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Deep-Dish Italian Meatball Pizza

Yield 4 servings.


  • 1/2 recipe Plain Ol' Pizza Crust dough
  • Vegetable cooking spray
  • 1/2 (10-ounce) package frozen chopped spinach, thawed
  • 3/4 pound ground round
  • 1/2 teaspoon fennel seeds, crushed
  • 1 clove garlic, minced
  • 1/2 cup soft breadcrumbs, toasted
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 egg white
  • 1 cup Classic Italian Tomato Sauce, divided
  • 1 cup nonfat cottage cheese
  • 1/2 cup nonfat ricotta cheese
  • 1/2 cup (2 ounces) shredded reduced-fat provolone cheese, divided
  • 3 tablespoons chopped hot pickled pepper rings

Nutrition Information

  • calories 474
  • caloriesfromfat 29 %
  • fat 15.4 g
  • satfat 5.3 g
  • monofat 5.1 g
  • polyfat 1.8 g
  • protein 38.3 g
  • carbohydrate 45 g
  • fiber 0.0 g
  • cholesterol 67 mg
  • iron 0.0 mg
  • sodium 793 mg
  • calcium 0.0 mg

How to Make It

  1. Press pizza crust dough into bottom and up sides of a9-inch round cakepan coated with cooking spray. Coat dough with cooking spray (to help crust brown). Bake at 425° on bottom rack of oven for 10 minutes.

  2. Drain spinach, and press between paper towels to remove excess moisture. Combine spinach and next 3 ingredients; stir well. Add breadcrumbs, Parmesan cheese, and egg white, stirring well. Shape mixture into 12 meatballs. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add meatballs, and cook 8 to 10 minutes or until browned. Drain and pat dry with paper towels.

  3. Spread 1/2 cup Classic Italian Tomato Sauce over crust, leaving a 1/2-inch border. Combine cottage cheese, ricotta cheese, 1/4 cup provolone cheese, and pepper rings. Spread half of cheese mixture over tomato sauce. Arrange meatballs over cheese mixture. Spoon remaining 1/2 cup tomato sauce and remaining cheese mixture around meatballs. Bake at 425° on bottom rack of oven for 15 minutes. Sprinkle with remaining 1/4 cup provolone cheese, and bake 5 additional minutes or until cheese melts. Let stand 10 minutes before serving.

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