SOUTHWESTERN-STYLE PIZZA {bobby deen}

By grinder

PER SERVING:
336 Cal/24g Protein/8g Tot Fat/3g Sat Fat/3g Mono Fat/43g Carb/1g Fiber
4g Sugar/129mg Calcium/4mg Iron/919mg Sodium/33mg Cholesterol

Ingredients

• Cooking spray, for greasing pan
• Cornmeal, for sprinkling
• 2 teaspoons olive oil
• 2 cloves garlic, minced
• 1 onion, thinly sliced
• 1 green bell pepper, thin strips
• 8 ounces lean ground beef
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 can fire-roasted tomatoes
• Flour, for dusting
• 1 lb. whole wheat pizza dough
• 4 oz. shredded low-fat 4-cheese Mexican blend
• 1/4 cup chopped fresh cilantro

Details

Servings 6
Preparation time 15mins
Cooking time 55mins

Preparation

Step 1

Position a rack in the lower third of the oven and preheat to 450°
F. Spray a 12” round nonstick pizza pan or large baking sheet with cooking spray. Sprinkle pan with cornmeal to coat evenly.

Heat oil in large nonstick skillet over med-high heat. Add garlic, onions and bell peppers and cook, stirring occasionally, until tender, about 8 minutes. Add ground beef, chili powder, cumin and salt and cook, breaking up the beef with a wooden spoon, until the beef begins to brown, about 8 minutes. Add tomatoes and bring to a boil. Reduce heat and simmer, stirring occasionally, until the sauce begins to thicken and the flavors are blended, about 10 minutes. Remove from the heat. Let cool slightly.

Sprinkle a work surface lightly with flour. Turn dough onto the surface. Knead lightly, and then with a lightly-floured rolling pin, roll the dough into a 12” round. Transfer the dough round to the prepared pan. Spoon beef mixture onto the dough, then top with the cheese. Bake until the filling is hot and the crust is crisp, 12-15 minutes. Sprinkle with the cilantro and cut into 6 slices.