Deep-Dish Pizza

• 1/2 teaspoon molasses
• 3/4 cup warm water (110 F)
• 1 1/2 teaspoons active dry yeast
• 1/2 teaspoon salt
• 1 3/4 cups whole-wheat flour, plus extra for rolling and kneading
• Nonstick olive oil spray
• 1 tablespoon cornmeal
• 2/3 cup Roccos How Low Can You Go Low-Fat Marinara Sauce (page 206) or store-bought low-fat marinara sauce
• 1 cup shredded reduced-fat mozzarella cheese, such as Weight Watchers
• 1 portobello mushroom, sliced very thin
• 2 ounces reduced-fat pepperoni, such as Carando
• 1/2 cup torn fresh basil leaves
• 2 tablespoons grated Parmigiano-Reggiano cheese

1. In a large bowl, dissolve the molasses in the warm water.
2. Sprinkle the yeast over the liquid and let stand until foamy, about 10 minutes.
3. Stir the salt into the yeast mixture.
4. Then stir in the flour until the dough starts to come together.
5. Turn the dough out onto a work surface that has been sprinkled lightly with flour.
6. Knead the dough until it becomes smooth and elastic, about 5 minutes.
7. Place the dough in a large bowl that has been sprayed with olive oil spray; cover it loosely with a clean kitchen towel.
8. Let the dough sit in a warm place until it has doubled in size, about 1 hour.
9. Gently punch the dough down.
10. Spray a 7 x 11-inch baking sheet with olive oil spray, and then sprinkle it with the cornmeal.
11. Using your fingertips, spread the dough out to completely cover the baking sheet.
12. Spray the surface of the dough lightly with olive oil spray.
13. Cover it lightly with plastic wrap, and let it sit in a warm place until the dough has doubled in size, about 30 minutes.
14. Place a pizza stone in the oven and preheat the oven to 500 F.
15. Place the baking sheet on top of the stone, and bake until the crust is golden brown, crunchy, and cooked through, about 12 minutes.
16. Remove the baking sheet from the oven.
17. Turn the broiler on high.
18. Spread the marinara sauce evenly over the crust.
19. Top the pizza with the mozzarella, mushroom, pepperoni, basil, and cheese.
20. Place the baking sheet on the pizza stone and broil until the cheese is bubbly and beginning to brown, 5 to 6 minutes.
21. Cut the pizza into 6 slices, and serve.
22. If youre feeling creative, you can add these toppings to the pizza:
23. 1 ounce (1/4 cup) chopped kalamata olives (Fat: 1.3g, Calories: 15)
24. 1 ounce (3 tablespoons) chopped anchovies (Fat: 0.46g, Calories: 9.9)
25. 2 ounces (1/2 cup) reduced-fat provolone cheese (Fat: 1.7g, Calories: 25)
26. 3 ounces (1/2 cup) diced ham (Fat: 1.25g, Calories: 25)
27. 3 ounces (3/4 cup) crumbled cooked turkey sausage (Fat: 1.15g, Calories: 22)
28. Alcohol is the epitome of empty calories.
29. Although even in moderation it may taste good and temporarily lighten your mood, it can weigh your body down.
30. Low-calorie powdered iced tea mixes stirred into chilled sparkling water make a fun but zero-calorie, alcohol-free sparkling beverage.
31. Fat: 42g (before), 5g (after)
32. Calories: 610 (before), 218 (after)
33. Protein: 13g
34. Carbohydrates: 31g
35. Cholesterol: 23mg
36. Fiber: 6g
37. Sodium: 542mg

molasses, warm water, active dry yeast, salt, flour, nonstick olive oil spray, cornmeal, roccos, mozzarella cheese, portobello mushroom, pepperoni, basil, cheese

Taken from www.epicurious.com/recipes/food/views/deep-dish-pizza-374924 (may not work)