Chicago-Style Deep Dish Pizza *
Source of Recipe
JoAnna Lund
List of Ingredients
1 can (11 oz) Pillsbury refrigerated French loaf
1 cup Finely chopped onion
1-3/4 cup (15 oz can) Hunt's Tomato sauce
1/2 tsp Dried minced garlic
2 tsp Splenda
2 tsp Italian seasoning
1 cup (4 oz can) sliced mushrooms, drained
1/2 cup Chopped green pepper
1-1/2 cups (6 oz) shredded Kraft Reduced fat cheddar cheese
3/4 cup (3 oz) shredded Kraft Reduced-fat mozzarella Cheese
Preheat oven to 400. Spray a 9x13 baking dish with olive-oil-flavored cooking spray. Unroll French loaf and arrange in prepared baking dish, patting dough up the sides. In a large skillet sprayed with olive
oil-flavored cooking spray, saute onion for 5 minutes. Stir in tomato sauce, garlic, Splenda, and Italian seasoning. Bring mixture to a boil. Lower heat and simmer for 6-8 minutes. Spread sauce mixture evenly over the crust. Evenly sprinkle mushrooms and green pepper over the sauce. Sprinkle Cheddar and mozzarella cheeses over the top. Let set for 5 minutes. Bake for 18-22 minutes. Place baking dish on a wire rack and let set for 5 minutes. Cut into 8 servings.
Serves 8
210 Calories;6g Fat;14g Protein;25g Carbs;826mg Sodium;2g Fiber
Exchanges: 1-1/2 Vegetable; 1 Meat; 1 Starch
Recipe
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