Active Time: 15 MinsTotal Time30 Mins
Yield: Serves 4 (serving size: 1 slice)
This delicious, hearty pizza is far from light-tasting, but nutritionally it soars above most other options in the deep-dish pizza category. We cook it in a cast-iron skillet to help give it a deep-dish pizza look and feel. For a crisp, not soggy crust, the key is to start the crust on the stove top, then top it, and transfer it to the oven. Round out your meal with a side salad and your drink of choice.
Ingredients
- 1 teaspoon fine yellow cornmeal
- 12 ounces fresh prepared whole-wheat pizza dough
- 1/2 cup lower-sodium marinara sauce
- 3 1/2 ounces low-moisture, part-skim mozzarella cheese, shredded (about 1 cup)
- 1 1/4 ounces uncured pepperoni slices (about 9 slices)
- 2 teaspoons olive oil
- Crushed red pepper, optional
Nutritional Information
- Calories 340
- Fat 15g
- Satfat 5g
- Unsatfat 10g
- Protein 14g
- Carbohydrate 41g
- Fiber 4g
- Sugars 2g
- Added sugars 0g
- Sodium 738mg
- Calcium 18% DV
- Potassium 1% DV
- Calories 340
- Fat 15g
- Satfat 5g
- Unsatfat 10g
- Protein 14g
- Carbohydrate 41g
- Fiber 4g
- Sugars 2g
- Added sugars 0g
- Sodium 738mg
- Calcium 18% DV
- Potassium 1% DV
How to Make It
Step 1
Preheat oven to 450ºF. Sprinkle cornmeal evenly in bottom of a 10-inch cast-iron skillet. Stretch pizza dough to an 11-inch circle. Fit dough into bottom and up sides of skillet. Place skillet over medium-high heat on stovetop; cook until bottom of crust is dry and beginning to brown (pull crust slightly away from side of skillet to peek at it), about 8 minutes. Remove from heat; prick bottom of crust several times using a fork.
Step 2
Spread marinara sauce over crust in skillet; sprinkle with cheese and pepperoni. Brush crust edges with oil. Transfer to preheated oven; bake until crust is golden and cheese is melted and beginning to brown, about 10 minutes. Let cool 5 minutes; slice. If desired, garnish with crushed red pepper.
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