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Deep-Dish Pizza


Thursday, January 01, 2004
12 servings, 1 slice each
2 tubes (10 oz. each) pizza crust dough
1 tsp. Italian seasoning
1 tsp. garlic powder
2 tsp. crushed red pepper flakes, optional
1 C. fat-free shredded mozzarella cheese, divided use
1 1/2 C. shredded 6 cheese Italian blend, divided use
1 can (15 oz.)pizza sauce
2/3 C. chopped sun-dried tomatoes, chopped and rehydrated
1 can (2.25 oz.) sliced olive, drained
1 can (14 oz.) quartered artichoke hearts, drained and chopped
1 small purple onion, sliced into thin rings
1 can (2.5 oz.) sliced mushrooms, drained
1 pkg. (6 oz.) Italian seasoned cooked chicken strips
2 T. shredded Romano cheese
Preheat oven to 425 degrees. Press pizza dough into 2 9x13-inch baking dishes. Press dough up sides of dishes at least 2 inches to form and edge crust. In a small bowl combine Italian seasoning, garlic and red pepper flakes. Press mixture into crust edges. Bake for 8-10 minutes. In a medium bowl combine fat-free mozzarella and 6 cheese Italian blend. Set aside. Spread pizza sauce evenly over both cooked crusts. Sprinkle each pizza with 1 cup of the cheese mixture. Top pizzas evenly with the remaining toppings. Sprinkle with remaining cheese. Bake 5-10 minutes or until the cheese is melted.
Nutrition Facts:
225 calories, 28g carbohydrate, 14g protein, 6g fat, 2.5g saturated fat, 19mg cholesterol, 2.4g dietary fiber, 813mg sodium. Exchanges per serving: 1 1/2 starch, 1 1/2 lean meat, 1 vegetable
Rachel Cly, RD, LD, Siegfried Health Center, St. John Medical Center
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