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Chicago Deep-Dish Pizza With Mushrooms, Peppers, and Onions

Yield 8 servings (serving size: 2 wedges)

Ingredients

  • Deep-Dish Pizza Dough
  • 1 tablespoon olive oil
  • 1 1/2 cups chopped green pepper
  • 1 1/2 cups chopped onion
  • 1 clove garlic, crushed
  • 2 1/2 cups sliced mushrooms
  • 2 teaspoons dried oregano
  • 1/4 teaspoon salt
  • 1 1/2 cups canned crushed tomatoes
  • 1 1/4 cups (5 ounces) shredded reduced-fat Monterey Jack cheese
  • 3/4 cup (3 ounces) shredded provolone cheese

Nutrition Information

  • calories 342
  • caloriesfromfat 28 %
  • fat 10.6 g
  • satfat 4.4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 14.8 g
  • carbohydrate 47.2 g
  • fiber 3.4 g
  • cholesterol 19 mg
  • iron 3.6 mg
  • sodium 417 mg
  • calcium 261 mg

How to Make It

  1. Prepare Deep-Dish Pizza Dough, and set aside.

  2. Heat oil in a large nonstick skillet over medium heat. Add pepper, onion, and garlic, and sauté 5 minutes. Add mushrooms, oregano, and salt; sauté 3 minutes or until tender. Remove from heat; cool.

  3. Spread half of tomatoes over each prepared crust, and top each with half of vegetable mixture. Sprinkle Monterey Jack cheese and provolone cheese evenly over pizzas.

  4. Bake at 475° for 15 minutes. Reduce oven temperature to 375°, and bake 15 additional minutes. Cut each pizza into 8 wedges.

Cooking Light 5-Star 1996