Title: Stuffed Cheese Pizza
Categories: Italian Vegetable Diet Vegetarian Pizza
Yield: 8 Servings

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 = Calories: 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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