Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 each | 16\" PIZZA CRUST |
| 1¼ pounds | LEAN GROUND ROUND |
| 3 ounces | PEPPERONI |
| 14 ounces | PIZZA SAUCE, HOMEMADE |
| 12 ounces | MOZZARELLA CHEESE, PART SKIM |
COOK GROUND ROUND AND DRAIN. RINSE BEEF IN WARM WATER TO CLEAR OF EXCESS FAT. RETURN TO SKILLET AND MIX WITH SAUCE, HEAT UNTIL WARMED THROUGH.
SPREAD MEAT AND SAUCE ON PREPARED CRUST IN 16" PIZZA PAN. SPREAD 6 OZ.
CHEESE ON THE MEAT. TOP WITH 3 OZ. PEPPERONI. PLACE 6 OZ. CHEESE ON TOP OF THE PEPPERONI. PLACE IN COLD OVEN AND HEAT TO 500 DEG F. BAKE UNTIL CHEESE IS MELTED AND CRUST IS GOLDEN BROWN.
PER SERVING: 530 CALORIES, 22g FAT, 839mg SODIUM, 55mg CHOL.