Roasted Garlic Chicken Pizza Recipe

Photo: Roasted Garlic Chicken Pizza Recipe

Ingredients

1-2 whole heads of garlic, roasted
1 pizza crust, homemade or storebought (**see tip below**)
1/2 cup PHILADELPHIA brand Italian Herb & Cheese Cooking Creme
2-3 cups shredded cooked chicken
sliced white or red onions
1-2 cups shredded Monterrey Jack or Mozzarella cheese
1 handful Italian parsley, finely-chopped

Method

Begin by roasting your head(s) of garlic. Once it is ready and cooled to room temperature, carefully squeeze the garlic cloves out of the skin and set aside.

Preheat your oven to 425 degrees (or the temperature specified on your pizza crust, if storebought).

Lay your pizza crust on a floured work surface. Spread the top with the PHILADELPHIA brand Cooking Creme, leaving a 1-inch border for crust. Sprinkle evenly with shredded chicken, onions, roasted garlic cloves, and about half of the chopped parsley. Top evenly with cheese.

Transfer to a pizza baking sheet and bake at 425F degrees for 12-16 minutes, or until the cheese is melted and the crust is golden brown. (Or you can bake it on a pizza stone, following the manufacturer's instructions if you'd like.) Remove pizza and let cool for 5 minutes before slicing. Garnish with the remaining chopped parsley, and serve.

Ali’s Tip:

For a fun time saver, stop by a favorite local pizza restaurant and ask to buy (just) their dough for your pizza.

Source: Gimme Some Oven

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Pizza Margherita Recipe

Photo: Pizza Margherita Recipe

Make pizza like a pro in your own kitchen. Enjoy the perfect crust with this flawless recipe and experience firsthand why Pizza Margherita is a beloved classic even among the most avid carnivores.

Recipe type: Pizza
Cuisine: Italian
Serves: 2 medium pizzas

Ingredients

For the crust:
5 teaspoons (2 packages) active dry yeast
2¼ cups warm water (about 110 F)
2 teaspoons sugar
¼ cup olive oil
5 cups bread flour
¾ tablespoon salt
Semolina flour

For the Topping:
1 cup grated Parmesan cheese (vegans: use vegan substitute such as Parma Zaan Sprinkles or Galaxy Foods Vegan Parmesan)
1 cup fresh basil, finely chopped
2 lbs tomatoes, peeled, seeded and diced
Salt and freshly ground pepper
1 lb fresh mozzarella cheese, sliced ¼ in. thick (vegans: use vegan substitute such as Mozzarella Style Shreds from Trader Joe’s or Daiya, or Follow Your Heart Vegan Gourmet Mozzarella)
2 tablespoons olive oil

Instructions

To make the crust, pour the warm water in the bowl of a stand mixer and dissolve the yeast in it. Let it stand for 5 minutes until foamy. Add the sugar, oil, flour and salt. Attach the dough hook to the mixer and knead on low speed for 8-10 minutes, until soft and elastic. If the dough sticks to the sides of the bowl, add more flour (up to one cup if necessary) until the dough pulls away from the sides.

Form the dough into a ball and transfer it into a lightly oiled bowl. Cover the bowl with plastic wrap and let it rise in a warm, draft-free spot until it has doubled in size, about 1½ – 2 hours.

Place the pizza stone on a oven rack in the lower third of the oven and preheat the oven to 500 F for 30 minutes before baking. It is key that the pizza stone is very hot in order to ensure a perfect crust.

Place the risen dough on a lightly oiled work surface. Cut it in half and gently shape each half into a loose ball. Cover the balls loosely with a kitchen towel and let rest for 10 minutes.

Lightly sprinkle one of the balls with all-purpose flour and roll it out into a 12-14 inch round. If you have a baker’s peel, use it for the following step. If not, use an inverted baking sheet: Turn a half-sheet baking pan upside down (flat surface with no ledges) and spread ¼ cup of semolina flour on it. Carefully transfer the pizza dough on top of the semolina flour on the baking pan.

Next add the toppings: Evenly sprinkle ½ cup of the Parmesan over the pizza crust. Then sprinkle ½ cup of the basil. Evenly scatter the diced tomatoes over the surface and sprinkle with salt and pepper. Place half of the mozzarella slices around the tomatoes and drizzle 1 tablespoon of olive oil over the pizza.

Carefully pull the oven rack out to expose the pizza stone and slide the pizza off the inverted baking pan onto the hot stone. Bake the pizza for 10-15 minutes, or until the crust is crisp and light brown. Using a large spatula or baker’s peel, carefully transfer the pizza to a cutting board and close the oven with the pizza stone in it while you’re preparing the second pizza. Repeat directions.

Cut the pizza into wedges and serve hot.

Source: The Daring Gourmet

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Fontina, Olive, and Tomato Pizza With Basil Whole Wheat Crust Recipe

Photo: Fontina, Olive, and Tomato Pizza With
Basil Whole Wheat Crust Recipe
Randy Mayor

wheat and basil base is an earthy foil for the creamy cheese, tangy olives, and tomatoes.
Yield: 6 servings (serving size: 2 wedges)

Ingredients

 Dough:
1 tablespoon honey
1 package active dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100° to 110°)
1 1/2 cups all-purpose flour (about 6 3/4 ounces), divided
1 cup whole wheat flour (about 4 3/4 ounces)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil
Cooking spray
2 tablespoons stone-ground yellow cornmeal
Remaining ingredients:
2 plum tomatoes, thinly sliced (about 1/2 pound)
1 cup (4 ounces) shredded fontina cheese
3 tablespoons chopped pitted kalamata olives
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1 tablespoon pine nuts, coarsely chopped
Cracked black pepper (optional)

Preparation

To prepare dough, dissolve honey and yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Add 1 1/4 cups all-purpose flour, whole wheat flour, salt, and 1/8 teaspoon freshly ground pepper to yeast mixture; stir until a soft dough forms.

Turn dough out onto a lightly floured surface. Knead until soft and elastic (about 6 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to keep dough from sticking to hands (dough will feel slightly sticky). Knead in fresh basil just until incorporated. 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, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Roll dough into a 12-inch circle (about 1/4 inch thick) on a lightly floured surface. Place dough on a rimless baking sheet sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Lightly spray surface of dough with cooking spray; cover with plastic wrap. Place dough in refrigerator.

Position one oven rack in the middle setting. Position another rack in the lowest setting, and place a rimless baking sheet on the bottom rack. Preheat oven to 500°.

Remove plastic wrap from dough; discard. Remove preheated baking sheet from oven; close oven door. Slide dough onto preheated baking sheet, using a spatula as a guide. Bake on lowest oven rack at 500° for 8 minutes.

Arrange tomato slices on paper towels. Cover with additional paper towels; let stand 5 minutes.

Sprinkle fontina over crust, leaving a 1/4-inch border. Arrange tomato slices and olives over fontina; sprinkle with mozzarella. Top with pine nuts. Bake on middle rack an additional 8 minutes or until crust is golden brown and cheese melts. Garnish with cracked pepper, if desired. Cut into 12 wedges.

Nutritional Information

Calories per serving:    341
Calories from fat:    29%
Fat per serving:    10.9g
Saturated fat per serving:    5g
Monounsaturated fat per serving:    3.7g
Polyunsaturated fat per serving:    1.4g
Protein per serving:    14.6g
Carbohydrates per serving:    47.3g
Fiber per serving:    4.5g
Cholesterol per serving:    27mg
Iron per serving:    2.9mg
Sodium per serving:    502mg
Calcium per serving:    186mg

Good to Know
You won't believe you're eating pizza with this healthy alternative to traditional white crust and plain cheese pizza. Whole wheat is a great source of fiber, which keeps you feeling full. Add slices of tomato for a serving of vegetables.

Julie Grimes Bottcher
Cooking Light

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Eggplant Parmesan Pizza Recipe

Photo: Eggplant Parmesan Pizza Recipe
Kate Sear

Traditional eggplant parmesan is high in calories and sodium. Enjoy the flavors you love with this lighter, non-fried pizza version. Fresh plum tomatoes are a good source of folate and the cancer-fighting antioxidant lycopene, while part-skim ricotta adds a creamy texture without all the saturated fat of whole-milk cheeses.

Yield: Makes 5 servings

Ingredients

3/4 cup marinara sauce
Refrigerated pizza dough
2 1/2 ounces shredded part-skim mozzarella cheese (about 3/4 cup)
1/2 cup part-skim ricotta cheese
3 plum tomatoes, sliced
3/4 pound eggplant, sliced and broiled
1 tablespoon finely grated Parmesan cheese
Fresh basil leaves

Preparation

Spread 3/4 cup marinara sauce on prepared dough (see ""All About Dough"" below), and sprinkle with 2 1/2 ounces shredded part-skim mozzarella cheese (about 3/4 cup). Dollop 1/2 cup part-skim ricotta cheese over pizza, and top with 3 sliced fresh plum tomatoes and 3/4 pound broiled sliced eggplant. Sprinkle with 1 tablespoon finely grated Parmesan cheese, and bake at 450° for 10–12 minutes or until golden brown. Sprinkle with fresh basil leaves, cut into 5 slices, and serve.

All About Dough

Where to buy it: You can get refrigerated pizza dough at your local pizzeria or supermarket (Trader Joe's, Whole Foods, and Albertsons make great ones). Let dough sit at room temperature for 15 minutes before rolling it out, and arrange your oven rack at the lowest position. Then follow these directions, add toppings, and bake.

Pizza prep: Preheat oven to 450°. Roll out 1 (1-pound) whole-wheat or regular store-bought pizza dough on a lightly floured surface with a floured rolling pin into a 13-inch round or 13- x 12-inch rectangle. Lightly spray a large baking sheet with olive oil; sprinkle with cornmeal. Transfer dough to prepared sheet. Roll up sides 1-inch to form a rim.

Nutritional Information 

Calories per serving:    337
Fat per serving:    8g

Lori Powell
Health

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Greek Pizza Recipe

Photo: Greek Pizza Recipe
Kate Sears

Get a taste of the Mediterranean with this pie featuring fresh shrimp and sweet grape tomatoes. Using a sharp, salty cheese like feta minimizes fat since you don't need a lot to enjoy its pungent flavor.

Yield: Makes 5 servings

Ingredients

1/2 cup marinara sauce
Refrigerated pizza dough
1 cup grape tomatoes, halved and broiled until softened
1/2 cup cooked chopped onion
1/2 cup crumbled feta
8 ounces medium shrimp, peeled and deveined
1 tablespoon chopped fresh oregano

Preparation

Spread marinara sauce on prepared dough (see ""All About Dough"" below), then top with grape tomatoes, cooked chopped onion, crumbled feta; and shrimp. Bake at 450° for 15 minutes or until shrimp is cooked through and crust is golden brown. Sprinkle with chopped fresh oregano. Cut into 5 slices, and serve.

All About Dough

Where to buy it: You can get refrigerated pizza dough at your local pizzeria or supermarket (Trader Joe's, Whole Foods, and Albertsons make great ones). Let dough sit at room temperature for 15 minutes before rolling it out, and arrange your oven rack at the lowest position. Then follow these directions, add toppings, and bake.

Pizza prep: Preheat oven to 450°. Roll out 1 (1-pound) whole-wheat or regular store-bought pizza dough on a lightly floured surface with a floured rolling pin into a 13-inch round or 13- x 12-inch rectangle. Lightly spray a large baking sheet with olive oil; sprinkle with cornmeal. Transfer dough to prepared sheet. Roll up sides 1-inch to form a rim.

Nutritional Information

Calories per serving:    313
Fat per serving:    6g

Frances Largeman-Roth, RD
Health

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Three-Cheese Veggie Pizza Recipe

Three-Cheese Veggie Pizza Recipe
Photo: Randy Mayor; Styling: Melanie J. Clarke

Use this cheese pizza recipe as a template, and vary the cheeses and vegetables to make your own creations. Allow the pizza to stand five minutes before slicing to allow any liquid on top time to be reabsorbed into the toppings so the crust won't get soggy.

Yield: 6 servings (serving size: 1 slice)

Ingredients

2 teaspoons olive oil
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 (8-ounce) package presliced mushrooms
1 cup marinara sauce
1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1/2 cup (2 ounces) shredded fontina cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese
3/4 cup sliced bottled roasted red bell peppers
1 tablespoon capers, rinsed and drained
4 drained canned artichoke hearts, thinly sliced

Preparation

Preheat oven to 500°.
 
Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add black pepper, minced garlic, and mushrooms; sauté for 5 minutes or until mushrooms are tender and most of liquid evaporates.
 
Spread sauce over the pizza crust, leaving a 1/2-inch border, and top with mushroom mixture. Sprinkle evenly with mozzarella, fontina, and Parmesan cheeses. Top with roasted red bell peppers, 1 tablespoon capers, and artichokes. Bake at 500° for 10 minutes or until cheese melts and begins to brown. Let pizza stand for 5 minutes before serving.

Nutritional Information
 
Amount per serving
Calories: 345
Calories from fat: 30%
Fat: 11.5g
Saturated fat: 5.4g
Monounsaturated fat: 4.1g
Polyunsaturated fat: 1.1g
Protein: 17g
Carbohydrate: 42.2g
Fiber: 1.6g
Cholesterol: 19mg
Iron: 3.2mg
Sodium: 860mg
Calcium: 393mg

Martha Rose Shulman, Cooking Light
JANUARY 2005

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Arugula and Goat Cheese Pizza Recipe

Photo: Arugula and Goat Cheese Pizza Recipe
Yunhee Kim

Prep: 10 minutes; Cook: 19 minutes.
Yield: Makes 4 servings (serving size: 1/4 of the pizza)

Ingredients

1/4 cup coarsely chopped walnuts
2 teaspoons olive oil, divided
1 cup thinly sliced red onion
1 (8-ounce) whole-wheat pizza crust
1 cup grape tomatoes, halved
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 ounces goat cheese, sliced
3/4 cup loosely packed baby arugula

Preparation

1. Preheat oven to 450°. Toast walnuts on a baking sheet 3–4 minutes or until fragrant and lightly browned. Transfer immediately to a plate; let cool.

2. Heat 1 teaspoon oil in a nonstick skillet over medium heat; add onion. Cook, stirring occasionally, 6–8 minutes or until onion is soft and golden.

3. Place crust on a baking sheet coated with cooking spray. Top with walnuts, onion, and tomatoes. Season with salt and pepper; arrange goat cheese on top.

4. Bake for 7 minutes or until crust is golden, crisp, and warmed through. Scatter arugula on top, and drizzle with remaining oil. Let cool slightly before cutting into wedges.

Nutritional Information

Calories per serving:    295
Fat per serving:    15g
Saturated fat per serving:    3g
Monounsaturated fat per serving:    3g
Polyunsaturated fat per serving:    4g
Protein per serving:    9g
Carbohydrates per serving:    6g
Fiber per serving:    3g
Cholesterol per serving:    5mg
Iron per serving:    1mg
Sodium per serving:    229mg
Calcium per serving:    44mg

This Recipe Is
Low Carbohydrate
Low Cholesterol

Marge Perry
Health

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Three-Pepper Pizza Recipe

Photo: Three-Pepper Pizza Recipe
Oxmoor House

This vitamin C–packed pizza is colorful and full of antioxidants. Instead of using tomato sauce, which is often full of added sodium, this recipe uses thicker tomato paste and adds Italian seasoning for flavor.

Yield: 6 servings (serving size: 1 wedge)

 Ingredients

1/4 teaspoon Italian seasoning
1/3 cup tomato paste
1/4 cup water
1 (12-inch) prebaked refrigerated pizza crust
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 1/2 cups diced green, red, and yellow bell pepper (about 3 small peppers)
1/2 onion, chopped

Preparation

Preheat oven to 450°.

Combine seasoning, tomato paste, and water in a small bowl; stir well. Spread over pizza crust. Top evenly with cheese. Sprinkle bell pepper and onion evenly over cheese.

Bake at 450° for 10 to 12 minutes or until cheese melts. Cut into 6 wedges, and serve.

Tip: Bell peppers come in an assortment of colors: green, red, yellow, orange, brown, and purple. The color depends on variety and ripeness. When peppers are picked before they reach maturity, they are green. But when left on the vine a little longer, a pepper ripens and changes color, depending on its variety.

Nutritional Information

Calories per serving: 236
Calories from fat: 0.0%
Fat per serving: 6.1g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 10.3g
Carbohydrates per serving: 36.2g
Fiber per serving: 2.1g
Cholesterol per serving: 10mg
Iron per serving: 0.0mg
Sodium per serving: 352mg
Calcium per serving: 0.0mg

Good to Know
 
Contrary to popular belief, pizza can be a healthy dish. Adding vegetables like bell peppers, which are the best source of vitamin C, boosts your veggie intake. Additionally, if you choose reduced-fat or fat-free cheese you cut back on fat and still get a boost of calcium.

This Recipe Is
Meatless
Diabetic
Low Calorie
Low Cholesterol
Low Saturated Fat

All-New Complete Step-by-Step Diabetic

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White Pizza Recipe

Photo: White Pizza Recipe
Karry Hosford

Ricotta, Parmesan, and mozzarella are the three cheeses highlighted in this meatless pizza. A packaged pizza crust makes it an easy choice for busy weeknights.
Yield: 6 servings (serving size: 1 slice)

Ingredients

1 cup part-skim ricotta cheese
1 cup (4 ounces) preshredded part-skim mozzarella cheese
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
1 cup thinly sliced fresh basil
1/2 cup thinly sliced shallots
1/2 cup finely chopped spinach
1/2 to 1 teaspoon crushed red pepper
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1 cup thinly sliced plum tomatoes

Preparation

Preheat oven to 425°.

Combine the first 3 ingredients in a medium bowl. Spread cheese mixture over pizza crust, leaving a 1/2-inch border around the edge. Sprinkle with basil and next 6 ingredients (basil through garlic powder). Arrange plum tomato slices in a single layer on top. Place pizza on baking sheet. Bake at 425° for 10 minutes. Remove pizza to cutting board; cut into 6 slices.

Nutritional Information

Calories per serving: 339
Calories from fat: 27%
Fat per serving: 10.2g
Saturated fat per serving: 4.6g
Monounsaturated fat per serving: 2.1g
Polyunsaturated fat per serving: 0.3g
Protein per serving: 18g
Carbohydrates per serving: 43g
Fiber per serving: 2g
Cholesterol per serving: 26mg
Iron per serving: 3mg
Sodium per serving: 712mg
Calcium per serving: 303mg

Good to Know
Dressing up this white, cheesy pizza with vegetables is a great way to add more fiber and antioxidants.

This Recipe Is
Meatless

Cooking Light

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