MOROCCAN-SPICED DEEP-DISH PIZZA

prep 30 minutes bake 25 minutes at 425°F stand 15 minutes

•   1 lb. purchased pizza dough
•   1 Tbsp. olive oil
•   2 Tbsp. cornmeal
•   8 oz. bulk spicy pork or turkey sausage
•   1 24-oz. jar pasta sauce
•   1 recipe Moroccan Spice Mix
•   3 cups shredded mozzarella cheese (12 oz.)
•   2 cups sliced cremini mushrooms
•   1 medium green sweet pepper, cut in thin strips
•   1 medium onion, sliced
•  ¼ cup grated Parmesan cheese (optional)

1. Preheat oven to 425°F. On a lightly floured surface roll dough to a 14×10-inch rectangle. Brush bottom and sides of a 13×9-inch baking pan with olive oil. Sprinkle bottom of pan with cornmeal. Place dough in pan, pressing dough ½ inch up sides of pan. Cover.

2. In a large skillet brown sausage over medium heat. Drain off fat. Stir in pasta sauce and Moroccan Spice Mix. Bring to boiling; reduce heat. Simmer, uncovered, 7 to 10 minutes or until thickened, stirring occasionally.

3. Layer half the mozzarella, mushrooms, sweet pepper, and onion over dough in pan. Spoon sauce over top. Top with remaining mozzarella, vegetables, and Parmesan (pan will be full).

4. Bake, uncovered, 25 to 30 minutes or until crust is browned and filling is bubbly. Let stand 15 minutes. Cut into eight squares.

number of servings 8

MOROCCAN SPICE MIX In a small jar combine 2 tsp. ground turmeric; 1 tsp. each ground cumin and ground coriander; ¾ tsp. each paprika and garlic powder; ½ tsp. dried thyme, crushed; and ⅛ tsp. cayenne pepper. Cover and store in a cool, dark place up to 6 months.

per square 414 cal., 18 g fat (7 g sat. fat), 47 mg chol., 983 mg sodium, 41 g carb., 4 g fiber, 9 g sugars, 22 g pro.

FLEXIT

Make this deep-dish pizza a little more authentic (and vegetarian) by substituting one 15-oz. can garbanzo beans (chickpeas), rinsed and drained, for the sausage in Step 2.