Mini Deep Dish Pizzas
I’m super excited to announce that this coming Monday, January 27th I’ll be featured on Dr. Oz for his healthy recipe challenge! The show will air on FOX at 3:00pm CT and the episode should also be online here after the show airs. Dr. Oz producers challenged me to create a healthier version of Chicago’s deep-dish pizza. Always up for a challenge I put my nose to the pizza stone and came up with a delicious alternative that’s figure-friendly and perfectly portioned! My miniature deep-dish pizzas made in a muffin tin give you all the dough and cheese you’re looking for in a bite-sized low-fat option!
The show aired and I had about .5 seconds of airtime but I made it! You can check out the YouTube video clip of the show here: https://www.youtube.com/watch?v=sNqk36jWK_A.
Ingredients (makes 5 mini pizzas)
½ package of prepared whole-wheat pizza dough
½ cup fat free ricotta cheese
½ cup low fat part skim mozzarella
Dashes of basil, oregano, salt, pepper, garlic powder, onion powder
¼ cup fat free pizza sauce
1 large tomato
Andouille chicken sausage (fully cooked)
Olive oil cooking spray
Directions:
Preheat oven to 450 degrees
Spread a little flour on a counter top and measure out 5 small dough balls and roll or stretch into 3 inch circles
Combine both cheeses into a bowl and season with basil, oregano, salt, pepper, garlic powder, and onion powder to taste
Chop tomato into small pieces and combine with pizza sauce
Chop Andouille chicken sausage into small bits
Spray the muffin tin with olive oil cooking spreay
Press pizza dough into bottom of the muffin tin and up around the edges
Start with layer of tomato sauce mixture, Andouille chicken sausage, more tomato sauce, and top with cheese mixture
Bake for about 12 minutes or until crust is crispy and cheese is starting to brown on top
Let cook for a few minutes and serve!
