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 | ingredients |
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Classic Cheese Pizza:
Olive oil, for brushing
1/3 cup Chunky Tomato Sauce( recipe) 1 1/2 cups shredded mozzarella cheese
Broccoli Rabe Pizza: Olive oil, for brushing
1/3 cup ricotta cheese
3 ounces cooked broccoli rabe
1 teaspoon toasted pine nuts
Salami Olive Pizza:
Olive oil, for brushing
1/3 cup Chunky Tomato Sauce ( recipe) ½ cup arugula leaves
6 thin slices salami
1 tablespoon slivered black olivesr
1 cup shredded mozzarella cheese
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 | Pizza |
| | For a small pizza that serves two |
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Classic Cheese Pizza
- Brush edge of crust with olive oil. Spread center with tomato sauce, and sprinkle with cheese.
- Turn out dough onto a floured work surface. Knead until smooth
and elastic, 3 to 4 minutes. Place in a resealable plastic bag; let rise until doubled in bulk, 2 hours at room temperature or overnight in the refrigerator (let come to room temperature before proceeding, about 40 minutes).
- Divide dough into four equal portions; roll into balls, and cover with a clean kitchen towel or plastic wrap until puffed, about 20 minutes.
- Preheat oven to 500°. Place each dough ball on a baking sheet; using your hands, gently flatten, and pull into 8-by-10-inch ovals. Top as desired.
- Bake until crust is golden brown and toppings are hot, rotating
sheets halfway through, 10 to 12 minutes.
Per serving: 663 calories; 29.4 grams fat; 34.1 grams protein; 72.8 grams carbohydrates; 3.9 grams fiber
Broccoli Rabe Pizza
- Brush entire crust with oil. Spread with cheese, broccoli rabe, and pine nuts.
Per serving: 513 calories; 18.1 grams fat; 16.5 grams protein; 71.2 grams carbohydrates; 3.3 grams fiber
Salami Olive Pizza
- Brush edge of crust with oil. Spread center with tomato sauce, arugula, salami, olives, and cheese.
Per serving: 709 calories; 34 grams fat; 27.9 grams protein; 72 grams carbohydrates; 4.1 grams fiber
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