Deep-Dish Italian Meatball Pizza

recipe

Yield:

4 servings.

Recipe from

Oxmoor House

Nutritional 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

Ingredients

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 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

Preparation

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.

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.

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.