Smoky Veggie Flatbread Pizza

1 medium orange bell pepper ($.20)
1 medium red bell pepper ($.25)
1 tsp. olive oil ($.05)
5 cremini mushrooms, sliced very thin ($.15)
1/2 medium red onion, sliced very thin ($.10)
1 tsp. garlic powder ($.05)
pinch of oregano ($.05)
1 pkg. pizza crust mix ($.33)
2/3 C. marinara ($.20)
pinch of cumin ($.05)
1/2 tsp. Chicago Deep Dish Pizza spice ($.10)
2 T. parmesan ($.10)
3/4 C shredded Munster ($.30)
1/8 C. shredded cheddar ($.20)
1 tsp. basil ($.05)
pinch of rosemary, optional ($.05)

Heat oven to 425. Drizzle peppers with olive oil and roast until blackened - about 10-15 minutes. Cool 10 minutes and remove skins and seeds. Slice in long thin strips.

Turn up the oven to 450. Prepare pizza crust according to package directions, adding to the crust garlic powder and a pinch of oregano. Let dough rise for 15 minutes, roll out and bake for 5 minutes or until slightly firm to the touch.

Mix cumin into marinara and spread sauce evenly onto prepared crust. Top with mushrooms and pepper strips. Sprinkle with Chicago Deep Dish pizza spice, top with munster and cheddar, add thin sliced onions, and sprinkle with parmesan, basil, and rosemary.

Bake at 450 for 5-7 minutes.
Cut into squares and serve.
Yields = 2-3 servings (12 square pieces of pizza)

Cost: $2.23
Cost per servng: $.75 - $1.12