Deep-Dish Pizza
Source of Recipe
Cooking Light, Jan/Feb 1994, page 106
List of 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 bell pepper
6 large clov garlic -- crushed
1 tablespoon cornmeal
22 ounces refrigerated French bread dough -- (2 packages)
3 ounces shredded part-skim mozzarella cheese -- (3/4 cup)
1/4 cup grated Romano cheese
Crushed red pepper -- (optional)Recipe
Combine first 7 ingredients in a small saucepan, stirring well; place over low heat until 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 to crumble. 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 shape. Pat dough, folded corners up, into a prepared pan. Repeat 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 475ºF for 12 minutes. Let stand 5 minutes. Yield: 6 servings. NOTES : Cut each pizza into 4 wedges. Serve with crushed red pepper, if desired.
|
Â
Â
Â
|
member logon
