Deep-Dish Pizza

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 315
  • Calories from fat: 24%
  • Fat: 8.3g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 15.3g
  • Carbohydrate: 43.8g
  • Fiber: 0.9g
  • Cholesterol: 22mg
  • Iron: 1.1mg
  • Sodium: 499mg
  • Calcium: 130mg

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

  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.
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