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Football Pizza

Thursday, January 01, 2004
15 servings
Vegetable oil cooking spray1 can (8 ounces) refrigerated pizza crust dough
1 package (8 ounces) reduced-fat cream cheese. softened
1/4 cup fat-free mayonnaise
2 teaspoons Worcestershire sauce
1/4 teaspoon hot pepper sauce
1/2 teaspoon minced garlic
3/4 cup shredded low-fat cheddar cheese (1.5g fat per 1/4 cup)
1/3 cup chopped green pepper
1/3 cup chopped fresh white mushrooms
1/3 cup chopped green onions
1/4 cup chopped black olives
3 cups shredded iceberg lettuce

1 cup julienne carrots
1 cup chopped tomato
2 ounces fat-free cream cheese, divided use
7 cherry tomatoes
5 drops red food coloring
7 drops yellow food coloring
7 whole white mushrooms
1 whole black olive
Preheat oven according to pizza dough instructions. Spray a 9 x 13-inch cookie sheet with vegetable oil cooking spray. Roll pizza dough on to cookie sheet and pierce 3-10 times with a fork. Bake, according to package directions. Cool completely. In a medium mixing bowl, combine cream cheese, mayonnaise, Worcestershire sauce. hot pepper sauce, garlic, cheddar cheese. green pepper. mushrooms, green onions and black olives. (Hint: combine these 1 day ahead for most intense flavor.) Spread mixture over cooled crust. Sprinkle with lettuce.
To create end zones, sprinkle a 2-inch strip of carrots on one end of crust, and a 2-inch strip of tomatoes on the opposite end. Place 1 ounce fat-free cream cheese in a plastic bag. Cut a small hole in one corner of the bag and pipe yardlines approximately every 2 inches over the lettuce. To create football players for the first team, pipe a line of cream cheese down the center of each cherry tomato to resemble helmets. For the second team, combine remaining cream cheese and food colorings. Pipe a line from a separate plastic bag down center of each mushroom, as above. Place helmets in rows on field. To create a football, pipe white cream cheese laces onto the whole black olive. Place in the center of football field.
Nutrition Facts:
100 calories, 19g carbohydrate. 4g protein, 3.4g fat, 1.8g saturaied fat, 7mg cholesterol, 1.lg fiber, 260mg sodium
Adapted recipe by Erin Hull
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