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Ingredients
- cornmeal for the pan
- 1 pound pizza dough, thawed if frozen
- 2 tablespoons olive oil
- 2 shallots, cut into thin rings and separated
- 12 sprigs fresh thyme
- kosher salt and black pepper
- 1/2 pound thinly sliced deli ham
- 1/2 cup grated Gruyere or Swiss cheese (2 ounces)
Directions
- Heat oven to 425º F. Sprinkle a rimmed baking sheet with the cornmeal. Shape the dough into a 14-inch circle and place on the prepared baking sheet.
- Brush the dough with 1 tablespoon of the oil and bake until puffed and golden, 15 to 20 minutes.
- Meanwhile, in a medium bowl, toss the shallots, thyme, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper.
- Top the partially cooked dough with the ham, shallot mixture, and cheese. Bake until the crust is crisp and the cheese has melted, 12 to 15 minutes.
Nutritional Information
- Fat 10g
- Sat Fat 3g
- Cholesterol 24mg
- Sodium 865mg
- Protein 16g
- Carbohydrate 38g
- Fiber 2g
Quick Tip
This pizza can be made, cooled to room temperature, and refrigerated wrapped in plastic wrap up to 1 day in advance. Reheat in a 375º F degree oven for 15 to 25 minutes.
Ingredients
- cornmeal for the pan
- 1 pound pizza dough, thawed if frozen
- 2 beefsteak tomatoes (about 1 pound), thinly sliced
- 2 scallions, thinly sliced
- 1/4 cup pitted kalamata olives, halved
- 2 tablespoons olive oil
- black pepper
Directions
- Heat oven to 425º F. Sprinkle a rimmed baking sheet with the cornmeal. Shape the dough into a 14-inch circle and place on the prepared baking sheet.
- Top the dough with the tomatoes, scallions, and olives, drizzle with the oil, and sprinkle with ¼ teaspoon pepper.
- Bake until the crust is crisp, 25 to 30 minutes.
Nutritional Information
- Fat 7g
- Sat Fat 1g
- Cholesterol 0mg
- Sodium 399mg
- Protein 7g
- Carbohydrate 37g
- Fiber 2g
Quick Tip
This pizza can be made, cooled to room temperature, and refrigerated wrapped in plastic wrap up to 1 day in advance. Reheat in a 375º F degree oven for 15 to 25 minutes.
Ingredients
- 2 (10-ounce) portions frozen pizza dough, thawed
- flour for work surface
- 4 tomatoes, thinly sliced
- 2 tablespoons olive oil
- kosher salt and black pepper
- 1 cup shredded mozzarella
- 1/2 cup thinly sliced basil leaves
Directions
- Arrange oven racks in the lower and upper thirds of the oven. Heat oven to 475° F.
- Roll out the dough on a well-floured surface to make two 12-inch rounds. Transfer to two ungreased baking sheets (or two 12-inch pizza pans).
- Arrange the tomatoes on top of the dough, overlapping them slightly. Drizzle with oil and season well with salt and pepper.
- Bake the pizzas for 10 minutes. Remove from oven and top with the mozzarella and basil.
- Bake 5 minutes longer, until the cheese melts and the edges of the pies are crisp and lightly browned.
Nutritional Information
- Calcium 165mg
- Carbohydrate 74g
- Cholesterol 22mg
- Fat 18g
- Fiber 4g
- Iron 4mg
- Protein 20mg
- Sat Fat 5g
- Sodium 1128mg
Quick Tip
Make it a meal: Serve the pizza with chopped romaine lettuce tossed with your favorite Caesar salad dressing.
Ingredients
- 1 baguette or loaf Italian bread, halved lengthwise
- 1/2 to 1 cup jarred pasta sauce
- 1/8 pound Genoa salami, thinly sliced
- 1 cup fresh spinach
- 2/3 cup ricotta
- 1 cup (4 ounces) shredded mozzarella
- 1/2 cup (2 ounces) grated Parmesan
Directions
- Heat oven to 425° F.
- Place the bread on a baking sheet, cut-side up. Spoon the sauce over the top.
- Place the salami on half the bread and the spinach on the other half.
- Top both halves with spoonfuls of ricotta and sprinkle with the mozzarella and Parmesan.
- Bake until the cheeses are melted, 5 to 7 minutes. Cut into pieces.
Nutritional Information
- Per Serving
- Calories 496Calories From Fat 38%
- Fat 9g
- Sat Fat 9g
- Cholesterol 46mg
- Sodium 1,238mg
- Carbohydrate 49g
- Fiber 3g
- Sugar 5g
- Protein 28g
Quick Tip
Make it a meal: Serve the pizzas with chopped romaine lettuce tossed with sliced mushrooms, red onion, cucumber, and red wine vinegar.
Ingredients
- 1 14.5-ounce can whole peeled tomatoes, undrained
- 1/2 teaspoon dried oregano
- kosher salt
- 1 1-pound package refrigerated pizza dough
- 8 ounces fresh mozzarella, sliced, or 4 ounces shredded provolone
- 8 fresh basil leaves, torn
Directions
- Heat oven to 450° F. In a small saucepan, over medium heat, combine the tomatoes and their juices, the oregano, and ¼ teaspoon salt. Bring to a boil.
- Reduce heat and simmer, crushing the tomatoes with a wooden spoon until the sauce thickens, 10 to 15 minutes.
- Shape the dough into one 12- to 14-inch round and place on a baking sheet. Cover with the sauce and top with the cheese.
- Bake until the crust is golden brown and crisp, about 20 minutes.
- Transfer to a cutting board and sprinkle with the basil. Slice and divide among individual plates.
Nutritional Information
- Per Serving
- Calories 464Calories From Fat 155
- Fat 17g
- Sat Fat 8g
- Cholesterol 40mg
- Sodium 1,013mg
- Protein 21g
- Carbohydrate 54g
- Sugar 5g
- Fiber 3g
- Iron 4mg
- Calcium 305mg
Quick Tip
Make it a meal: Serve the pizza with a salad of chopped romaine lettuce, tomatoes, onion, cucumber, and grated Parmesan tossed with red wine vinegar and olive oil.
Ingredients
- 1 pound pizza dough, at room temperature
- cornmeal, for the baking sheet
- 1 pound asparagus, halved crosswise and lengthwise
- 5 ounces cremini or button mushrooms, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 1/2 cups ricotta
- 1/2 cup grated Parmesan (2 ounces)
- 3 tablespoons olive oil
- kosher salt and black pepper
- 2 cups baby arugula
- 2 teaspoons fresh lemon juice
Directions
- Heat oven to 400° F. Shape the dough into 4 rounds and place on 2 cornmeal-dusted baking sheets.
- Dividing evenly, top the dough with the asparagus, mushrooms, and garlic, then the ricotta, Parmesan, and 2 tablespoons of the oil. Season with ¾ teaspoon salt and ¼ teaspoon pepper. Bake, switching the pans halfway through, until the crust is golden brown and crisp, 25 to 30 minutes.
- Meanwhile, in a medium bowl, toss the arugula with the lemon juice, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper. Top the pizzas with the arugula just before serving.
Nutritional Information
- Fat 29g
- Sat Fat 11g
- Cholesterol 57mg
- Sodium 1,335mg
- Protein 29g
- Carbohydrate 62g
- Sugar 4g
- Fiber 4g
- Iron 5mg
- Calcium 433mg
Quick Tip
Dusting the pan with cornmeal is an easy way to keep the pizza dough from sticking, and it adds a tasty bit of authentic pizza-parlor crunch.
This pizza can be made, cooled to room temperature, and refrigerated wrapped in plastic wrap up to 1 day in advance. Reheat in a 375º F degree oven for 15 to 25 minutes.
