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- 6 ounces ground chuck
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 6 large cloves garlic, crushed
- 1 tablespoon cornmeal
- 2 (11-ounce) packages refrigerated French bread dough
- 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
- 1/4 cup grated Romano cheese
- Crushed red pepper (optional)
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1 Combine first 7 ingredients in a small saucepan, stirring well; place
over low heat until thoroughly heated. Set aside.
2 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, stirring to crumble. Drain and set aside.
3 Coat 2 (9-inch) round cakepans with cooking spray, and sprinkle each
with 1-1/2 teaspoons cornmeal. Unroll 1 package bread dough; fold each
corner in toward center to form a diamond shape. Pat dough, folded
corners up, into a prepared pan. Repeat with remaining bread dough.
4 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 deg for
12 minutes. Let stand 5 minutes. Cut each pizza into 4 wedges. Serve
with crushed red pepper, if desired.
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