Deep-Dish Pizza Recipe

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Quick & Easy. To crush fennel seeds, press them against a cutting board with a knife handle.

Yield:

8 servings (serving size: 1 wedge).

Recipe from

Nutritional 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

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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)

Preparation

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

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.

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.

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.

January 1996