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STUFFED CHEESE PIZZA
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Vegetables
Low-Cal Vegetarian
Pizza
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk (or 1 tablespoon) Active Dry
-Yeast
1/4 c Warm Water (110 to 115
-degrees)
3 c Whole Wheat Flour
1/2 ts Salt
1 tb Dried Oregano
2 tb Vegetable Oil
1 c Water
3 c Part Skim Mozzarella Cheese,
-grated
10 oz Package Frozen Broccoli
-Spears, defrosted and
-chopped -or-
2 c Cooked Fresh Broccoli,
-chopped
1 c Pizza Sauce
To make the crust, dissolve the yeast in the warm
water in a large bowl. Add the flour, salt, oregano,
oil and 1 cup water. Mix well. Knead the dough on a
lightly-floured surface for about 2 minutes, or until
the dough is smooth. Place the dough in an oiled bowl.
Cover with a damp towel and let rise in a warm place
for 1 hour, or until doubled in bulk.
Punch down the dough. Divide into two parts. Press
half the dough onto the bottom of a 10-inch oiled pie
pan., Sprinkle the cheese and broccoli over the dough.
Press the other half of the dough into a 10-inch
round. Set on top of the cheese and broccoli. Crimp
the edges together. Make several slashes in the top
crust.
Bake in a 400-degree oven for 20 to 25 minutes, or
until golden brown. Remove from the oven. Spread on
the pizza sauce. Bake for 5 minutes.
Serves 8
One Serving üalories: 282 Carbohydrates: 37 Protein:
16 Fat: 10 Sodium: 424 Potassium: 425 Cholesterol: 16
Exchange Value: 2 Medium-Fat Meat Exchanges + 2 Bread
Exchanges + 2 Vegetable Exchanges
Source: Holiday Cookbook, American Diabetes
Association, ISBN 0-13-024894-0, by Betty Wedman,
M.S.,R.D.
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