Lean & Perfect Pizza
Source of Recipe
by Shanny, from Rotation Diet, copyright 1986, Martin Katahn, Ph.D.
Recipe Introduction
Makes 4 servings about 354 calories per serving. And if you don't want to fool with the crust, just put topping on a slice of whole wheat toast - it's fine!
List of Ingredients
Crust:
1 cup whole wheat flour
1/2 pkg. active dry yeast
dash of salt
1/3 cup warm water
1½ tsp. oil
nonstick vegetable cooking spray
Topping:
1/2 lb. extra lean ground beef
1 clove garlic, minced
1/2 cup chopped onion
1 pint canned chopped tomatoes, undrained
1/2 cup chopped green pepper
1¼ tsp. oregano
1 tsp. basil
1/2 tsp. fennel seed
1/8 tsp. salt
1 cup grated mozzarella cheese (4 oz.) Recipe
Crust:
Stir together 7/8 cup of flour, yeast & salt. Add water & oil and beat for 30 seconds on low speed of mixer; then for 3 minutes at high speed. Knead in remaining flour and continue kneading for about six minutes. Cover dough and allow to rise in a warm place for 10 minutes. Roll into a 13" circle and transfer to a pizza pan or baking sheet sprayed with cooking spray; turn up edges slightly. Bake at 425° until lightly browned, about 10-12 minutes.
Topping:
Brown beef, garlic & onion in skillet; drain well (I rinsed with hot water). Stir in tomatoes, green pepper, oregano, basil, fennel & salt. Bring to boiling; reduce heat and simmer gently, uncovered, about 30 minutes or until juice is almost completely evaporated.
Pour meat mixture into crust; sprinkle with grated cheese and bake for 15 more minutes, until bubbly. Cut into quarters and serve immediately.
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