Recipe - Stuffed Cheese Pizza

1 pack (or 1 tablespoon) Active Dry
Yeast
One fourth cup Warm Water (110 to 115
degrees)
3 cup Whole Wheat Flour
One half teaspoon Salt
1 tablespoon Dried Oregano
2 tablespoon Vegetable Oil
1 cup Water
3 cup Part Skim Mozzarella Cheese,
grated
10 ounce Package Frozen Broccoli
Spears, defrosted and
chopped or
2 cup Cooked Fresh Broccoli,
chopped
1 cup Pizza Sauce

To make the crust, dissolve the yeast in the warm water in a large bowl.
Add the flour, salt, oregano, oil and 1 cup water. Mix well. Knead the
dough on a lightlyfloured surface for about 2 minutes, or until the dough
is smooth. Place the dough in an oiled bowl. Cover with a damp towel and
let rise in a warm place for 1 hour, or until doubled in bulk.

Punch down the dough. Divide into two parts. Press half the dough onto
the bottom of a 10inch oiled pie pan., Sprinkle the cheese and broccoli
over the dough. Press the other half of the dough into a 10inch round. Set
on top of the cheese and broccoli. Crimp the edges together. Make several
slashes in the top crust.

Bake in a 400degree oven for 20 to 25 minutes, or until golden brown.
Remove from the oven. Spread on the pizza sauce. Bake for 5 minutes.

Serves 8

One Serving = Calories: 282 Carbohydrates: 37 Protein: 16 Fat: 10 Sodium:
424 Potassium: 425 Cholesterol: 16

Exchange Value: 2 MediumFat Meat Exchanges + 2 Bread Exchanges + 2
Vegetable Exchanges

Source: Holiday Cookbook, American Diabetes Association, ISBN
0130248940, by Betty Wedman, M.S.,R.D.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini