Instructions: Prepare capellini as directed on package. Rinse and drain. Set aside.

In a 6-inch nonstick skillet, combine 1 teaspoon olive oil, green pepper and onion. Cook over medium-high heat for three to five minutes or until vegetables are tender, stirring frequently. Set aside.

Heat remaining olive oil over medium-high heat in 10-inch nonstick skillet. Spread capellini in skillet. Cook for four to six minutes or until lightly browned on underside. Turn pasta crust onto a plate. Slip crust back into skillet browned-side up. Reduce heat to medium.

Spoon sauce evenly over crust. Top with prepared vegetables and olives. Sprinkle with cheese and Italian seasoning. Cover. Cook for 4 to 5 minutes or until cheese is melted. Cut pizza into wedges and serve.

This recipe yields 6 servings.

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