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

Yield: 8 servings (serving size: 2 wedges)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 342
  • Calories from fat: 28%
  • Fat: 10.6g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 14.8g
  • Carbohydrate: 47.2g
  • Fiber: 3.4g
  • Cholesterol: 19mg
  • Iron: 3.6mg
  • Sodium: 417mg
  • Calcium: 261mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicago Deep-Dish Pizza With Mushrooms, Peppers, and Onions Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy