Deep-Dish Italian Meatball Pizza

Ingredients

• 0.5 cup breadcrumbs soft toasted
• 1  egg whites 
• 0.5 teaspoon fennel seeds crushed
• 10 ounce spinach frozen thawed chopped
• 1 clove garlic minced
• 0.8 pound ground round 
• 1 cup nonfat cottage cheese 
• 2 tablespoons parmesan cheese freshly grated
• 3 tablespoons pepper rings hot chopped
• 0.5  uncook pizza crust plain
• 2 ounces provolone cheese shredded divided reduced-fat
• 0.5 cup ricotta cheese 
• 1 cup tomato sauce italian divided

Equipment

• frying pan
• paper towels
• oven

Directions

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).
2. Bake at 425 on bottom rack of oven for 10 minutes.
3. Drain spinach, and press between paper towels to remove excess moisture.
4. Combine spinach and next 3 ingredients; stir well.
5. 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.
6. Add meatballs, and cook 8 to 10 minutes or until browned.
7. Drain and pat dry with paper towels.
8. Spread 1/2 cup Classic Italian Tomato Sauce over crust, leaving a 1/2-inch border.
9. Combine cottage cheese, ricotta cheese, 1/4 cup provolone cheese, and pepper rings.
10. 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.
11. Bake at 425 on bottom rack of oven for 15 minutes.
12. Sprinkle with remaining 1/4 cup provolone cheese, and bake 5 additional minutes or until cheese melts.
13. Let stand 10 minutes before serving.