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

recipe

Yield:

8 servings (serving size: 2 wedges)

Recipe from

Nutritional 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

Ingredients

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

Preparation

Prepare Deep-Dish Pizza Dough, and set aside.

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.

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.

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

Note:

Cooking Light 5-Star 1996

January 1996
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