Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        - waldine van geffen vghc42a
   2                    red peppers
   2      teaspoons     olive oil -- divided
   4      cups          spinach -- coarsely chop
   1      centiliter    garlic -- minced
   1                    sweet onion -- sliced
     1/2  cup           water
   4      small         Italian bread shells
   8      ounces        kraft healthy favorites
                        - part-skim mozzarella -- shred
   1      teaspoon      coarse grind black pepper

Preparation:

Place peppers on cookie sheet. Broil 2 to 3" from the heat until all sides are blackened, about 10 minutes. Place in paper bag; cool. Seed and cut into strips. Reduce oven temperature to 450F. Heat 1 t olive oil. Add garlic; cook until fragrant. Add spinach; cook and stir until spinach is wilted. Remove from pan. Heat remaining oil in skillet. Add onions; cook until onions begin to brown. Add water; cover and simmer over low heat until onions are limp, about 15 minutes. Remove cover and continue cooking until all water has evaporated. For each pizza, place onions on bread shell; sprinkle with 1/4 c cheese. Arrange spinach mixture and red pepper strips on shell in alternating rows. Sprinkle with 1/4 C cheese and pepper. Place on cookie sheet. Bake 8 to 10 minutes or until cheese is melted.