Recipe - Deep-Dish Pizza

Three fourths cup Water
One half cup Nosaltadded tomato paste
1 teaspoon Dried whole basil
One half teaspoon Dried whole oregano
One half teaspoon Fennel seeds, crushed
1/8 teaspoon Ground red pepper
1/8 teaspoon Black pepper
Vegetable cooking spray
6 ounce Ground chuck
1 cup Chopped onion
1 cup Chopped green bell pepper
6 lg Cloves garlic, crushed
1 tablespoon Cornmeal
22 ounce Refrigerated French bread
dough, (2 packages)
3 ounce Shredded partskim
mozzarella cheese, (3/4
cup)
One fourth cup Grated Romano cheese
Crushed red pepper,
(optional)

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 mediumhigh heat
until hot. Add meat and next 3 ingredients; cook until meat is browned,
stirring to crumble. Drain and set aside.

Coat 2 (9inch) round cakepans with cooking spray, and sprinkle each with
1One half 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 One half cup tomato mixture over each prepared crust; top each with 1 cup
meat mixture. Sprinkle each with One fourth cup plus 2 tablespoons mozzarella
cheese and 2 tablespoons Romano cheese.

Bake at 475 deg for 12 minutes. Let stand 5 minutes. Yield: 8 servings
(serving size: 1 wedge).

Per serving: 345 Calories; 10g Fat (26% calories from fat); 16g Protein;
48g Carbohydrate; 25mg Cholesterol; 600mg Sodium

NOTES : Cut each pizza into 4 wedges. Serve with crushed red pepper, if
desired.

Recipe by: Cooking Light, Jan/Feb 1994, page 106

Posted to MCRecipe Digest V1 #427 by igor@digex.net on Jan 28, 1997.