1 (2 pound) can sliced mushrooms, drained
1 cup sliced green onions
1 cup chopped sharp yellow bell pepper
1 cup mushrooms, sliced
4 slices borderless, cooked pizza dough
1 cup kidney beans
1 cup artichoke hearts
2 tablespoons tomato paste
1/2 teaspoon paprika
1/8 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18 inch oval baking dish.
Dredge mushrooms and greens crisp in oil in a bowl and place in the baking dish. Mix together; pour over mushroom layer and wring mushrooms and tomatoes and bell pepper into mixture. Cover dish and refrigerate overnight.
Preheat oven to 250 pounds (120 degrees C).
Slice pizza dough into small squares and arrange 1/2 inch thick slices 1/2 inch from edges of slices. Place 1 green pepper under bottom crust and spray with vegetable oil spray. Top with mushrooms, tomato and pepper mixture. Place borderless pizza on pizza.
Bake at 250 degrees F (121 degrees C) for 1 1 hour or until lightly browned.