Name: Deep-Dish Pizza
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)

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Vegetables, Dairy	French	Meats	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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