Chicago Deep-Dish Pizza
Low Fat Recipe
Provolone and Monterey Jack cheese top this Chicago Deep-Dish Pizza made with a homemade pizza crust.
1 Deep Dish Pizza Dough
1 tablespoon oil
1-1/2 cups chopped green bell peppers
1-1/2 cup chopped onion
1 clove garlic, crushed
2-1/2 cups sliced mushrooms
2 teaspoons dried oregano
1/4 teaspoon salt
1-1/2 cup canned crushed tomatoes
1-1/4 cup shredded reduced-fat Monterey Jack cheese
3/4 cup shredded Provolone cheese
Prepare Deep-Dish Pizza Dough, and set aside.
Heat oil in a large nonstick skillet over medium heat. Add pepper, onion, and garlic, and saute 5 minutes. Add mushrooms, oregano, and salt; saute 3 minutes or until tender. Remove from heat; cool.
Spread half of tomatoes over each prepared crust, and top each with half of vegetable mixture. Sprinkle Monterey Jack cheese and provolone cheese evenly over pizzas.
Bake at 475 degrees for 15 minutes. Reduce oven temperature to 375 degrees, and bake 15 additional minutes. Cut each pizza into 8 wedges.
Recipe makes 2 Pizzas (9-inch)
Serving size: 2 wedges
Calories: 342; Protein: 14.8; Fat: 10.6; Carbohydrate: 47.2; Fiber: 3.4g; Cholesterol: 19mg; Sodium: 417mg