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Ingredients: |
| 1/2 |
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pound ground beef |
| 1 |
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teaspoon dried Italian seasoning, crushed |
| 1/4 |
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teaspoon fennel seeds, crushed |
| 1/4 |
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teaspoon crushed red pepper |
| 1 |
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can (8 ounces) pizza sauce |
| 1 |
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medium green bell pepper, cut into thin rings |
| 1 |
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green onion, sliced |
| 1-1/2 |
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cups shredded mozzarella cheese |
| 1/4 |
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cup grated Parmesan cheese |
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Quick Pizza Crust |
| 1-3/4 to 2 |
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cups all-purpose flour |
| 1 |
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package (1/4 ounce) fast-rising dry yeast |
| 2 |
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teaspoons sugar |
| 1/2 |
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teaspoon salt |
| 2/3 |
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cup very warm water (125°F to 130°F) |
| 1-1/2 |
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teaspoons vegetable oil |
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Cornmeal |
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Instructions: |
| 1. |
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Prepare pizza crust. Heat oven to 350°F. Combine 1 cup flour, yeast, sugar and salt in large bowl. Stir in water and oil. Mix in enough remaining flour to form soft dough. Knead on lightly floured surface 5 minutes or until smooth and elastic. Cover and let rest 10 minutes. Sprinkle cornmeal on lightly greased 12-inch pizza pan or baking sheet. Roll dough to 12-inch circle; place on pan. Bake in 350°F oven 10 minutes. Remove from oven. |
| 2. |
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Meanwhile brown ground beef in medium nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 1/2-inch crumbles. Pour off drippings; season with Italian seasoning, fennel and red pepper. |
| 3. |
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Increase oven temperature to 450°F. Spread pizza sauce evenly on crust. Arrange bell pepper and green onion on sauce; top with beef mixture. Sprinkle with cheeses. Bake in 450°F oven 7 to 10 minutes or until cheeses are melted. Cut into 8 wedges. |
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| Makes 4 servings. |
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| | Nutrition information per serving: 453 calories; 11 g fat (4 g saturated fat; 4 g monounsaturated fat); 46 mg cholesterol; 1084 mg sodium; 54 g carbohydrate; 3.4 g fiber; 30 g protein; 6.6 mg niacin; 0.3 mg vitamin B6; 1.3 mcg vitamin B12; 4.6 mg iron; 29.2 mcg selenium; 3.5 mg zinc. |
