2002 Makeover Loaded Pizza

By boandozzy

One slice equals 300 calories, 11 g fat (3 g saturated fat), 27 mg cholesterol, 758 mg sodium, 36 g carbohydrate, 3 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.

Originally published as Makeover Loaded Pizza in Light & Tasty August/September 2001, p15

Ingredients

• 1-1/2 cups sliced fresh mushrooms
• 1/4 cup each chopped green pepper, sweet red pepper, white onion and red onion
• 2 garlic cloves, minced
• 1 tablespoon canola oil
• 1/4 pound lean ground beef (90% lean)
• 1 turkey Italian sausage link (4 ounces), casing removed
• 2 teaspoons cornmeal
• 1 loaf (1 pound) frozen bread dough, thawed
• 1 can (8 ounces) tomato sauce
• 2 tablespoons minced fresh parsley
• 2 teaspoons Italian seasoning
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• 15 turkey pepperoni slices (1 ounce)
• 2 tablespoons sliced ripe olives
• 1-1/4 cups shredded part-skim mozzarella cheese
• 1/4 cup shredded reduced-fat cheddar cheese

Details

Servings 8
Preparation time 30mins
Cooking time 40mins
Adapted from tasteofhome.com

Preparation

Step 1

In a nonstick skillet, saute the mushrooms, peppers, onions and garlic in oil until tender; remove and set aside. In the same skillet, cook beef and sausage over medium heat until no longer pink; drain.

Coat a 14-in. pizza pan with cooking spray and sprinkle with cornmeal. On a lightly floured surface, roll dough into a 15-in. circle.

Transfer to prepared pan. Build up edges slightly; prick dough thoroughly with a fork. Bake at 400° for 8-10 minutes or until lightly browned.

In a large bowl, combine the tomato sauce, parsley, Italian seasoning, garlic powder and pepper; spread over crust. Top with the vegetables, meat mixture, pepperoni and olives. Sprinkle with cheeses.

Bake for 8-10 minutes or until crust is golden and cheese is melted. Yield: 8 servings.