Peppers and Portobella Mushroom Pizza


6 tablespoons olive oil
2 red bell peppers, cut into thin slices
1/2 orange and 1/2 yellow bell peppers cut into thin slices
1 1/2 pounds portobello mushrooms, stems removed cut into 1/4-inch slices
1 teaspoon salt
1 pound store-bought or homemade pizza dough I used the recipe on this site for pizza huts dough.
4 cloves garlic, minced
1/4 teaspoon fresh-ground black pepper
1 cup lightly packed baby spinach leaves, chopped
2 handfuls mozzarella cheese
1/2 cup grated Parmesan divided.
Heat the oven to 450°. In a large frying pan, heat 3 tablespoons of the oil over moderately high heat. Put the peppers in the pan and cook, stirring occasionally, for 10 minutes. Add the mushrooms and the salt and cook, stirring occasionally, until the mushrooms are golden, about 10 minutes more.
Meanwhile, oil 2 pizza pans or large baking sheet. Press the pizza dough onto the pan in an approximately 14-inch round or 9-by-13-inch rectangle.
Spread the peppers and mushrooms on the pizza crust. Bake for 10 minutes. Sprinkle on the garlic,2 cloves for each pie, black pepper, and spinach. Top with the mozzarella and then with the Parmesan. Drizzle with the remaining 3 tablespoons oil. Bake until the cheese is bubbling and beginning to brown, about 5 minutes longer.