Veggie Pizza

1 (10 oz) can refrigerated pizza crust dough

3/4 cup marinara sauce

1 tsp basil pesto

2 cups broccoli flowerets

1 1/2 cups sliced fresh mushrooms

1 cup coarsely chopped fresh shitake mushrooms

1 tbsp water or chicken broth

1/2 tsp freshly ground black pepper

1/2 cup shredded part skim mozzarella cheese

Unroll pizza crust and press into 13 x 9 inch pan coated with cooking spray. Combine marinara sauce and pesto; spread over dough.

Saute broccoli and mushrooms with water or broth in a large nonstick skillet coated with cooking spray, over medium heat 5-7 minutes. Drain vegetables well. Spread broccoli and mushroom mixture over prepared crust. Sprinkle with pepper and top with cheese.

Bake in a 400 degree oven for 20 minutes or until cheese melts and crust is golden.