*  Exported from  MasterCook  *
 
                            STUFFED CHEESE PIZZA
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Italian                          Vegetables
                 Low-Cal                          Vegetarian
                 Pizza
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       pk           (or 1 tablespoon) Active Dry
                         -Yeast
      1/4   c            Warm Water (110 to 115
                         -degrees)
    3       c            Whole Wheat Flour
      1/2   ts           Salt
    1       tb           Dried Oregano
    2       tb           Vegetable Oil
    1       c            Water
    3       c            Part Skim Mozzarella Cheese,
                         -grated
   10       oz           Package Frozen Broccoli
                         -Spears, defrosted and
                         -chopped -or-
    2       c            Cooked Fresh Broccoli,
                         -chopped
    1       c            Pizza Sauce
 
   To make the crust, dissolve the yeast in the warm
   water in a large bowl. Add the flour, salt, oregano,
   oil and 1 cup water. Mix well. Knead the dough on a
   lightly-floured surface for about 2 minutes, or until
   the dough is smooth. Place the dough in an oiled bowl.
   Cover with a damp towel and let rise in a warm place
   for 1 hour, or until doubled in bulk.
   
   Punch down the dough.  Divide into two parts.  Press
   half the dough onto the bottom of a 10-inch oiled pie
   pan., Sprinkle the cheese and broccoli over the dough.
   Press the other half of the dough into a 10-inch
   round. Set on top of the cheese and broccoli. Crimp
   the edges together. Make several slashes in the top
   crust.
   
   Bake in a 400-degree oven for 20 to 25 minutes, or
   until golden brown. Remove from the oven.  Spread on
   the pizza sauce.  Bake for 5 minutes.
   
   Serves 8
   
   One Serving üalories: 282 Carbohydrates: 37 Protein:
   16 Fat: 10 Sodium: 424 Potassium: 425 Cholesterol: 16
   
   Exchange Value: 2 Medium-Fat Meat Exchanges + 2 Bread
   Exchanges + 2 Vegetable Exchanges
   
   Source: Holiday Cookbook, American Diabetes
   Association, ISBN 0-13-024894-0, by Betty Wedman,
   M.S.,R.D.
  
 
 
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