HOMEMADE PIZZA RECIPES: Spicy-Double Mozzarella Pancetta Pizza . . .Pizza with Red and Green Peppers . . . Sausage Pesto Pizza
Spicy-Double Mozzarella Pancetta Pizza
1 tablespoon extra virgin or pure olive oil
2 tablespoons yellow cornmeal
1 13.8-ounce can refrigerated pizza crust
2 tablespoons grated Asiago cheese
2 tablespoons sesame seeds
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ to 1 teaspoon crushed red pepper flakes
8 ounces fresh mozzarella cheese, cut into ¼-inch cubes
2 cups (8 ounces) shredded mozzarella cheese
¼ cup chopped dry-pack sun-dried tomatoes
4 ounces thinly sliced pancetta or smoked ham, chopped (about ½ cup)
Preheat the oven to 425 degrees.
Brush oil on bottom and sides of a 15-by-10-by-1-inch pan. Sprinkle cornmeal over bottom of pan. Unroll pizza crust dough in pan; press dough to edges of pan.
Bake 6 to 8 minutes or until light golden brown. Meanwhile, in a small bowl, mix the Asiago cheese, sesame seeds, garlic powder, Italian seasoning and crushed red pepper flakes; set aside.
On the partially baked crust, sprinkle the mozzarella cheeses, sun-dried tomatoes and pancetta. Sprinkle the seasoning blend over the toppings.
Bake 7 to 11 minutes longer or until cheese is melted and crust is golden brown. Remove from oven and serve.
Yield: Serves 8.
Approximate nutritional analysis per serving: 370 calories (44 percent from fat), 18 grams fat (9 grams saturated), 29 grams carbohydrates, 23 grams protein, 890 milligrams sodium, 40 milligrams cholesterol, no fiber .
Pizza with Red and Green Peppers
Olive oil spray
½ medium onion, sliced (about 1 cup)
2 teaspoons minced garlic
1 medium red bell pepper, sliced (about 1 cup)
1 medium green bell pepper sliced (about 1 cup)
2 large tomatoes, diced
¼ pound shredded part-skim milk mozzarella cheese
2 tablespoons grated Parmesan cheese
1 large or 2 small thin crust pizza bases
2 teaspoons crushed red pepper flakes (optional)
Preheat oven to 400 degrees. Heat a nonstick skillet over medium-high heat and spray with olive oil spray. Add the onion, garlic, red and green peppers and tomatoes. Saute 5 minutes or until vegetables soften.
While vegetables saute, spray the pizza base with olive oil. Sprinkle the shredded mozzarella over the base. Spoon the pepper mixture over the cheese. Sprinkle with Parmesan cheese and place on a foil-lined baking tray. Bake for 15 minutes. The pizza should be golden brown and the cheese melted. Sprinkle crushed red pepper on top or serve flakes on the side.
Yield: Serves 2.
Approximate nutritional analysis per serving: 648 calories (35 percent from fat), 25.4 grams fat (9.1 grams saturated), 40 milligrams cholesterol, 29.7 grams protein, 80.7 grams carbohydrates, 8.2 grams fiber, 820 milligrams sodium.
Sausage Pesto Pizza
6 ounces low-fat turkey sausage
2 tablespoons prepared pesto sauce
½ cup low-sodium tomato sauce
2 small pizza bases (about 6 inches each)
½ cup sliced baby bella mushrooms
3 tablespoons part-skim mozzarella cheese
Heat broiler. Line a baking tray with foil and place under broiler while it heats. Slice sausages and saute in a nonstick skillet over medium-high heat for 2 minutes. Mix pesto and tomato sauces and spoon over pizza bases. Add sausage and mushroom slices. Sprinkle mozzarella on top. Broil 3 minutes.
Yield: Serves 2.
Approximate nutritional analysis per serving: 667 calories (35 percent from fat), 26.1 grams fat (7.2 grams saturated), 58 milligrams cholesterol, 32.9 grams protein, 102.4 grams carbohydrates, 7.6 grams fiber, 720 milligrams sodium.