Sweet Pepper Pizza Fingers

2 Tablespoons margarine or butter 
2 large red, green and /or yellow peppers, thinly sliced 
1 clove garlic, finely chopped 
1 envelope Lipton Recipe Secrets Onion Soup Mix 
1 cup water 
1 package (10 ounces) refrigerated pizza crust 
1 1/2 cups shredded mozzarella cheese (about 6 ounces) 

Preheat  oven to 425°F.

In 12-inch skillet, melt margarine over medium heat; cook peppers and garlic, stirring occasionally, 5 minutes or until peppers are tender. Stir in soup mix blendded with water. Bring to a boil over high heat. Reduce heat to low and simmer uncovered 6 minutes or until liquid is absorbed. Remove from heat; set aside to cool 5 minutes.

Meanwhile, on baking sheet sprayed with nonstick cooking spray, roll out pizza crust into 12 X 8-inch rectangle. Sprinkle 1 cup mozzarella cheese over crust; top with cooked pepper mixture, spreading to edges of dough. Top with remaining 1/2 cup mozarella cheese. Bake 10 minutes or until crust is golden brown and topping is bubbly. Remove from oven and let stand 5 minutes. To serve, cut into 4 X 1-inch strips.

Makes about 24 appetizers

Helpful Tips

For the most colorful appetizer, use a combination of red, green and yellow bell peppers, Cut them in half vertically and remove the seeds and membranes, then place them skin side down on a cutting board to make slicing easier.

Mix 'n' Match

Serve as a main dish by cutting pizza into Sicillian-style square pieces.