Deep-Dish Pizza
www.cookinglight.com
Homemade pizza takes time, but it saves you alot of money and calories. Try this healthier version of a deep-dish style pizza, which packs veggies and calls for chicken sausage instead of beef or pork to cut back on calories without sacrificing taste.
2 teaspoons sugar
1 package (about 2 1/4 teaspoons) dry yeast
1 cup warm water (100 to 110 degrees)
1 tablespoon extra-virgin olive oil
2 3/4 cups (12.38 ounces) all-purpose flour, divided
1/4 cup yellow cornmeal
1/2 teaspoon salt
cooking spray
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
2 (about 3 ounces each) pre-cooked mild Italian chicken sausages, casings removed, chopped
1 can (28-ounce) whole tomatoes, drained
1 1/2 teaspoons chopped fresh basil
2 cups (about 6 ounces) thinly sliced mushrooms
3/4 cup chopped green bell pepper
3/4 cup chopped red bell pepper
Dissolve sugar and yeast in warm water in a large bowl; let stand for 5 minutes. Stir in olive oil.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 11.25 ounces (about 2 1/2 cups) flour, cornmeal, and salt in a bowl. Stir flour mixture into yeast mixture until dough forms a ball. Turn dough out onto a lightly floured surface. Knead until smoth and elastic (about 5 mintues); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Roll dough into an 11 by 15-inch rectangle on a lightly floured surface. Place dough in a 13 by 9-inch baking dish coated with cooking spray; press dough up sides of dish. Spread 1 1/2 cups of cheese evenly over dough. Arrange chopped sausage evenly over cheese.
Preheat oven to 400 degrees.
Chop tomatoes; place in a sieve. Stir in oregano and basil; drain tomato mixture in 10 minutes.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add mushrooms to pan; cook 5 minutes, stirring constantly. Stir in bell peppers; cook for 8 minutes or until tender, stirring occasionally. Arrange vegetables over sausage, spoon tomato mixture evenly over vegetables and sausage. Sprinkle evenly with remaining 1/2 cup cheese. Bake at 400 degrees for 25 minutes or until crust browns and cheese bubbles. Cool 5 mintues before cutting.
Serves 8.
www.cookinglight.com
Homemade pizza takes time, but it saves you alot of money and calories. Try this healthier version of a deep-dish style pizza, which packs veggies and calls for chicken sausage instead of beef or pork to cut back on calories without sacrificing taste.
2 teaspoons sugar
1 package (about 2 1/4 teaspoons) dry yeast
1 cup warm water (100 to 110 degrees)
1 tablespoon extra-virgin olive oil
2 3/4 cups (12.38 ounces) all-purpose flour, divided
1/4 cup yellow cornmeal
1/2 teaspoon salt
cooking spray
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
2 (about 3 ounces each) pre-cooked mild Italian chicken sausages, casings removed, chopped
1 can (28-ounce) whole tomatoes, drained
1 1/2 teaspoons chopped fresh basil
2 cups (about 6 ounces) thinly sliced mushrooms
3/4 cup chopped green bell pepper
3/4 cup chopped red bell pepper
Dissolve sugar and yeast in warm water in a large bowl; let stand for 5 minutes. Stir in olive oil.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 11.25 ounces (about 2 1/2 cups) flour, cornmeal, and salt in a bowl. Stir flour mixture into yeast mixture until dough forms a ball. Turn dough out onto a lightly floured surface. Knead until smoth and elastic (about 5 mintues); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Roll dough into an 11 by 15-inch rectangle on a lightly floured surface. Place dough in a 13 by 9-inch baking dish coated with cooking spray; press dough up sides of dish. Spread 1 1/2 cups of cheese evenly over dough. Arrange chopped sausage evenly over cheese.
Preheat oven to 400 degrees.
Chop tomatoes; place in a sieve. Stir in oregano and basil; drain tomato mixture in 10 minutes.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add mushrooms to pan; cook 5 minutes, stirring constantly. Stir in bell peppers; cook for 8 minutes or until tender, stirring occasionally. Arrange vegetables over sausage, spoon tomato mixture evenly over vegetables and sausage. Sprinkle evenly with remaining 1/2 cup cheese. Bake at 400 degrees for 25 minutes or until crust browns and cheese bubbles. Cool 5 mintues before cutting.
Serves 8.
