* Exported from MasterCook *
Chicago Deep Dish Pizza - WW Friendly Version
Recipe By :Kristin
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes
Dough:
1 teaspoon sugar
1 package active dry yeast
1 cup warm water -- 105-115 degrees
2 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/4 teaspoon salt
1 teaspoon olive oil
vegetable cooking spray
2 tablespoons cornmeal
Topping:
1 tablespoon olive oil
1 1/2 cups green pepper -- chopped
1 1/2 cups sweet onion -- chopped
1 clove garlic -- minced
2 1/2 cups mushrooms -- sliced
2 teaspoons oregano
1/4 teaspoon salt
1 1/2 cups crushed tomatoes -- Italian seasoned
1 1/4 cups part skim milk mozzarella cheese -- shredded
3/4 cup provolone cheese -- shredded
6 ounces turkey pepperoni (optional - adds 1.5 pts
per serving)
For Dough:
Combine first three ingredients in a small bowl, and let stand five
minutes. Position knife blade in a food processor bowl; add flour, 1/2
cup. of cornmeal, and salt and pulse two times or until blended. With
processor running, slowly add yeast mixture and oil through food chute and
process until dough forms a ball. Process one additional minute.
Turn dough out onto a lightly floured surface; knead lightly 4 or 5 times.
Place dough in a large bowl coated with cooking spray, turning to coat
top. Cover dough, and let rise in a warm place (85 degrees), free from
drafts, 45 minutes or until doubled in bulk. Punch dough down. Cover and
let rest five minutes. Divide dough in half; roll each half into an
11-inch circle on a lightly floured surface. Coat 2 round cake pans with
cooking spray and sprinkle with the 2 T. cornmeal. Place dough in
prepared pans; press dough up sides of pans. Cover and let rise 20
minutes or until puffy. Top and bake according to directions below.
Pizza:
Heat oil in a large nonstick skillet over medium heat. Add pepper, onion,
and garlic, and saute 5 minutes. Add mushrooms, oregano and salt. (Also
pepperoni if using.) Saute 3-5 minutes, until tender. Remove from heat
and let cool.
Spread half of the tomatoes over each prepared crust, and top each with
half of the topping mixture. Sprinkle the cheeses evenly over pizzas.
Bake at 475 for 15 minutes. Reduce oven temperature to 375 and bake an
additional 15 minutes.
Source:
"jillyh on WW's board"
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Per Serving (excluding unknown items): 340 Calories; 10g Fat (25.0%
calories from fat); 15g Protein; 49g Carbohydrate; 4g Dietary Fiber; 18mg
Cholesterol; 400mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1
1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.
NOTES :
~~7~~
~~8.5 per serving with turkey pepperoni~~
I normally freeze one portion of the dough after the 1st rise -
right before rolling it out. Then I just cut the topping
ingredients in half.
For the frozen dough I let it thaw - roll it - let it rise the 20
minutes in the pan and then continue.