Deep-Dish Pizza

Cooking Light
Quick & Easy. To crush fennel seeds, press them against a cutting board with a knife handle.
8 servings (serving size: 1 wedge).


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3/4 cup water
1/2 cup no-salt-added tomato paste
1 teaspoon dried whole basil
1/2 teaspoon dried whole oregano
1/2 teaspoon fennel seeds, crushed
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
Vegetable cooking spray
6 ounces ground chuck
1 cup chopped onion
1 cup chopped green pepper
6 large cloves garlic, crushed
1 tablespoon yellow cornmeal
2 (11-ounce) packages refrigerated French bread dough
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1/4 cup grated Romano cheese
Crushed red pepper (optional)


Combine first 7 ingredients in a small saucepan; stir well. Cook over low heat until mixture is 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 until it crumbles. 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. Pat dough, folded corners up, into a prepared pan. Repeat procedure 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° for 12 minutes. Let pizzas stand 5 minutes. Cut each pizza into 4 wedges. Sprinkle with crushed red pepper, if desired.

Created date

October 2003

Nutritional Information

Calories 315
Caloriesfromfat 24 %
Fat 8.3 g
Satfat 3.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 15.3 g
Carbohydrate 43.8 g
Fiber 0.9 g
Cholesterol 22 mg
Iron 1.1 mg
Sodium 499 mg
Calcium 130 mg