Week 41: Recipe #2--White Pita Pizzas

Yum!  These were really good pizzas, and they took NO time at all to throw together.  Super easy.  I found them on Pinterest, and they come from a site called Prevention (see link below).  We all loved these pizzas, and I especially love anything with pesto.  Next time I might throw a tomato slice or two on top, but these were perfect just the way they were.  I served these with a green salad and fruit.  Great  meal for a busy weeknight!  Makes 4 servings (although I doubled this recipe because that didn't seem like enough--doubling it was perfect).

You'll Need:

• 2 whole wheat pitas, split horizontally into 2 halves
• 1 c. fat-free ricotta cheese
• 3/4 c. shredded reduced-fat mozzarella cheese
• 1/4 c. grated parmesan cheese
• 1 clove garlic, minced
• 4 Tblsp. pesto

Preparation:

1. Preheat the oven to 425 degrees.  Coat a baking sheet with cooking spray.
2. Place the pita halves on the prepared baking sheet and bake for 4 minutes.  Remove from the oven and cool for 5 minutes.
3. Meanwhile, combine the ricotta, mozzarella, parmesan, and garlic in a bowl.  Spread 1/4 over each pita.  Spread 1 tablespoon of the pesto over the cheese on each pita.  Bake for 6 to 7 minutes or until the cheese is melted.

Recipe and link:  http://recipes.prevention.com/Recipe/white-pita-pizzas.aspx

Week 33: Recipe #3--Sweet Potato Kale Pizza with Rosemary & Red Onion

This recipe looked interesting--I am a fan of sweet potato (and pizza), so what could go wrong?  I loved this.  I loved that all of the different flavors came together perfectly.  My husband liked it, and my little one liked it, but the 3 year-old wasn't a fan of the kale or red onion.  However, she picked them off and ate the rest.  This recipe came from a site called Two Peas & Their Pod (see link below).  I served this pizza with a green salad and grapes.  Makes 1 pizza (about 8 slices).

Photo from www.twopeasandtheirpod.com

You'll Need:

• your favorite pizza dough (I used store-bought refrigerated dough)
• 1 large sweet potato, thinly sliced, about 1/4 in. thick
• 1/2 red onion, sliced
• 1 1/2 Tbslp. olive oil, divided
• salt and pepper, for seasoning potato and onion slices
• 1 1/2 c. mozzarella cheese
• 1 1/2 c. chopped kale
• 1 Tblsp. balsamic vinegar
• 1 tsp. freshly chopped rosemary

Preparation:

1. Preheat oven to 400 degrees.  Place the sweet potato slices and red onion slices in a bowl and toss with 1/2 tablespoon of the olive oil.  Season with salt and pepper.  Place on a large baking sheet and bake for about 20 minutes, or until the sweet potatoes are soft and tender.  Make sure you turn them once during the 20 minutes.  (I forgot this step; still turned out fine.)  Remove from oven and let cool while you prepare the pizza dough.
2. Turn the oven to 500 degrees or as high as your oven will go.  If you have a pizza stone place the pizza stone in the oven to get hot.  On a lightly floured surface, roll out the pizza dough, using a rolling pin.  Roll it out to about 3/8 of an inch.  Place the pizza dough on a pizza peel or pan that has been generously coated with corn meal.  Lightly brush the dough with the remaining 1 tablespoon of olive oil.  In a small bowl, toss the kale with balsamic vinegar.  Top the pizza dough with mozzarella cheese, sweet potato slices, kale, red onion slices, and fresh rosemary.
3. Place the pizza in the oven--directly on the pizza stone, if using one, or on the oven rack.  Bake for 10-15 minutes or until pizza crust is golden and cheese is melted.  Remove from oven and let cool for a few minutes before slicing.  Slice and serve warm.

Recipe and link:  http://www.twopeasandtheirpod.com/sweet-potato-kale-pizza-with-rosemary-red-onion/

Week 29: Recipe #1--Pepperoni Pizza Cups

I found this recipe on a site called For the Love of Cooking (see link below).  These would be good as a snack, but also could be a meal, as we had them tonight.  I love the idea of dinner in the form of a "cupcake" because it's great for portion control.  You can have three of these "cupcakes" for only 8 WW Points Plus points.  Not too bad!  They were pretty tasty, too!  Everyone loved them.  I served these with a green salad and some fruit.  Makes 10 cupcakes.

Photo from For the Love of Cooking

You'll Need:

• cooking spray
• 1 tube refrigerator biscuits (I used Pillsbury...if I wasn't married, I don't know how I'd ever open one of those.  Is anyone else TERRIFIED of the pop?!?)
• pizza sauce
• mozzarella cheese, diced or shredded
• turkey pepperoni slices
• parmesan cheese, shredded
• dried basil (I used Italian seasoning)

Preparation:

1. Preheat the oven to 375 degrees.  Coat a muffin tin with cooking spray.
2. Press the dough of a biscuit into the bottom and sides of the muffin tin.  Repeat with the remaining dough.  (The original recipe says you can cut each biscuit in half for "thin crust"...I couldn't get that to work right.  One full biscuit per muffin tin wasn't too doughy.  It was just right.)
3. Spoon sauce into each cup.  Place some mozzarella cheese into the cups, followed by a few slices of pepperoni.
4. Finally, add a bit more mozzarella, if desired, then sprinkle the tops with parmesan cheese and dried basil (or oregano, or Italian seasoning...whatever you're using).  
5. Place into the oven and bake for 15 minutes or until the crust is golden brown and the cheese has melted.  Serve immediately.

Recipe and link:  http://www.fortheloveofcooking.net/2011/05/pepperoni-pizza-cups.html

Week 26: Recipe #3--Pepperoni Rolls

This not the healthiest dinner, but these are quick, tasty, and a different take on pizza.  The husband and kids loved them.  I found them on Pinterest.  They come from a blog called What About Pie (see link below).  There isn't amounts of how much she uses, so I just estimated.  Plus, I only made one, and that was enough for our family of 4 (although are girls are still pretty small and don't eat too much).  I served these with spaghetti sauce for dipping, a green salad, and fruit.

Photo from What About Pie blog

You'll Need:

• frozen bread dough (I used Rhodes, which is what the blogger recommended.  It's found in the freezer section of the grocery store, near other frozen breads)  
• pepperoni
• mozzarella cheese
• parmesan cheese
• olive oil
• Italian herbs
• garlic powder
• spaghetti sauce, for dipping

Preparation:

1. Loosely cover the frozen bread dough with plastic wrap.  Allow dough to thaw for a few hours at room temperature.  Hint:  spray the wrap with cooking oil and lay it, oiled side down on the bread dough.  This allows the bread dough to rise and move easily under the plastic wrap without it sticking or holding back the dough.
2. When dough is completely thawed it will be puffed up a bit.  Roll dough out to approximately 11 x 11 square.  One frozen dough log makes one pepperoni dough.
3. Lay pepperoni on dough covering entire surface.  Sprinkle with mozzarella cheese, then sprinkle with shredded parmesan.  Lightly sprinkle with Italian herbs (dried oregeno, parsley, and basil).  Add a sprinkling of garlic powder.
4. Roll up dough starting at one edge of the square.  Place rolls on baking sheet, leaving space between.  Brush some melted butter on top of uncooked pepperoni rolls.  Bake at 375 for 15 to 25 minutes.  When done, the top of the roll should be golden brown and you should be able to make a tapping sound on the crust with your fingernail...just the same as when baking bread.  Cool completely before serving.

Recipe and link:  http://whataboutpie.blogspot.com/2010/10/pepperoni-rolls.html

Week 25: Recipe #3--Broccoli, Tomato, and Mozzarella Stromboli

I'll be honest, I couldn't even remember if I knew what a stromboli was, but it sounded interesting.  I found this on Martha Stewart's website (see link below).  Anything even remotely related to pizza is sure to be a hit in our house, and any time I can slip Lily some broccoli without her knowing it is a good thing.  It was pretty good, although I don't think I got the pizza dough as thin as it should have been; mine were a little breadier than the ones pictured.  Still tasty, though.  I served them with salad and fruit.  Makes 4 servings.

Photo from marthastewart.com

You'll Need:

• 1 lb. pizza dough, thawed if frozen
• all-purpose flour, for work surface
• 1 pkg (1 lb.) frozen chopped broccoli, thawed
• 2 garlic cloves, minced
• coarse salt and ground pepper
• 1 c. marinara sauce
• 1 1/2 c. shredded part-skim mozzarella (6 oz.)
• 2 oz. thinly sliced Genoa salami, chopped
• 1 Tblsp. olive oil

Preparation:

1. Preheat oven to 400 degrees.  Line a large rimmed baking sheet with foil.   Divide dough into 4 pieces.  On a lightly floured work surface, stretch out each piece, first to a 3-by-4 inch oval, then to a 6-by-8 inch oval (let dough rest briefly if too elastic to work with).
2. Place broccoli in a strainer, and press to remove excess liquid.  Transfer to a double layer of paper towels, and pat dry.
3. Dividing evenly, scatter broccoli over dough, leaving a 1/2 inch border.  Sprinkle with garlic, and season with salt and pepper.  Dividing evenly, top with mozzarella, salami, and 1/2 cup marinara.
4. Starting at a shorter end, roll up each stromboli, and place, seam side down, on baking sheet.  Using the tip of a paring knife, cut two slits in the top of each.  Brush with oil.  Bake until golden, 25 to 30 minutes.  Serve stromboli with 1/2 cup marinara for dipping.

Recipe and link:  http://www.marthastewart.com/318373/broccoli-tomato-and-mozzarella-stromboli

Week 23: Recipe #4--Upside-Down Pizza Casserole

I found this VERY simple recipe on the Better Homes and Gardens website (see link below).  It has only four ingredients and is super quick to make; great for a busy weeknight.  I'll serve this with a side veggie.  Makes 5 servings.

Photo from bhg.com

You'll Need:

• 1 1/2 lbs. lean ground beef
• 1 can (15 oz.) Italian-style tomato sauce
• 1 1/2 c. shredded mozzarella cheese (6 oz.)
• 1 pkg. (10 oz.) refrigerated biscuits (10 biscuits)

Preparation:

1. Preheat oven to 400 degrees.  In a large skillet, cook beef until no longer pink, stirring frequently.  Drain off fat.  Stir in tomato sauce; heat through.  Transfer mixture to a 2-quart rectangular baking dish.  Sprinkle mixture with cheese.
2. Flatten each biscuit with your hands; arrange the biscuits on top of the cheese.  Bake for about 15 minutes or until the biscuits are golden. 

Recipe and link:  http://www.bhg.com/recipe/pizza/upside-down-pizza-casserole/

Week 21: Recipe #5--Snake-Bite Calzone

This recipe takes a bit longer, but it looks great when finished.  Plus, kids think it's pretty cool.  I found it on the Kraft Foods website (see link below).  I served this with a green salad and fruit.  Makes 12 servings.

Photo from kraftrecipes.com

You'll Need:

• 1 can (13.8 oz.) refrigerated pizza dough
• 1/2 c. shredded mozzarella cheese
• 1/2 c. ricotta cheese
• 31 slices pepperoni, divided
• 1 egg white
• 1 drop each yellow and green food coloring, divided
• 2 manzanilla olives
• 1 c. pizza sauce

Preparation:

1. Heat oven to 350 degrees.  
2. Unroll dough on lightly floured work surface; roll or flatten to 17 x 10 inch rectangle.  Combine cheeses.
3. Cut 1 pepperoni slice to resemble a snake's tongue; set aside.  Arrange remaining pepperoni slices over dough rectangle; leaving 1-inch border around all sides; top with spoonfuls of the cheese mixture.
4. Roll up dough, jelly-roll fashion, starting at one long side; pinch seems together to seal.  Place seam-side down, in "S" shape on baking sheet sprayed with cooking spray to resemble snake.
5. Beat egg white and yellow food coloring lightly with fork; brush about half over dough.  Add green food coloring to remaining egg white; brush randomly over dough to resemble a snake's splotched skin.  Insert olives into one end of dough for the snake's eyes.  Add pepperoni tongue.
6. Bake 30-35 minutes or until golden brown.  Meanwhile, heat pizza sauce until just warmed.
7. Serve calzone with the sauce.

Here's a picture of how mine turned out:

Recipe and link:  http://www.kraftrecipes.com/recipes/snake-bite-calzone-127536.aspx

Week 17: Recipe #1--White Pizza

As you can tell from the lengthy absence, I took most of the summer off from cooking.  I used it to make past favorites.  We also did a lot of traveling and eating out, but now school's starting and I'm ready to get back into the groove.  I found this recipe on the Food Network website (see link below).  It was pretty easy to make and tasty, too.  I served this with a green salad and fruit.  Makes 4 servings.

Photo from foodnetwork.com

You'll Need:

• 1 store-bought pizza dough--or pick one up from your favorite pizzeria (I used the garlic and basil dough from Trader Joe's--yum!)
• extra-virgin olive oil, for drizzling
• 2 cups whole or part skim ricotta
• 2 cloves garlic, finely chopped
• handful of flat-leaf parsley, finely chopped (I used dried parsley from the spice rack, was still tasty)
• 2 cups shredded mozzarella or provolone, 1 pouch
• 10 fresh basil leaves, 1/2 cup, shredded

Preparation:

1. Preheat a pizza stone if you use one, along with the oven to 425 degrees.
2. Stretch dough to form a pie and transfer to stone or pizza baking tray.  Pierce the dough with the tines of a fork in several places.  Drizzle extra-virgin olive oil around the crust.  
3. Mix the ricotta cheese with garlic and parsley and season it with salt and black pepper.  Spread the ricotta across the dough.
4. Top the pizza with mozzarella or provolone.  Bake until crispy, 20 minutes.
5. Top the white pizza pie with the shredded basil leaves, cut and serve.

Recipe and link:  http://www.foodnetwork.com/recipes/rachael-ray/white-pizza-recipe/index.html

Week 13: Recipe #3--Taco Pizza

This recipe came from the Pioneer Woman.  I was lazy and didn't want to make the dough, so I used store-bought refrigerated dough.  Maybe in the summertime when I'm not working I'll have the time for that.  You can use the link below and follow her recipe to make homemade dough, or just take the easy way out like I did.  Tastes good either way.  I served this with a green salad.  Serves 8.

Photo from Pioneer Woman

You'll Need:

• refrigerated pizza dough (I used Pillsbury; or click link below to copy Pioneer Woman's dough recipe)
• 1 can (14 oz.) black beans
• 1 tsp.  taco seasoning
• 4 whole corn tortillas, sliced into thin strips
• 1/2 cup canola oil, for frying
• 1 cup grated sharp cheddar
• 1 cup grated monterey jack cheese
• 1 head green leaf lettuce, sliced/shredded thin
• 2 whole ripe tomatoes, diced
• 1/2 cup cilantro leaves
• 1/4 cup sour cream
• 3 Tblsp. hot sauce (more or less to taste)

Preparation:

1. Pour black beans into a saucepan.  Add seasoning to taste and heat up beans over medium-low heat.  Use a potato masher to mash the beans to desired texture.  Continue cooking/heating beans over medium-low heat, stirring occasionally, until no longer runny (should be the texture of refried beans).  Set aside.
2. In a small skillet, heat canola oil over medium heat.  When hot enough to fry, drop in the tortilla strips in batches, frying quickly and removing from oil with a fork when crisp--about 30 to 45 seconds per batch.  Transfer to a paper towel-lined plate.  Set aside.
3. Place rack in the bottom position in the oven.  Preheat oven to 500 degrees.
4. With hands, spread pizza dough on oiled baking sheet, making sure it's relatively thin.  Spread layer of refried beans all over pizza crust.  Sprinkle mixed grated cheeses over the top.  Place pan in the oven (in the bottom half of the oven) and bake for 9 to 12 minutes.  Watch it to make sure crust doesn't burn.
5. Remove pizza from oven.  Sprinkle on shredded lettuce, diced tomatoes, and cilantro leaves.
6. Mix together sour cream and hot sauce, adding enough hot sauce to make the mixture pourable.  With a spoon (or you can put it in a pastry bag) drizzle mixture over finished pizza.
7. Sprinkle with tortilla strips.  Cut into squares and serve immediately with good quality salsa.

Recipe and link:  http://tastykitchen.com/recipes/main-courses/taco-pizza-7/

Week 10: Recipe #4--Mexican Flatbread Pizza

I got this recipe from the Pioneer Woman last summer.  I searched for it recently and couldn't find it on her site again, so I don't have a link.  It is pretty tasty, has simple ingredients, and kids like it.  It does have quite a few steps which, though not difficult, can take some time.  I usually serve this with spanish rice and fruit.

You'll Need:

• 1 can large biscuits (non-flaky, 8 biscuits per can)
• 1 can refried beans
• 3 Tblsp. salsa or picante sauce
• 1 1/2 cups grated cheddar cheese
• pico de gallo
• 2 cups cooked ground beef, seasoned to taste (I usually add taco seasoning)
• shredded iceberg lettuce
• 3 Tblsp. salsa
• 5 Tblsp. sour cream
• cilantro for garnish

Preparation:

1. Preheat oven to 375.  Flour work surface and roll out each biscuit until very flat.  Brush very lightly with olive oil.  Bake for 8 minutes, or until starting to turn golden.  Remove from oven and set aside.
2. Mix refried beans with salsa.  Heat on stovetop.
3. Heat up cooked ground beef.
4. To assemble, spread refried beans over each flatbread.  Top with plenty of beef.  Sprinkle shredded cheddar over the top.  Return to oven for 3 minutes, or until melted and bubbly.  Top with plenty of pico de gallo and lettuce.
5. Mix together salsa and sour cream.  Drizzle over the top of each pizza.  Garnish with cilantro.  Cut into wedges and serve immediately.

Week 6: Recipe #4--BBQ Chicken Pizza

I found this on the Food Network website a year or so ago, and have used it a few times.  It's a quick and easy pizza to make, and it's a nice departure from pepperoni.  I usually serve this with a side salad.

You'll Need:

• 2 Tblsp. olive oil
• 1/2 pound chicken tenders
• 2/3 cup barbecue sauce (they recommended Bullseye Original, and that's what I've used)
• flour, for dusting surface
• 1 13.8 oz pkg pizza dough (they recommended Pillsbury Classic, and I've also used that)
• 3/4 cup shredded gouda
• 1 cup shredded mozzarella
• 3/4 cup shredded parmesan
• 1/2 medium red onion, thinly sliced
• 3 Tblsp. chopped fresh cilantro leaves

Preparation:

1. Preheat oven to 400.  
2. Heat oil in a large skillet over med-high heat.  Add chicken tenders and saute until golden brown, about 12 minutes.  Remove from heat.  When chicken is cool enough to handle, dice chicken to yield a little over 1 cup.  In a small bowl, toss chicken with 2 tablespoons barbecue sauce.  Set aside.
3. On a floured surface, roll out dough and place on a greased sheet pan.  Shape to fill the sheet pan, about a 15 by 10-inch rectangle.  Spread remaining barbecue sauce evenly over pizza dough.  Sprinkle gouda, mozzarella, parmesan, onions, and chicken over top.  Bake for 20 minutes or until cheese bubbles.  
4. Sprinkle with chopped cilantro and cut into pieces.
5. Enjoy!