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Deep-Dish Pizza

Yield 8 servings (serving size: 1 wedge).
Quick & Easy. To crush fennel seeds, press them against a cutting board with a knife handle.

Ingredients

  • 3/4 cup water
  • 1/2 cup no-salt-added tomato paste
  • 1 teaspoon dried whole basil
  • 1/2 teaspoon dried whole oregano
  • 1/2 teaspoon fennel seeds, crushed
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon black pepper
  • Vegetable cooking spray
  • 6 ounces ground chuck
  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 6 large cloves garlic, crushed
  • 1 tablespoon yellow cornmeal
  • 2 (11-ounce) packages refrigerated French bread dough
  • 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup grated Romano cheese
  • Crushed red pepper (optional)

Nutrition Information

  • calories 315
  • caloriesfromfat 24 %
  • fat 8.3 g
  • satfat 3.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 15.3 g
  • carbohydrate 43.8 g
  • fiber 0.9 g
  • cholesterol 22 mg
  • iron 1.1 mg
  • sodium 499 mg
  • calcium 130 mg

How to Make It

  1. Combine first 7 ingredients in a small saucepan; stir well. Cook over low heat until mixture is thoroughly heated. Set aside.

  2. Coat a large skillet with cooking spray, and place over medium-high heat until hot. Add meat and next 3 ingredients; cook until meat is browned, stirring until it crumbles. Drain and set aside.

  3. Coat 2 (9-inch) round cakepans with cooking spray, and sprinkle each with 1 1/2 teaspoons cornmeal. Unroll 1 package bread dough; fold each corner in toward center to form a diamond. Pat dough, folded corners up, into a prepared pan. Repeat procedure with remaining bread dough.

  4. Spread 1/2 cup tomato mixture over each prepared crust; top each with 1 cup meat mixture. Sprinkle each with 1/4 cup plus 2 tablespoons mozzarella cheese and 2 tablespoons Romano cheese. Bake at 475° for 12 minutes. Let pizzas stand 5 minutes. Cut each pizza into 4 wedges. Sprinkle with crushed red pepper, if desired.