Print Options

Back to Makeover Loaded Pizza >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine

Makeover Loaded Pizza

—Taste of Home Test Kitchen

8 ServingsPrep: 30 min. Bake: 10 min.

Ingredients

1-1/2 cups sliced fresh mushrooms
1/4 cup each chopped green pepper, sweet red pepper, white onion and red onion
2 garlic cloves, minced
1 tablespoon canola oil
1/4 pound lean ground beef (90% lean)
1 turkey Italian sausage link (4 ounces), casing removed
2 teaspoons cornmeal
1 loaf (1 pound) frozen bread dough, thawed
1 can (8 ounces) tomato sauce
2 tablespoons minced fresh parsley
2 teaspoons Italian seasoning
1/4 teaspoon garlic powder
1/8 teaspoon pepper
15 turkey pepperoni slices (1 ounce)
2 tablespoons sliced ripe olives
1-1/4 cups shredded part-skim mozzarella cheese
1/4 cup shredded reduced-fat cheddar cheese

Directions

In a nonstick skillet, saute the mushrooms, peppers, onions and
garlic in oil until tender; remove and set aside. In the same
skillet, cook beef and sausage over medium heat until no longer
pink; drain.
Coat a 14-in. pizza pan with cooking spray and sprinkle with

2 of 2

Makeover Loaded Pizza (continued)

Directions (continued)

cornmeal. On a lightly floured surface, roll dough into a 15-in.
circle.
Transfer to prepared pan. Build up edges slightly; prick dough
thoroughly with a fork. Bake at 400° for 8-10 minutes or until
lightly browned.
In a large bowl, combine the tomato sauce, parsley, Italian
seasoning, garlic powder and pepper; spread over crust. Top with the
vegetables, meat mixture, pepperoni and olives. Sprinkle with
cheeses.
Bake for 8-10 minutes or until crust is golden and cheese is melted.
Yield: 8 servings.

Nutrition Facts: One slice equals 300 calories, 11 g fat (3 g saturated fat), 27 mg cholesterol, 758 mg sodium, 36 g carbohydrate, 3 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.