Deep-Dish Italian Meatball Pizza

• Vegetable cooking spray
• 1/2 (10-ounce) package frozen chopped spinach, thawed
• 3/4 pound ground round
• 1/2 teaspoon fennel seeds, crushed
• 1 clove garlic, minced
• 1/2 cup soft breadcrumbs, toasted
• 2 tablespoons freshly grated Parmesan cheese
• 1 egg white
• 1 cup nonfat cottage cheese
• 1/2 cup nonfat ricotta cheese
• 1/2 cup (2 ounces) shredded reduced-fat provolone cheese, divided
• 3 tablespoons chopped hot pickled pepper rings

1. Press pizza crust dough into bottom and up sides of a9-inch round cakepan coated with cooking spray. Coat dough with cooking spray (to help crust brown). Bake at 425u0b0 on bottom rack of oven for 10 minutes.
2. Drain spinach, and press between paper towels to remove excess moisture. Combine spinach and next 3 ingredients; stir well. Add breadcrumbs, Parmesan cheese, and egg white, stirring well. Shape mixture into 12 meatballs. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add meatballs, and cook 8 to 10 minutes or until browned. Drain and pat dry with paper towels.
3. Spread 1/2 cup Classic Italian Tomato Sauce over crust, leaving a 1/2-inch border. Combine cottage cheese, ricotta cheese, 1/4 cup provolone cheese, and pepper rings. Spread half of cheese mixture over tomato sauce. Arrange meatballs over cheese mixture. Spoon remaining 1/2 cup tomato sauce and remaining cheese mixture around meatballs. Bake at 425u0b0 on bottom rack of oven for 15 minutes. Sprinkle with remaining 1/4 cup provolone cheese, and bake 5 additional minutes or until cheese melts. Let stand 10 minutes before serving.

vegetable cooking spray, ground round, fennel seeds, clove garlic, breadcrumbs, parmesan cheese, egg, cheese, nonfat ricotta cheese, provolone cheese, pepper

Taken from www.myrecipes.com/recipe/deep-dish-italian-meatball-pizza (may not work)