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Corned Beef-Cabbage Pizza

Yield 4 servings

Ingredients

  • 1 (10-ounce) can refrigerated pizza crust dough
  • Cooking spray
  • 2 ounces thinly sliced lean deli corned beef
  • 1 (10-ounce) bag angel hair slaw
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup fat-free traditional pasta sauce
  • 1/2 cup (2-ounces) finely shredded part-skim mozzarella
  • 1/4 cup grated Parmesan cheese

Nutrition Information

  • calories 323
  • caloriesfromfat 25 %
  • fat 8.8 g
  • satfat 3.3 g
  • monofat 2.4 g
  • polyfat 0.3 g
  • protein 11.7 g
  • carbohydrate 43.2 g
  • fiber 1.7 g
  • cholesterol 26 mg
  • iron 0.8 mg
  • sodium 1082 mg
  • calcium 195 mg

How to Make It

  1. Preheat oven to 425°.

  2. Unroll dough; pat dough into bottom and 1/2 inch up sides of a 13 x 9-inch baking dish coated with cooking spray. Bake at 425° for 7 minutes or until crust begins to brown. Remove from oven; set aside.

  3. Cut corned beef crosswise into thin strips; set aside.

  4. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add slaw, salt, and pepper; sauté 7 minutes or until wilted. Set aside.

  5. Spread sauce over pizza crust; spread slaw mixture over sauce. Top with corned beef; sprinkle with cheeses. Bake at 425° for 14 minutes or until crust is golden. Serve immediately.