Slimmed Down Chicago Deep Dish Pizza
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 199.6
- Total Fat: 9.9 g
- Cholesterol: 19.1 mg
- Sodium: 343.3 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 1.8 g
- Protein: 6.7 g
View full nutritional breakdown of Slimmed Down Chicago Deep Dish Pizza calories by ingredient
Introduction
I revamped a recipe I found online to make it more diet friendly. OMG was it good! I revamped a recipe I found online to make it more diet friendly. OMG was it good!Number of Servings: 12
Ingredients
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40g or 2 tbsp. Spray Butter
¼ cup grated onion
¼ teaspoon dried oregano
½ teaspoon salt sense
2 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
¼ teaspoon sugar
2 tablespoons coarsely chopped fresh basil
1 tablespoon olive oil
Freshly ground black pepper
2 Pkts. Sweet N Low
1 Pillsbury Thin Crust Pizza Dough (Make your own for less salt and preservatives)
14 oz. Fresh Mozzarella cheese, chopped (NOT the bagged stuff)
¼ cup grated Parmesan cheese
Tips
IF you can wait the 10 minutes! OMG this was so good. Much better for you than a frozen pizza as the salt is lower. You could leave out the salt or find a lower sodium crushed tomatoes. Making your own dough would reduce the salt as well. You can add pepperoni, sausage, chicken, veggies as well. I wanted it for a Friday Lent dinner.
Directions
Dough:
Spray 2 9" Cake Pans with Cooking Spray. Cut the Pizza dough in half and shape it into a circular pie crust. Spread the dough into the 2 pans. Put in the refrigerator to chill while making the sauce.
Sauce:
Heat the spray butter in a medium saucepan over medium. Add onion, oregano, and salt sense; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sweetener, increase heat to high, and bring to a simmer. Lower heat to medium-low and simmer until reduced to about 2½ cups, 25 to 30 minutes. Off the heat, stir in the basil and olive oil, then season with pepper.
While the sauce is simmering, roughly chop up the mozzarella cheese.
Once sauce is ready, split the mozzarella evenly over surface of dough in the pans. (If you're using any meat or veggie toppings, add them now, on top of the cheese.) Spread 1¼ cups tomato sauce over the cheese (or toppings) and sprinkle 2 tablespoons Parmesan over sauce.
Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from oven and let rest 10 minutes before slicing and serving.
Serving Size: Makes 12 Slices
Number of Servings: 12
Recipe submitted by SparkPeople user MZBAYOUSLF.
Spray 2 9" Cake Pans with Cooking Spray. Cut the Pizza dough in half and shape it into a circular pie crust. Spread the dough into the 2 pans. Put in the refrigerator to chill while making the sauce.
Sauce:
Heat the spray butter in a medium saucepan over medium. Add onion, oregano, and salt sense; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sweetener, increase heat to high, and bring to a simmer. Lower heat to medium-low and simmer until reduced to about 2½ cups, 25 to 30 minutes. Off the heat, stir in the basil and olive oil, then season with pepper.
While the sauce is simmering, roughly chop up the mozzarella cheese.
Once sauce is ready, split the mozzarella evenly over surface of dough in the pans. (If you're using any meat or veggie toppings, add them now, on top of the cheese.) Spread 1¼ cups tomato sauce over the cheese (or toppings) and sprinkle 2 tablespoons Parmesan over sauce.
Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from oven and let rest 10 minutes before slicing and serving.
Serving Size: Makes 12 Slices
Number of Servings: 12
Recipe submitted by SparkPeople user MZBAYOUSLF.
Member Ratings For This Recipe
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