| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
Italian |
Italian, Main dishes, Vegetarian |
8 |
Servings |
INGREDIENTS
| 1 |
|
Oatmeal Pizza Dough |
| 3/4 |
c |
Nonfat ricotta cheese |
| 2 |
tb |
Grated nonfat Parmesan |
| 1/2 |
c |
Nonfat mozzarella cheese, grated |
| 1/2 |
c |
Provolone cheese, shredded |
| 1/4 |
c |
Scallions, thinly sliced |
| 3 |
tb |
Sliced black olives, optional |
| 3/4 |
ts |
Dried Italian seasoning |
| 1/2 |
ts |
Fennel seeds |
INSTRUCTIONS
1. Turn the dough onto a lightly floured surface. Using a rolling pin, roll
the dough into a 14-inch circle. (For a thick crust, roll the dough into a
12-inch circle.) Coat a 14-inch (or 12-inch) pizza pan with nonstick
cooking spray. Place the dough on the pan, forming a slight rim around the
edges. 2. Place the ricotta and Parmesan in a small bowl, and stir to mix
well. Spread the cheese mixture over the crust to within 1/2 inch of the
edges. Sprinkle the mozzarella and provolone over the ricotta. Sprinkle the
cheeses with the scallions, olives, Italian seasoning, and fennel seeds. 3.
Bake at 450 degrees for about 12 minutes, or until the cheese is melted and
the crust is lightly browned. Slice and serve immediately.
Recipe by: Secrets of Fat-Free Italian Cooking, Woodruff Posted to Digest
eat-lf.v097.n075 by Terry and Kathleen Schuller <schuller@ix.netcom.com> on
Mar 20, 1997
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