• From focaccia mix, combine flour packet, seasoning packet, yeast packet and cheese packet in bowl. Add warm water, 1 tablespoon oil and 2 tablespoons flour; stir to blend.

  • Sprinkle remaining flour on work surface. Turn dough out on surface; knead lightly. Spread, stretch onto greased, perforated 12-inch round pizza pan. Press dough to edges, forming small rim. Cover with clean towel. Let rise 20 minutes.

  • Place oven rack in lowest position. Heat oven to 425 degrees F.

  • Heat remaining 2 tablespoons oil in large skillet. Add peppers, onion; sauté 5 minutes. Add mushrooms, garlic, 1/2 teaspoon salt, the pepper; cook 3 minutes, until mushrooms release liquid. Remove from heat.

  • Spread crust with pizza sauce, leaving 1/2-inch border. Top with veggies, cheese and remaining salt.

  • Bake in 425 degrees F oven 20 minutes, until browned around edge, cheese melted. Let cool 5 minutes. Makes 8 servings.

Nutrition Facts

347 calories; 16 g total fat; 21 mg cholesterol; 1174 mg sodium. 40 g carbohydrates; 13 g protein;