzarella cheese, shredded (1 cup)
1	cup fresh mushrooms, sliced
1	jar (6.5 ounces) marinated artichoke hearts, drained
1/3	cup pitted ripe olives, sliced
1/4	cup red or green bell pepper, chopped
2	tablespoons onion, chopped
1	ounce fresh Parmesan cheese, grated (about 1/4 cup)

Directions:

Preheat oven to 375°F. Unroll crescent dough; separate into 8 triangles. Place in Deep Dish Baker with points toward the center. Using lightly floured Baker's Roller™, roll dough over bottom and halfway up side to form a crust. Bake 8-10 minutes or until lightly browned.
Arrange pepperoni over crust. Shred mozzarella cheese over pepperoni using Deluxe Cheese Grater. Slice mushrooms with Egg Slicer Plus®. Cut artichoke hearts lengthwise into quarters using Paring Knife. Arrange mushrooms and artichokes evenly over cheese. Slice olives using Egg Slicer Plus®. Chop bell pepper and onion using Food Chopper. Top pizza with olives, bell pepper and onion.
Grate Parmesan cheese over top using Deluxe Cheese Grater. Bake 10-15 minutes or until crust is deep golden brown. Cut into 6 wedges and serve using Large Serving Spatula.

Yield: 6 servings

Nutrients per serving: Calories 290, Total Fat 19 g, Sodium 850 mg, Fiber 2 g