Breakfast pizzas~

Yield: 4 servings

Measure Ingredient
1 pack Active dry yeast
½ cup Warm water (105~ to 115~)
2 teaspoons Canola oil
¾ cup Unbleached flour
½ cup Rye flour
4 ounces (85% lean) ground beef
1 cup Sliced fresh mushrooms
1 cup Chopped onion
¾ cup Chopped sweet red pepper
½ cup Nonfat plain yogurt
¼ cup Nonfat mayonnaise
¼ teaspoon Curry powder
¾ cup (3 oz) Shredded part-skim mozzarella cheese

Prep Time: 38 min. Baking Time: 15 min. Reheating Time: 20 min.

(opt) Microwave Time: 3 min. (opt) In a small bowl, stir together the yeast, water and oil. Let stand for 10 minutes.

Using a spoon, stir in the unbleached flour and enough of the rye flour to make a smooth, moderately stiff dough. (If the dough becomes too difficult to stir with the spoon, use your hands to knead in enough of the remaining rye flour to make the dough smooth and moderately stiff.) Divide the dough into quarters and shape into smooth balls. Cover the balls with a clean towel and let rest for 10 minutes.

Meanwhile, spray an unheated large skillet with no-stick spray. Heat skillet over medium heat. Add the ground beef, mushrooms, onion and pepper and cook about 8 minutes or until the meat is browned and the vegetables are tender, stirring occasionally to break up the meat.

Drain the beef mixture in a strainer or colander, then transfer it to a large plate lined with 3 layers of paper towels. Blot the top of the mixture with additional paper towels. Set the mixture aside.

Spray 2 cookie sheets with no-stick spray. On the cookie sheets, pat each ball of dough into a 6" circle, building up the edges. Bake at 425~ for 5 minutes.

Meanwhile, in a small bowl, stir together the yogurt, mayonnaise and curry powder. Spread on the hot crusts and sprinkle with the meat mixture and cheese. Bake for 10 to 12 minutes more or until the cheese is melted and the pizzas are heated through. Serve hot or transfer the pizzas to wire racks and cool completely.

To store: Individually wrap each pizza in freezer wrap and freeze until ready to serve.

To serve: Thaw overnight in the regrigerator.

Remove freezer wrap and wrap each pizza in foil. Bake at 350~ about 20 minutes or until heated through.

Or unwrap each thawed pizza and place on a microwave-proof plate.

Cover loosely with plastic wrap. Reheat in microwave on medium power (50%) for 1½ minutes. Rotate the plate a half-turn and heat on medium about 1 ½ minutes more.

NOTE: If you forget to thaw the pizzas ahead of time, give them an extra 10 minutes or so in the oven. Or increase the microwave time of each pizza to 5 minutes; rotate the pizza a half-turn after 2 minutes.

Makes 4 servings.

Per serving: 296 calories; 7⅘ g fat (24% of calories); 2⅘ g fiber; 30 mg cholesterol; 331 mg sodium.

Typed for you by Marjorie Scofield 9/16/95 Recipe By : Prevention Stop Dieting & Lose Weight ISBN 0-87596-198-3

From: Marjorie Scofield Date: 09-27-95 (21:52) (160) Fido: Recipes

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