Deep-Dish Pizza

Categories: Meats

Serves: 8 Servings

Ingredients:

3/4 c Water
1/2 c No-salt-added tomato paste
1 ts Dried whole basil
1/2 ts Dried whole oregano
1/2 ts Fennel seeds, crushed
1/8 ts Ground red pepper
1/8 ts Black pepper
Vegetable cooking spray
6 oz Ground chuck
1 c Chopped onion
1 c Chopped green bell pepper
6 lg Cloves garlic, crushed
1 tb Cornmeal
22 oz Refrigerated French bread
-dough, (2 packages)
3 oz Shredded part-skim
-mozzarella cheese, (3/4
-cup)
1/4 c Grated Romano cheese
Crushed red pepper,
-(optional)

Instructions:
Combine first 7 ingredients in a small saucepan, stirring well; place over
low heat until thoroughly heated. Set aside.

Coat a large skillet with cooking spray, and place over medium-high heat
until hot. Add meat and next 3 ingredients; cook until meat is browned,
stirring to crumble. Drain and set aside.

Coat 2 (9-inch) round cakepans with cooking spray, and sprinkle each with
1-1/2 teaspoons cornmeal. Unroll 1 package bread dough; fold each corner in
toward center to form a diamond shape. Pat dough, folded corners up, into a
prepared pan. Repeat with remaining bread dough.

Spread 1/2 cup tomato mixture over each prepared crust; top each with 1 cup
meat mixture. Sprinkle each with 1/4 cup plus 2 tablespoons mozzarella
cheese and 2 tablespoons Romano cheese.

Bake at 475 deg for 12 minutes. Let stand 5 minutes. Yield: 8 servings
(serving size: 1 wedge).

Per serving: 345 Calories; 10g Fat (26% calories from fat); 16g Protein;
48g Carbohydrate; 25mg Cholesterol; 600mg Sodium

NOTES : Cut each pizza into 4 wedges. Serve with crushed red pepper, if
desired.

Recipe by: Cooking Light, Jan/Feb 1994, page 106

Posted to MC-Recipe Digest V1 #427 by igor@digex.net on Jan 28, 1997.

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