Corned Beef-Cabbage Pizza

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 323
  • Calories from fat: 25%
  • Fat: 8.8g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.3g
  • Protein: 11.7g
  • Carbohydrate: 43.2g
  • Fiber: 1.7g
  • Cholesterol: 26mg
  • Iron: 0.8mg
  • Sodium: 1082mg
  • Calcium: 195mg

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

Preparation

  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.
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