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Pizza with Meatballs and Mushrooms
2 tsp. olive oil
1/2 onion, grated
1/3 cup grated firm reduced fat tofu
1/4 medium zucchini, grated
2 garlic cloves, minced
1/2 cup + 2 Tbsp. Tomato Sauce
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
1/4 cup plain dried bread crumbs
1 Tbsp. chopped flat leaf parsley |
1 Tbsp. chopped basil
1 tsp. chopped sage
Pinch cayenne pepper
1 tsp. cornmeal
1/2 pound prepared pizza dough
1/3 cup shredded Monterey Jack cheese
2 cups sliced mushrooms
1 tsp. dried oregano |
To prepare the meatballs, in a large nonstick skillet,
heat the oil. Add the onion; cook, stirring as needed, until softened,
2-3 minutes.
Add the tofu, zucchini and garlic; cook, stirring as
needed, until the zucchini is softened, 4-5 minutes.
Add 2 tablespoons of the Tomato Sauce, 1/4 teaspoon of
the pepper and the salt; cook, stirring, until the liquid is evaporated,
3-4 minutes. Stir in the bread crumbs, parsley, basil, sage and cayenne.
Cool to room temperature; divide into 16 balls.
Preheat the oven to 450° F.
Sprinkle a heavy baking sheet or pizza pan with the cornmeal.
To assemble the pizza, sprinkle a work surface with a little flour; place
the dough in the center and roll to coat with the flour.
With your fingers, gently stretch the dough to a 5-6"
round; roll out to a rough 12" round. Transfer to the baking sheet and
pinch the edges to form a rim.
Spread with the remaining 1/2 cup of Tomato Sauce and
sprinkle with the cheese; scatter on the meatballs and mushrooms, then
sprinkle with the oregano and the remaining 1/4 teaspoon of pepper. Bake
until the crust is crisp, about 20 minutes.
Makes 4 servings
SERVING PROVIDES: 2 Breads, 1 Fruit/Vegetable, 1 Protein/Milk,
1 Fat
PER SERVING: 259 Calories, 8 g Total Fat, 2 g Saturated
Fat, 10 mg Cholesterol, 464 mg Sodium, 39 g Total Carbohydrate, 2 g Dietary
Fiber, 11 g Protein, 124 mg Calcium
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