8-13-10 BC's Meatza Pizza!!!

It’s Friday night and we wanted something fast, tasty, and within the realm of healthy. We settled on our pizza that we have developed over time that combines low-fat ingredients and great flavor, fun. Tami made some nummy brownies to top off the night!!!

You’re gonna need:
2 Boxes Jiffy Pizza Crust
Ham ( could not find any whole Canadian Bacon)
Hormel Turkey Pepperoni (70% less fat!!!)
Jimmy Dean Reduced Fat Pork Sausage
Whole mushrooms
1 can chopped tomatoes
Newman’s Own Fresh Marinara Sauce
Shredded Mozzarella cheese
2008 Lapavero Primitivo Puglia red wine
Duncan Hines Fudge brownie mix
Dreyer’s Slow Churned No Sugar French Vanilla Ice Cream

Open wine and allow to breath. Combine the two boxes of Jiffy Pizza Crust in a large mixing bowl with one cup of heated water and blend until forming a sticky dough. Cover the mixing bowl with a large plate and let rise for five minutes. Pour glass of wine and drink toast!!! Dump dough onto a floured surface and knead, folding 5 – 6 times. Roll thin with floured rolling pin. Spray 16 inch pizza pan with Pam and spread crust into pan with fingers. Create thicker crust on edges and brush crust with extra virgin olive oil. Set aside.

Chop ham into irregular chunks. Place 12 inch Calphalon skillet on medium heat. Spray with Pam and add ½ tablespoon of extra virgin olive oil. Cut half tube of reduced-fat pork sausage and crumble in skillet. Add ham and brown for 5 minutes stirring often. Chop mushrooms and onion and add to mix. Cook on medium low heat for 8 -10 minutes. Set aside.

Preheat oven to bake on 425 degrees. Once heated, heat crust for 2 minutes and remove. Cover bottom of pizza crust with Newman’s Own Marinara sauce to suit. Spread meat and veggie mix evenly over pizza. Drain can of tomatoes and distribute evenly with fork. Cover with shredded mozzarella cheese to suit. Place in oven for 10 – 12 minutes until cheese begins to brown. Remove and transfer to cool pan. Allow to stand for 4 – 5 minutes before slicing. Top off wine (this was a really bold red but smooth!!!)

Grease 8 x 12 Pyrex dish with Pam. Mix brownies as per instructions, transfer to Pyrex dish, and lick bowl. Bake for 23 – 25 minutes to suit. Allow to cool a bit. Put a big ol’ brownie in a bowl and add a couple of scoops of the Dreyer’s vanilla ice cream.
Enjoy!!!
BC