Corned Beef-Cabbage Pizza
|Refrigerated pizza crust dough||1 Can (10 oz)|
|Cooking spray||1 Tablespoon|
|Deli corned beef||2 Ounce, thinly sliced|
|Angel hair slaw||10 Ounce (1 Bag)|
|Fat free traditional pasta sauce||3⁄4 Cup (12 tbs)|
|Part skim mozzarella cheese||2 Ounce, finely shredded|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Preheat oven to 425Â°.
Unroll dough; pat dough into bottom and 1/2 inch up sides of a 13 x 9 inch baking dish coated with cooking spray.
Bake at 425Â° for 7 minutes or until crust begins to brown.
Remove from oven; set aside.
Cut corned beef crosswise into thin strips, and set aside.
Coat a large nonstick skillet with cooking spray; place over medium heat until hot.
Add slaw, salt, and pepper; saute 7 minutes or until wilted.
Spread sauce over pizza crust, and spread slaw mixture over sauce.
Top with corned beef, and sprinkle with cheeses.
Bake at 425Â° for 14 minutes or until crust is golden.