"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Hold The Crust Skillet Pizza Recipe

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This recipe for Hold The Crust Skillet Pizza, by , is from Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shelley Gravatt

Category:
Category:

Ingredients:  
Ingredients:  
2 oz. pork sausage (breakfast or Italian)
1 oz. ground beef (or more pork sausage)
¼ tsp. fennel seed
Sprinkle of garlic and onion powder
1/3 can drained, canned mushrooms (or 2 fresh, sliced)
2 oz. bell pepper
3 T. low carb spaghetti sauce (I use Bello Vita)
2 oz. grated mozzarella cheese

Directions:
Directions:
Brown meat in no-stick skillet on medium heat. Add veggies and continue to cook until pretty tender, about 5 minutes. Add spices and stir. Using spoon or spatula, neatly push ingredients away from the edges of the skillet as shown in picture. Dot the surface with the tomato sauce but no need to stir. Top with the cheese, trying to keep it pretty much on the ingredients. Cover and lower heat to lowest setting and heat long enough to melt cheese. Should be ready in just a few minutes. Allow to cool a couple minutes so cheese will firm up a tad before attempting to “slice” into two slices. Using a broad spatula, slide a portion out of the skillet onto the serving plate (or toasted French bread, for non-Atkins eaters).

Personal Notes:
Personal Notes:
NUTRITIONAL INFO: Serves 1 and contains:
531 calories
39.3 g fat
11.2 g carbs, 2.9 g fiber, 8.1 g NET CARBS
33.6 g protein
1312 mg sodium
97% RDA Vitamin B12, 17% A, 67% C, 39% calcium, 30% copper, 37% iron, 30% magnesium, 48% niacin, 187 % phosphorous, 43% riboflavin, 21% selenium, 34% thiamin, 58% zinc, 520 mg potassium

 

 

 

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