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

Recipe by Cooking Light January 1996

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Recipe Summary

Yield:
8 servings (serving size: 1 wedge).
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

315 calories; calories from fat 24%; fat 8.3g; saturated fat 3.3g; mono fat 0g; poly fat 0g; protein 15.3g; carbohydrates 43.8g; fiber 0.9g; cholesterol 22mg; iron 1.1mg; sodium 499mg; calcium 130mg.
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