Deep-Dish Italian Meatball Pizza |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 recipe plain ol' pizza crust dough |
vegetable cooking spray |
1/2 (10-ounce) package frozen chopped spinach, thawed |
3/4 pound ground round |
1/2 teaspoon fennel seeds, crushed |
1 clove garlic, minced |
1/2 cup soft breadcrumbs, toasted |
2 tablespoons freshly grated parmesan cheese |
1 egg white |
1 cup classic italian tomato sauce, divided |
1 cup nonfat cottage cheese |
1/2 cup nonfat ricotta cheese |
1/2 cup (2 ounces) shredded reduced-fat provolone cheese, divided |
3 tablespoons chopped hot pickled pepper rings |
Directions:
1. Press pizza crust dough into bottom and up sides of a9-inch round cakepan coated with cooking spray. Coat dough with cooking spray (to help crust brown). Bake at 425° on bottom rack of oven for 10 minutes.
2. Drain spinach, and press between paper towels to remove excess moisture. Combine spinach and next 3 ingredients; stir well. Add breadcrumbs, Parmesan cheese, and egg white, stirring well. Shape mixture into 12 meatballs. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add meatballs, and cook 8 to 10 minutes or until browned. Drain and pat dry with paper towels.
3. Spread 1/2 cup Classic Italian Tomato Sauce over crust, leaving a 1/2-inch border. Combine cottage cheese, ricotta cheese, 1/4 cup provolone cheese, and pepper rings. Spread half of cheese mixture over tomato sauce. Arrange meatballs over cheese mixture. Spoon remaining 1/2 cup tomato sauce and remaining cheese mixture around meatballs. Bake at 425° on bottom rack of oven for 15 minutes. Sprinkle with remaining 1/4 cup provolone cheese, and bake 5 additional minutes or until cheese melts. Let stand 10 minutes before serving.
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