Thin-Crust Pepperoni and Vegetable Pizza

Place a pizza stone on the lowest rack of the oven. Preheat oven to 450 degree F.

In a food processor or blender combine roasted red sweet peppers and pizza sauce. Cover and process or blend until smooth. Add salt to taste. Set aside.

In a large skillet heat oil over medium-high heat. Add red onion, green sweet pepper and mushrooms. Cook and stir about 5 minutes or until tender.

Divide pizza sauce mixture between tortillas, spreading evenly. Top with pepperoni and vegetable mixture. Sprinkle with cheese.

Transfer one of the pizzas to the hot pizza stone (see Tip). Bake about 5 minutes or until edges of the tortilla and the cheese are golden brown. Repeat with the remaining pizza.