low-cal feeds a crowd

cheeseburger pizza

Prep: 45 minutes Bake: 12 minutes at 425°F Makes: 8 servings

  •   Vegetable oil
  •   Cornmeal
  • 1 recipe Pizza Dough, thawed if frozen (see below)
  • 2 portions Ground Beef Base (2 cups), thawed (see recipe)
  • 4 slices bacon, crisply cooked and crumbled (optional)
  • 1 portion Tomato Base (1 cup), thawed (see recipe)
  • 2 tablespoons yellow mustard
  • 1 tablespoon packed brown sugar
  • 1 tablespoon cider vinegar
  • 1 8-ounce package shredded triple-cheddar blend with cream cheese
  • ½ cup dill pickle slices
  • 1 cup shredded lettuce

1. Preheat oven to 425°F. Grease an extra-large baking sheet with vegetable oil; sprinkle with cornmeal. Set aside. Roll each portion of Pizza Dough into an 11-inch circle. Prick evenly with the tines of a fork. Place dough circles on the prepared baking sheet. Bake for 5 minutes or until crusts are set but not brown. Transfer to wire racks.

2. Meanwhile, for toppings, in a medium bowl combine 1½ cups of the Ground Beef Base and, if desired, crumbled bacon. (Use remaining ½ cup Ground Beef Base in another recipe.) Add Tomato Base, mustard, brown sugar, and vinegar.

3. Place each pizza on a baking sheet. Evenly divide toppings between pizza crusts then sprinkle with cheese. Bake for 12 to 14 minutes or until crust is golden and cheese is melted. Top with pickles and lettuce.

Pizza Dough: In a large mixing bowl combine 1¼ cups flour, 1 package active yeast, and ½ teaspoon salt; add 1 cup warm water (120°F to 130°F) and 2 tablespoons olive oil. Beat with an electric mixer on low speed for 30 seconds, scraping sides of the bowl. Beat on high speed 3 minutes. Using a wooden spoon, stir in as much 1¼ to 1¾ cups flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Divide dough in half. Cover; let rest for 10 minutes. If desired, wrap each portion in plastic wrap and place in airtight containers. Chill up to 24 hours or freeze up to 3 months. Thaw dough in the refrigerator. Let stand at room temperature for 30 minutes.

Per serving: 400 cal., 20 g fat (9 g sat. fat), 54 mg chol., 701 mg sodium, 39 g carb., 3 g fiber, 18 g pro.

Tip

Convenience products such as cooked bacon, shredded cheese, and frozen hash browns are partially prepared as purchased. Call on these and others to cut prep and cleanup time.