Deep Dish Pizza
|Water||3⁄4 Cup (12 tbs)|
|No salt added tomato paste||1⁄2 Cup (8 tbs)|
|Dried basil||1 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Fennel seeds||1⁄2 Teaspoon, crushed|
|Ground red pepper||1⁄8 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Vegetable cooking spray||1|
|Ground chuck||6 Ounce|
|Chopped onion||1 Cup (16 tbs)|
|Chopped green pepper||1 Cup (16 tbs)|
|Garlic clove||6 Large, crushed|
|French bread dough||22 Ounce, refrigerated (2 Packages, 11 Ounces Each)|
|Shredded part skim mozzarella cheese||3 Ounce (3/4 Cup)|
|Grated romano cheese||1⁄4 Cup (4 tbs)|
|Dried crushed red pepper||1|
Combine first 7 ingredients in a small saucepan, stirring well; cook over low heat until thoroughly heated.
Coat a large skillet with cooking spray, and place over medium-high heat until hot.
Add meat and next 3 ingredients; cook until meat is browned, stir-ring until meat crumbles.
Drain and set aside.
Coat 2 (9-inch) round cakepans with cooking spray, and sprinkle each with 1 1/2 teaspoons corn-meal.
Unroll 1 package bread dough; fold each cor-ner in toward center to form a diamond shape.
Pat dough, folded corners up, into a prepared pan.
Repeat with remaining bread dough.
Spread 1/2 cup tomato mixture over each prepared crust; top each with 1 cup meat mixture.
Sprinkle each with 1/4 cup plus 2 tablespoons mozzarella cheese and 2 tablespoons Romano cheese.
Bake at 475° for 12 minutes.
Let stand 5 minutes.
Cut each pizza into 4 wedges.
Serve with crushed red pep-per, if desired.