Yield: 4 Servings

Ingredients (Help):
1 ea 16" PIZZA CRUST
1 1/4 lb LEAN GROUND ROUND
3 oz PEPPERONI
14 oz PIZZA SAUCE, HOMEMADE
12 oz MOZZARELLA CHEESE, PART SKIM

COOK GROUND ROUND AND DRAIN. RINSE BEEF IN WARM WATER TO CLEAR OF
EXCESS FAT. RETURN TO SKILLET AND MIX WITH SAUCE, HEAT UNTIL WARMED
THROUGH. SPREAD MEAT AND SAUCE ON PREPARED CRUST IN 16" PIZZA PAN.
SPREAD 6 OZ. CHEESE ON THE MEAT. TOP WITH 3 OZ. PEPPERONI. PLACE 6
OZ. CHEESE ON TOP OF THE PEPPERONI. PLACE IN COLD OVEN AND HEAT TO
500 DEG F. BAKE UNTIL CHEESE IS MELTED AND CRUST IS GOLDEN BROWN. PER
SERVING: 530 CALORIES, 22g FAT, 839mg SODIUM, 55mg CHOL.

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