4
Pizza Plus
Why order when you can make your own Classic Margherita Pizza, Spicy Sausage & Cheese Pizza, Zucchini-Pesto Pizza, or BBQ Chicken Pizza? If you’re looking for something simpler, try our specialty toppers to dress up any frozen pizza, or try our Cookie “Pizza” if your sweet tooth is calling. Our Pizza-Tastic Dough recipe is so flexible, it can be used for pies, bagels, and cinnamon rolls—all of which are included in this chapter!
Pizza-Tastic
DOUGH
From the ultimate pizza crust to bagels to cinnamon rolls and more, our foolproof dough can rise to any occasion.
TOTAL TIME 
10 MINUTES (PLUS CHILLING AND STANDING) MAKES 1 POUND DOUGH
INGREDIENTS
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon instant yeast
1 tablespoon plus 2 teaspoons olive oil
1 teaspoon salt
1. In food processor with knife blade attached, pulse flour, sugar, and yeast. With machine running, drizzle in 1 cup plus 2 tablespoons warm water (105–115°F) until combined. Add 1 tablespoon olive oil and salt. Process until dough forms a ball; transfer to lightly oiled large bowl.
2. With lightly oiled hands, knead dough for 1 minute. Form into ball; drizzle with remaining 2 teaspoons olive oil, rubbing to coat surface. Cover dough tightly with plastic wrap and refrigerate for at least 1 day or for up to 3 days. Let stand at room temperature for 1 hour before using.
SMART CHEF! Supermarkets and local pizzarias sell dough, so if you want your pizza now, buy a ball or two.
Skillet Pizza
Preheat oven to 425°F. Brush bottom and side of 12-inch cast-iron skillet with 2 teaspoons olive oil. (Cast-iron skillets are heavy, so ask an adult for help lifting it in and out of the oven!) Press and stretch Pizza-Tastic Dough to 12-inch round; place in skillet. Spread with ¼ cup marinara sauce; top with 4 ounces fresh mozzarella cheese, thinly sliced, and ¼ cup pepperoni slices. Dollop with 3 tablespoons store-bought refrigerated pesto. Cook pizza over medium-high heat on stovetop for 3 minutes or until bottom starts to set. Place pizza in oven; bake for 20 minutes or until deep golden brown. Serve topped with handful of arugula and drizzle of balsamic vinegar. Serves 6.
EACH SERVING: About 405 Calories, 12G Protein, 52G Carbohydrate, 16G Total Fat (5G Saturated), 2G Fiber, 571MG Sodium
“Everything” Bagels
Preheat oven to 425°F. Line large rimmed baking sheet with parchment paper. In shallow dish, mix 3 tablespoons each sesame seeds, poppy seeds, and dried onion flakes, and 1 tablespoon coarse salt. For each bagel, roll 4 ounces Pizza-Tastic Dough into 10-inch rope, then pinch ends together to form ring. In large pot of boiling water, cook dough rings for 2 minutes, turning over occasionally. With slotted spoon, transfer rings to dish with seed mixture and turn to coat, then place them on prepared baking sheet. Bake for 25 minutes or until deep golden brown. Serve warm or toasted. Serves 5.
EACH SERVING: About 475 Calories, 12G Protein, 80G Carbohydrate, 11G Total Fat (2G Saturated), 5G Fiber, 1,739MG Sodium
Glazed Cinnamon Rolls
Preheat oven to 425°F. Grease 8 x 8-inch metal baking pan. With lightly floured rolling pin, roll Pizza-Tastic Dough to 15 x 12-inch rectangle. Spread with 3 tablespoons butter, softened; sprinkle with ¼ cup light brown sugar and 1 teaspoon ground cinnamon. Roll tightly from long side to form log. Cut into 9 even pieces; place in pan, cut sides up. Dollop top of each cinnamon roll with ½ teaspoon softened butter. Cover with foil and bake for 20 minutes. Uncover and bake for 15 to 20 minutes longer or until tops are golden brown. For glaze, mix 1 cup confectioners’ sugar, 2 tablespoons milk, and pinch salt until smooth. When rolls have cooled slightly, drizzle with glaze. Serve warm. Serves 9.
EACH SERVING: About 310 Calories, 5G Protein, 53G Carbohydrate, 9G Total Fat (4G Saturated), 1G Fiber, 324MG Sodium
Classic
Margherita PIZZA
What’s better than a classic margherita pizza? A margherita pizza that comes with a tasty variation! Go for the Arugula Salad Pizza if you're craving something fresh and light.
ACTIVE TIME 15 MINUTES TOTAL TIME 30 MINUTES MAKES 4 SERVINGS
INGREDIENTS
¾ cup marinara sauce
6 ounces fresh mozzarella cheese, thinly sliced
¼ cup grated Parmesan cheese
¼ cup packed fresh basil, sliced
EACH SERVING
Calories: About 575
Protein: 20G
Carbohydrates: 80G
Total Fat: 19G
(Saturated Fat: 8G)
Fiber: 4G
Sodium: 914MG
1. Place large cookie sheet in oven. Preheat oven to 475°F.
2. Stretch dough into small circle. Place dough on large sheet of parchment paper, stretching and pressing to form 14-inch circle with slight rim. Spread sauce on dough; top evenly with mozzarella. Remove hot cookie sheet from oven. Carefully slide parchment with dough onto hot cookie sheet (ask an adult if you need help).
3. Sprinkle pizza with Parmesan. Place pizza in oven; bake for 15 to 20 minutes or until bottom is crisp and golden brown. Top with basil.
Arugula Salad Pizza
Prepare Classic Margherita Pizza as directed, but stretch dough into 15 x 10–inch rectangle and omit basil. Meanwhile, in large bowl, whisk 2 tablespoons fresh lemon juice, 1 tablespoon extra-virgin olive oil, 1 teaspoon honey, and ⅛ teaspoon each salt and black pepper. Add 1 (5-ounce) bag baby arugula and ¼ cup packed fresh basil leaves, torn; toss until well coated. Cut pizza into quarters. Top with salad, 2 ounces prosciutto slices, torn into ribbons, and 1 ounce shaved Parmesan cheese. Serves 4.
EACH SERVING: About 680 Calories, 27G Protein, 84G Carbohydrate, 27G Total Fat (10G Saturated), 3G Fiber, 1,455MG Sodium
Pizza
PRIMAVERA
This springtime pizza has a simple topping of asparagus, red onion, and fontina cheese. If you want to splurge on taste, use Italian fontina.
ACTIVE TIME 15 MINUTES TOTAL TIME 40 MINUTES MAKES 4 SERVINGS
INGREDIENTS
1 bunch asparagus, trimmed and thinly sliced on an angle
½ small red onion, very thinly sliced
2 tablespoons olive oil
½ teaspoon ground black pepper
4 ounces (1 cup) shredded fontina cheese
EACH SERVING
Calories: About 590
Protein: 19G
Carbohydrates: 78G
Total Fat: 22G
(Saturated Fat: 7G)
Fiber: 4G
Sodium: 817MG
1. Place large cookie sheet in oven. Preheat oven to 475°F. Meanwhile, in large bowl, combine asparagus, onion, oil, and pepper, tossing to coat.
2. Stretch dough round into small circle. Place dough on large sheet of parchment paper, stretching to form 12-inch circle with slight rim. Sprinkle fontina evenly on dough. Then sprinkle asparagus mixture on top of cheese.
3. Remove hot cookie sheet from oven. Carefully slide parchment with dough onto hot cookie sheet (ask an adult if you need help). Place pizza in oven; bake for 20 to 25 minutes or until bottom and edges are deep golden brown.
HOW TO: SHAPE PIZZA DOUGH
To stretch pizza dough into a circle with a slightly raised edge, follow these simple steps:
1. On a floured surface with floured fingertips, press the dough into a flat disk.
2. Working from the center, push the dough outward with fingers spread, making the disk larger. If it pulls back, let rest 5 minutes and try again.
3. Pick up the dough. Move your hands along the edges, allowing gravity to pull the dough into your desired shape. If the dough becomes too thin while stretching, return it to the surface and pull and stretch from there.
Frozen
Fixes
Easy add-ons take a 12-inch frozen cheese pizza from tired to inspired. Just pick a topping below and bake as the label directs (except where noted).
¼ cup thinly sliced roasted peppers and ⅓ cup Kalamata olives, pitted and chopped
1½ cups sliced mushrooms; 2 garlic cloves, thinly sliced; and 1 teaspoon fresh thyme leaves, chopped
⅓ cup chopped ham and 6 fresh sage leaves, torn
⅓ cup chopped walnuts, ¼ cup crumbled blue cheese, and ⅛ teaspoon black pepper
4 slices cooked bacon, crumbled; ½ teaspoon crushed red pepper; and 2 teaspoons snipped fresh chives
8 ounces frozen (thawed) shelled and deveined shrimp; 1 garlic clove, crushed in press; 1 tablespoon chopped fresh parsley; and 1 teaspoon freshly grated lemon peel
½ cup ricotta cheese and ¼ cup store-bought refrigerated pesto
½ bunch asparagus, trimmed and chopped; top with 3 fried eggs after baking
3 tablespoons grated Parmesan cheese and 8 fresh basil leaves
Fruit
FOCACCIA
This sweet version of the classic Italian bread is topped with fresh blueberries and raspberries. If you’re looking for something fresh and not too sweet, you’ve come to the right place.
ACTIVE TIME 20 MINUTES TOTAL TIME 40 MINUTES (PLUS STANDING AND COOLING) MAKES 8 SERVINGS
INGREDIENTS
1 tablespoon olive oil
2 teaspoons butter, melted
4 tablespoons granulated sugar
1 cup blueberries
1 cup raspberries
confectioners’ sugar, for dusting
EACH SERVING
Calories: About 280
Protein: 5G
Carbohydrates: 51G
Total Fat: 6G
(Saturated Fat: 1G)
Fiber: 3G
Sodium: 300MG
1. Preheat oven to 425°F. Line 15½ x 10½-inch rimmed baking sheet with parchment paper.
2. On lightly floured surface with floured rolling pin, roll dough to 14 x 10-inch oval. Transfer to prepared baking sheet and reshape into oval, if necessary. Cover with clean kitchen towel and let stand 15 minutes.
3. In cup, mix oil and melted butter; brush over dough. Sprinkle dough with 2 tablespoons granulated sugar. Bake for 10 minutes. Remove focaccia from oven and top with blueberries and raspberries; sprinkle with remaining 2 tablespoons granulated sugar. Bake 10 to 15 minutes longer or until fruit is juicy and crust is browned at edges.
4. Slide focaccia with parchment paper onto wire rack. Loosen bottom of focaccia with metal spatula and remove parchment paper. Cool slightly to serve warm, or serve at room temperature. To serve, sprinkle focaccia lightly with confectioners’ sugar.
Spicy Sausage
& Cheese PIZZA
Using a prebaked pizza crust takes the guesswork out of making a great pie. Try this recipe with chorizo sausage, or check out our other variations.
ACTIVE TIME 10 MINUTES TOTAL TIME 30 MINUTES MAKES 4 SERVINGS
INGREDIENTS
1 teaspoon olive oil
1 large (12-inch) store-bought, prebaked thin pizza crust
½ cup marinara sauce
½ cup finely chopped fully cooked chorizo sausage
4 ounces (1 cup) shredded Manchego (or mozzarella) cheese
½ cup roasted red peppers, thinly sliced
½ small red onion, thinly sliced
3 tablespoons finely chopped fresh parsley, for garnish
EACH SERVING
Calories: About 445
Protein: 19G
Carbohydrates: 41G
Total Fat: 22G
(Saturated Fat: 10G)
Fiber: 3G
Sodium: 990MG
1. Preheat oven to 425°F. Brush large cookie sheet with oil. Place crust on prepared cookie sheet.
2. Spread marinara sauce on crust in even layer. Top evenly with sausage, cheese, roasted peppers, and onion.
3. Bake for 15 to 20 minutes or until crust is golden brown and cheese has melted. Garnish with parsley.
Crispy Kale White Pizza
Prepare Spicy Sausage & Cheese Pizza as directed through step 1. In medium bowl, mix 1 cup part-skim ricotta cheese; ⅓ cup grated Parmesan cheese; 1 can (4 ounces) chopped green chilies; 1 garlic clove, crushed in press; ½ teaspoon dried oregano; and ¼ teaspoon each salt and black pepper. Spread cheese mixture on crust in even layer. Sprinkle with 1 cup shredded part-skim mozzarella cheese and ½ teaspoon crushed red pepper. In large bowl, toss 3 large kale leaves, tough ribs removed and torn into bite-size pieces; 1 teaspoon oil; and pinch salt. Arrange on top of cheese in single layer. Bake for 10 to 15 minutes or until crust is golden and kale is crisp. Garnish with ¼ cup chopped fresh tomato. Serves 4.
EACH SERVING: About 465 Calories, 27G Protein, 46G Carbohydrate, 20G Total Fat (8G Saturated), 3G Fiber, 1,090MG Sodium
Zucchini-Pesto Pizza
Prepare Spicy Sausage & Cheese Pizza as directed through step 1. Meanwhile, seed and slice 2 small tomatoes; place on paper towels. Sprinkle with ¼ teaspoon salt; let stand for 10 minutes. Spread ½ cup store-bought refrigerated pesto on crust. Blot tomatoes; place on pesto. Top with 8 ounces zucchini and summer squash, thinly sliced; 2 teaspoons olive oil; ⅓ cup grated Pecorino cheese; and ¼ teaspoon black pepper. Bake for 15 minutes or until zucchini is tender. Grate peel of 1 small lemon over pizza. Top with ¼ cup packed fresh mint leaves, chopped. Serves 4.
EACH SERVING: About 455 Calories, 16G Protein, 41G Carbohydrate, 25G Total Fat (6G Saturated), 4G Fiber, 1,005MG Sodium
More Pizza
Ideas!
Grab a prebaked pizza crust, take your pick from our Ingredient Guide, opposite, and build your own custom pie. This is your chance to get creative and think about what ingredients YOU love best.
1. Preheat oven to 425°F. Spray large cookie sheet with nonstick cooking spray.
2. Place 1 large prebaked pizza crust on prepared cookie sheet. Spread crust with SAUCE.
3. Top with SHREDDED CHEESE, COOKED PROTEIN, if using, and TENDER VEGGIES.
4. Spray top of pizza with nonstick cooking spray. Bake for 20 to 25 minutes or until bottom is deep golden brown.
5. Top with GARNISH.
HOW TO: REHEAT PIZZA
Got leftover pizza? Forget the microwave—it just makes the crust chewy and tough. Here’s the secret to enjoy a piping-hot slice (or slices) in just minutes.
ONE SLICE: Heat medium skillet over medium-high heat for 1 minute. Add 1 pizza slice, cover loosely with lid, and cook for 2 to 3 minutes.
TWO SLICES: Toast slices in toaster oven to medium darkness (two cycles if the pizza comes straight from the fridge).
THREE SLICES OR MORE: Place foil-lined cookie sheet in oven and preheat to 450°F (high heat makes the crust crispy). Place slices on hot cookie sheet and bake for 10 minutes or until cheese is bubbly.
INGREDIENT GUIDE
Mix and match one or more ingredients from each category to personalize your pizza.
1/2 CUP SAUCE
• marinara sauce
• pesto (sun-dried tomato or basil)
• olive tapenade
COOKED PROTEIN, OPTIONAL
• 4 ounces chopped cooked chicken
• 2 ounces sliced pepperoni
• 2 ounces sliced prosciutto
• 2 ounces chopped cooked turkey
• 4 ounces chopped ham
GARNISH, TO TASTE
• chopped parsley
• thinly sliced basil
• snipped chives
• baby arugula
1 CUP SHREDDED CHEESE
• mozzarella
• Cheddar
• Gruyère
• Monterey or pepper Jack
2 CUPS SLICED TENDER VEGGIES
• tomatoes (plum or grape)
• mushrooms
• summer squash
• red onion
• bell pepper
TRY THIS COMBO!
ROASTED TOMATO & CHIVE PIZZA
Prepare recipe as directed, but use ½ cup olive tapenade for SAUCE; 1 cup Gruyère for SHREDDED CHEESE; 1¾ cups grape tomatoes and ¼ cup mushrooms for SLICED TENDER VEGGIES; and snipped chives, to taste, for GARNISH.
Spinach-Artichoke
PIZZA
Like deep-dish pizza—but baked in half the time—a French bread pizza holds up to hearty toppings. If you want extra flavor, swap out the French or Italian bread for garlic bread in this recipe and any of its variations.
ACTIVE TIME 10 MINUTES TOTAL TIME 25 MINUTES MAKES 4 SERVINGS
INGREDIENTS
1 loaf soft French or Italian bread (about 12 ounces)
2 tablespoons olive oil
1¼ cups shredded part-skim mozzarella cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounces) reduced-fat cream cheese, softened
⅓ cup fat-free Greek yogurt or light sour cream
⅓ cup grated Parmesan cheese
2 garlic cloves, crushed in press
¼ teaspoon salt
¼ teaspoon ground black pepper
1 package (9-ounce) frozen artichokes, thawed, patted dry, and chopped
1 lemon
snipped fresh chives, for garnish
EACH SERVING
Calories: About 645
Protein: 32G
Carbohydrates: 61G
Total Fat: 31G
(Saturated Fat: 14G)
Fiber: 6G
Sodium: 1,245MG
1. Preheat oven to 400°F. Line large cookie sheet with foil. Cut bread in half lengthwise, then cut each piece in half across. With your hands, press bread to flatten.
2. Arrange bread, cut sides up, on prepared cookie sheet. Brush with oil and sprinkle with 1 cup mozzarella. Bake for 5 to 7 minutes or until cheese melts.
3. In large bowl, mix spinach, cream cheese, yogurt, Parmesan, garlic, salt, and pepper until blended. Remove bread from oven and divide cheese mixture among pieces of bread, spreading evenly. Top with artichokes and remaining ¼ cup mozzarella. Bake for 12 to 18 minutes longer or until golden brown.
4. Grate peel of half the lemon over pizzas. Garnish with chives.
Ham & Cheese Pizza
Prepare Spinach-Artichoke Pizza as directed through step 2. In small bowl, mix 3 tablespoons Dijon mustard, 3 tablespoons apricot jam, and ¼ teaspoon black pepper. Divide mixture among pieces of bread, spreading evenly. Top with 6 ounces thinly sliced deli ham and 1 small Granny Smith apple, thinly sliced. Sprinkle pizzas with ¾ cup shredded Gruyère cheese and 2 teaspoons chopped fresh rosemary leaves. Bake for 10 to 15 minutes or until golden brown. Serves 4.
EACH SERVING: About 590 Calories, 31G Protein, 66G Carbohydrate, 22G Total Fat (8G Saturated), 3G Fiber, 1,480MG Sodium
Cheeseburger Pizza
Prepare Spinach-Artichoke Pizza as directed through step 2. Spread 1 cup marinara sauce on bread. Divide 8 ounces 90-percent-lean ground beef sirloin among pieces of bread, distributing evenly. Sprinkle with ¼ teaspoon each salt and black pepper. Top with ¾ cup shredded Cheddar cheese. In small bowl, toss ½ small red onion, finely chopped, and 1 teaspoon oil. Sprinkle onion on pizzas. Bake for 15 to 20 minutes or until onion is tender and meat is cooked through. Serves 4.
EACH SERVING: About 620 Calories, 35G Protein, 55G Carbohydrate, 29G Total Fat (12G Saturated), 3G Fiber, 1,210MG Sodium
Thin-Crust
Veggie PIZZA
If you love an ultrathin crust, use a flour tortilla! The result is a super-crisp crust with zero sogginess. (Ditto for our variation recipes.)
ACTIVE TIME 10 MINUTES TOTAL TIME 25 MINUTES MAKES 4 SERVINGS
INGREDIENTS
nonstick cooking spray
4 (8-inch) flour tortillas
4 cups baby spinach
1 medium red pepper, very thinly sliced
1 medium zucchini, very thinly sliced
2 teaspoons minced garlic
2 teaspoons olive oil
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup marinara sauce
4 ounces goat cheese, crumbled
¼ cup finely grated Parmesan cheese
¼ cup fresh basil leaves
EACH SERVING
Calories: About 325
Protein: 14G
Carbohydrates: 36G
Total Fat: 14G
(Saturated Fat: 7G)
Fiber: 4G
Sodium: 1,165MG
1. Arrange oven racks in top and bottom thirds of oven. Preheat oven to 475°F. Spray 2 large cookie sheets with nonstick cooking spray; place 2 tortillas on each.
2. In large microwave-safe bowl, combine spinach, red pepper, zucchini, garlic, oil, salt, and black pepper; tossing to coat. Microwave uncovered on high for 2 minutes or until crisp-tender, stirring once. Drain, if necessary. Spread marinara sauce on tortillas. Top with vegetables and cheeses.
3. Bake for 12 minutes or until tortillas are crisp around edges, switching racks halfway through baking. When baked, take out of oven and top with basil.
SMART CHEF! Bump up the fiber in these recipes by using whole wheat tortillas.
BBQ Chicken Pizza
Prepare Thin-Crust Veggie Pizza as directed through step 1. In medium bowl, combine 2 cups chopped rotisserie chicken meat and ½ cup barbecue sauce, tossing to coat. Divide among tortillas. Top with 1 cup corn; ½ cup finely chopped red onion; 1 small orange pepper, very thinly sliced; and ¾ cup shredded smoked mozzarella. Bake as directed in step 3. Top with ¼ cup fresh cilantro, chopped. Serves 4.
EACH SERVING: About 500 Calories, 34G Protein, 51G Carbohydrate, 18G Total Fat (8G Saturated), 3G Fiber, 1,370MG Sodium
Tex-Mex Pizza
Prepare Thin-Crust Veggie Pizza as directed through step 1. Combine 1 can (15 ounces) fat-free refried beans, ½ teaspoon chili powder, and ¼ teaspoon ground cumin; spread on tortillas. Top with 1 can (15 ounces) no-salt-added kidney beans, rinsed; 1 cup shredded pepper Jack cheese; and 1 avocado, sliced. Bake as directed in step 3. Top with 1 cup chunky salsa and 3 cups shredded romaine lettuce. Serve with lime wedges. Serves 4.
EACH SERVING: About 650 Calories, 29G Protein, 67G Carbohydrate, 29G Total Fat (13G Saturated), 19G Fiber, 1,485MG Sodium
Cheesy Monkey
BREAD
Monkey bread refers to a loaf made from pieces of yeast dough dipped in butter and baked in a pan. Sometimes called bubble bread or pull-apart bread, it’s fun to serve because all your guests can use their fingers to help themselves.
ACTIVE TIME 10 MINUTES TOTAL TIME 40 MINUTES (PLUS RISING) MAKES 10 SERVINGS
INGREDIENTS
2 batches Pizza-Tastic Dough
5 tablespoons butter
1 garlic clove, crushed with press
2 tablespoons dried onion flakes
1 tablespoon sesame seeds
2 green onions, finely chopped, plus 2 tablespoons finely chopped green onions
1 cup coarsely shredded Gruyère cheese
2 tablespoons finely chopped fresh parsley
1 cup marinara sauce, heated, for dipping
EACH SERVING
Calories: About 445
Protein: 12G
Carbohydrates: 64G
Total Fat: 15G
(Saturated Fat: 7G)
Fiber: 3G
Sodium: 707MG
1. Preheat oven to 400°F. Grease 10- to 12-cup Bundt pan and then dust with flour. On lightly floured surface, shape each ball of Pizza-Tastic Dough into 8-inch square.
2. In small microwave-safe bowl, combine 4 tablespoons butter and garlic. Cover with vented plastic wrap and microwave on high for 1 minute or until butter melts; brush generously onto dough. Sprinkle 1 square with onion flakes and sesame seeds. Sprinkle the other with 2 chopped green onions.
3. Cut each square into 1-inch pieces. Layer ⅓ of each flavored dough, buttered side down, onto bottom of prepared Bundt pan. Top with ½ cup Gruyère cheese; repeat with ⅓ of each dough and remaining ½ cup Gruyère cheese to make second layer. Top with remaining dough pieces. Melt remaining 1 tablespoon butter; brush on top of dough and sprinkle with remaining 2 tablespoons chopped green onions and parsley. Cover pan with clean kitchen towel and let rise in warm place for 20 minutes.
4. Bake bread for 25 to 30 minutes or until top is golden brown. Cool bread in pan for 5 minutes. Turn the bread over onto plate; remove pan. Serve warm with marinara sauce for dipping.
Moroccan
PIZZA
Pitas are perfect for pizza on the fly. Keep a stash of pitas in your freezer so you can try all our variations. Just microwave each pita on high for 20 seconds to thaw; then bake to a crispy, cracker-y crunch.
ACTIVE TIME 15 MINUTES TOTAL TIME 25 MINUTES MAKES 4 SERVINGS
INGREDIENTS
4 (5- to 6-inch) pitas
2 teaspoons olive oil
2 cups shredded rotisserie chicken meat
1 cup marinara sauce
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon ground black pepper
½ cup shredded carrots
¼ cup pitted green olives, sliced
4 ounces (1 cup) shredded part-skim mozzarella cheese
2 green onions, sliced, for garnish
EACH SERVING
Calories: About 430
Protein: 33G
Carbohydrates: 43G
Total Fat: 14G
(Saturated Fat: 5G)
Fiber: 4G
Sodium: 1,200MG
1. Preheat oven to 450°F. Line large cookie sheet with foil. Arrange pitas on prepared cookie sheet in single layer; brush pitas with oil.
2. In large bowl, combine chicken, marinara sauce, cumin, cinnamon, and pepper until evenly coated. Divide among pitas. Top evenly with carrots, olives, and mozzarella.
3. Bake for 10 to 15 minutes or until cheese is melted and pitas are crisp around edges. Garnish with green onions.
SMART CHEF! For fun party snacks, prepare this recipe using mini pitas that are cut into quarters after they’ve been baked. Your friends will love these adorable mini pizza slices!
Hawaiian Pizza
Prepare Moroccan Pizza as directed through step 1. Spread 1 cup marinara sauce on pitas. Top with 1½ cups shredded pepper Jack or Monterey Jack cheese; 4 ounces ham, chopped; and 1 cup pineapple chunks, chopped. Bake for 12 to 15 minutes or until pitas are crisp around edges. Garnish with chopped fresh parsley. Serves 4.
EACH SERVING: About 450 Calories, 20G Protein, 47G Carbohydrate, 20G Total Fat (10G Saturated), 4G Fiber, 1,300MG Sodium
Cheesy Bacon-Broccoli Pizza
Prepare Moroccan Pizza as directed through step 1. Arrange 6 slices bacon in single layer on large microwave-safe, paper towel–lined plate; microwave on high for 2 minutes. Transfer to cutting board and chop. In medium bowl, combine 1½ cups broccoli florets, chopped; 1 teaspoon oil; and ⅛ teaspoon salt; tossing to coat. Sprinkle pitas with 2 cups shredded sharp Cheddar cheese. Top with 1 large tomato, seeded and chopped, and broccoli mixture; sprinkle with bacon. Bake for 12 to 15 minutes. Serves 4.
EACH SERVING: About 495 Calories, 23G Protein, 39G Carbohydrate, 28G Total Fat (14G Saturated), 3G Fiber, 970MG Sodium
Cookie
“PIZZA”
Any way you slice it, this “pizza” is serious fun. Top the entire pie with your favorite spread and toppings or use our suggested combos to create a different flavor for each wedge.
ACTIVE TIME 10 MINUTES TOTAL TIME 30 MINUTES (PLUS COOKING) MAKES 8 SERVINGS
INGREDIENTS
nonstick cooking spray
1 tube (16.5 ounces) refrigerated sugar-cookie dough
¼ cup all-purpose flour
assorted spreads and toppings, below
1. Preheat oven to 350°F. Line large cookie sheet with foil and spray with nonstick cooking spray.
2. Knead flour into cookie dough until combined. With your hands, roll dough into ball, then pat dough into disk. Place disk in center of your prepared cookie sheet. With rolling pin, roll dough into 11-inch round. Bake for 20 to 25 minutes or until edges are golden brown.
3. While crust bakes, set out spreads and toppings. While “pizza” is still warm, use pizza cutter or large chef’s knife to cut into 8 wedges. Cool pizza completely on wire rack. Add assorted spreads and toppings:
Sunflower Seed Butter, Raspberries, Granola
Low-fat Vanilla Yogurt, Strawberries, Almonds
Hazelnut-Chocolate Spread, Mini Marshmallows
Raspberry Jam, Butterscotch Chips
Hazelnut-Chocolate Spread, Heart Sprinkles
Raspberry Jam, Pecans, Mini Chocolate Chips
Nut Butter, Bananas, Dried Cranberries
Low-fat Vanilla Yogurt, Toasted Coconut, Chocolate Shavings