Pepperoni Pizza

Pepperoni pizza is a classic favorite, and in less than 20 minutes, you can make this light and healthy version. The whole wheat crust has more fiber and nutrients than a white flour crust, and using part-skim mozzarella saves on calories without compromising any flavor.

Yield:

Makes 6 servings (serving size: 1 slice)

Ingredients

1. 1 cup tomato-and-basil pasta sauce
2. 1 (10-oz.) package prebaked whole wheat thin Italian pizza crust
3. 1/4 cup turkey pepperoni slices (about 24)
4. 1 1/2 cups (6 oz.) part-skim mozzarella cheese

Directions

1. Spoon tomato-and-basil pasta sauce evenly over crust, leaving a 1-inch border around edges. Top with half of pepperoni slices. Sprinkle with cheese. Top with remaining pepperoni.
2. Bake pizza at 450° directly on oven rack 11 to 12 minutes or until crust is golden and cheese is melted. Cut into 6 slices. Serve immediately.

Notes

For testing purposes only, we used Boboli 100% Whole Wheat Thin Pizza Crust and Classico Tomato & Basil Pasta Sauce.

Pizza with Caramelized Fennel, Onion, and Olives

Tasty and sophisticated enough for anyone needing a change from ordinary pizza, this pizza is an excellent vegetarian option. Caramelizing the onions and fennel enhances the flavor of both and adds a slight sweetness that pairs well with the salty olives and creamy cheese. While the yeasty pizza dough rises, prepare the savory topping.

Yield:

6 servings (serving size: 1 wedge)

Ingredients

1. For the dough:
2. ================
3. 1 1/2 teaspoons dry yeast
4. 2/3 cup warm water (100° to 110°)
5. 2 cups all-purpose flour, divided
6. 1/2 teaspoon salt
7. 2 teaspoons yellow cornmeal
8. .
9. For the topping:
10. ================
11. 1 tablespoon olive oil
12. 4 cups thinly sliced fennel bulb (about 4 small bulbs)
13. 2 cups thinly sliced onion
14. 1/2 teaspoon salt
15. 1/4 teaspoon dried oregano
16. 1/4 teaspoon dried thyme
17. 1/4 teaspoon black pepper
18. .
19. 1 cup bottled tomato-basil pasta sauce
20. 1 cup (4 ounces) shredded part-skim mozzarella cheese
21. 1/4 cup coarsely chopped pitted kalamata olives

Directions

1. To prepare dough, dissolve yeast in warm water in a large bowl, and let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 3/4 cups flour and salt, and beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, dough has risen enough.) Punch dough down; knead 5 times, and let rest for 15 minutes. Roll dough into a 12-inch circle on a floured surface. Place dough on a (12-inch) pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim.
3. To prepare the topping, heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add the fennel and the next 5 ingredients (fennel through black pepper), and cook for 20 minutes or until golden, stirring frequently.
4. Preheat oven to 450°.
5. Spread sauce over crust, leaving a 1/2-inch border; sprinkle with fennel mixture, cheese, and olives. Bake at 450° for 18 minutes or until browned.

Notes

Pizza Bianca with Arugula, Bacon, and Mushrooms

Barbara Adkins likes to include more contemporary items, like this white cheese-topped pizza, with her Southern-accented buffet. A couple of slices also make a nice light dinner, especially with a salad or soup.

Yield:

12 servings (serving size: 1 slice)

Ingredients

1. For the crust:
2. ===================
3. 1 package active dry yeast (about 2 1/4 teaspoons)
4. 1 teaspoon sugar
5. 1/2 cup warm water (100° to 110°)
6. 1 1/2 cups all-purpose flour (about 6 3/4 ounces), divided
7. 1/4 teaspoon kosher salt
8. 2 teaspoons yellow cornmeal
9. .
10. For the Toppings:
11. ===================
12. 2 slices center-cut bacon
13. 1/2 cup thinly sliced white onion
14. 1 (8-ounce) package whole button mushrooms, quartered
15. 1/2 teaspoon kosher salt, divided
16. 1/4 teaspoon freshly ground black pepper, divided
17. 1 tablespoon extravirgin olive oil
18. 1/2 cup part-skim ricotta
19. 2 cups baby arugula
20. 1/3 cup (1 1/2 ounces) shredded part-skim mozzarella cheese
21. 2 tablespoons grated fresh Parmesan cheese

Directions

1. To prepare dough, dissolve yeast and sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Stir 1 1/4 cups flour and 1/4 teaspoon salt into yeast mixture to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
2. Place dough in a large bowl coated with cooking spray, turning dough to coat. Cover; let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)
3. Punch dough down; cover and let rest 5 minutes. Roll dough into a 14-inch circle on a lightly floured surface. Place dough on a pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim.
4. Preheat oven to 450°.
5. To prepare topping, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from skillet, reserving 2 teaspoons of bacon drippings in pan. Crumble bacon; set aside. Add onion and mushrooms to pan; cook 10 minutes or until tender and moisture evaporates, stirring occasionally. Remove from heat; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
6. Drizzle oil over dough; sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Place pan on lowest oven rack; bake at 450° for 10 minutes or until golden-brown. Remove from oven; spread ricotta evenly over crust, leaving a 1/2-inch rim. Arrange onion mixture and arugula evenly over ricotta. Sprinkle with bacon, mozzarella, and Parmesan. Bake an additional 10 minutes or until crust is lightly browned. Let stand 5 minutes before serving. Cut into wedges.

Notes

BBQ Chicken Pizza

Online reviews raved about the contrast of flavors provided by tangy tomato chutney, savory chicken, and sharp cheddar cheese. If you can't find tomato chutney, make your own using the recipe in the notes, or use store-bought barbecue sauce.

Yield:

6 servings (serving size: 1 wedge)

Ingredients

1. 1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
2. 3/4 cup tomato chutney
3. 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
4. 2/3 cup diced plum tomato
5. 3/4 cup (3 ounces) shredded extra-sharp white cheddar cheese
6. 1/3 cup chopped green onions

Directions

1. Preheat oven to 450°.
2. Place crust on a baking sheet. Bake at 450° for 3 minutes. Remove from oven; spread chutney over crust, leaving a 1/2-inch border.
3. Top chutney with chicken. Sprinkle diced tomato, cheese, and green onions evenly over chicken. Bake at 450° for 9 minutes or until cheese melts. Cut pizza into 6 wedges.

Notes

If you can't find tomato chutney, make your own. Combine 2 cups diced plum tomato, 3 tablespoons brown sugar, 3 tablespoons cider vinegar, 1/8 teaspoon Jamaicañ jerk seasoning, and 1 minced garlic clove in a small saucepan; bring to a boil. Reduce heat to medium; cook 20 minutes or untril thickened.

Turkey Pizza

Provolone and mozzarella are traditional pizza cheeses, but you can use any combination of your favorites. Skinless turkey and part-skim mozzarella keep this pizza low in fat, but with fresh herbs like basil and parsley, these slices are high in flavo

Yield:

6 servings (serving size: 1 slice)

Ingredients

1. For the sauce:
2. =============
3. 1 teaspoon olive oil
4. 1 cup chopped onion
5. 3 garlic cloves, minced
6. 1 3/4 cups canned crushed tomatoes
7. 1/8 teaspoon salt
8. 1/8 teaspoon crushed red pepper
9. 1/4 cup chopped fresh parsley
10. 2 tablespoons chopped fresh basil
11. .
12. 1 pizza dough
13. 2 cups chopped skinned cooked turkey
14. 1/2 cup (2 ounces) shredded provolone cheese
15. 1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Directions

1. Preheat oven to 400°.
2. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 4 minutes. Stir in tomatoes, salt, and pepper; bring to a boil. Reduce heat; simmer 15 minutes or until thick, stirring occasionally. Stir in parsley and basil. Remove from heat. Cool completely.
3. Roll dough into a 10-inch circle on a lightly floured surface. Place dough on a (12-inch) pizza pan or baking sheet coated with cooking spray. Crimp edges of dough with fingers to form a rim.
4. Spread tomato mixture over crust, leaving a 1/4-inch border. Top with turkey; sprinkle with cheeses. Bake at 400° for 10 minutes or until golden.

Notes