Cooking spray, for greasing pan
Cornmeal, for sprinkling
2 teaspoons olive oil
2 cloves garlic, minced
1 onion, thinly sliced
1 green bell pepper, cut into thin strips
8 ounces lean ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
One 14.5-ounce can fire-roasted tomatoes
Flour, for dusting
1 pound refrigerated or thawed frozen whole wheat pizza dough
1 cup shredded reduced-fat 4-cheese Mexican blend
1/4 cup chopped fresh cilantro
Position a rack in the lower third of the oven and preheat to 450 degrees F. Spray a 12-inch round nonstick pizza pan or large baking sheet with cooking spray. Sprinkle the pan with cornmeal to coat evenly. Heat the oil in large nonstick skillet over medium-high heat. Add the garlic, onions and bell peppers and cook, stirring occasionally, until tender, about 8 minutes. Add the ground beef, chili powder, cumin and salt and cook, breaking up the beef with a wooden spoon, until the beef begins to brown, about 8 minutes. Add the tomatoes and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce begins to thicken and the flavors are blended, about 10 minutes. Remove from the heat. Let cool slightly. Sprinkle a work surface lightly with flour. Turn the dough onto the surface. Knead lightly, and then with a lightly-floured rolling pin, roll the dough into a 12-inch round. Transfer the dough round to the prepared pan. Spoon the beef mixture onto the dough, then top with the cheese. Bake until the filling is hot and the crust is crisp, 12 to 15 minutes. Sprinkle with the cilantro and cut into 6 slices.
Per Serving: 336 Cal; 24g Protein; 8g Tot Fat; 3g Sat Fat; 3g Mono Fat; 43g Carb; 1g Fiber; 4g Sugar; 129mg Calcium; 4mg Iron; 919mg Sodium; 33mg Cholesterol
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