TIP You can usually buy freshly made pizza dough from your local pizza shop.
Pizza needn't be limited to Italian flavors. Use ready-made pizza dough as a foundation: try thin or regular crusts in a tube, refrigerated or frozen dough or prebaked, seasoned crusts.
MU SHU PIZZA
1 (15-ounce) pizza dough
4 tablespoons hoisin sauce, divided
12 ounces pork tenderloin, cut into thin strips
4 cloves garlic, minced
1 tablespoon canola oil
3 cups shredded cabbage mix
1 red pepper, cut into thin strips
1/2 teaspoon salt
2 teaspoons cornstarch
2 tablespoons low-sodium soy sauce
1/2 teaspoon Asian chili-garlic sauce (or to taste)
1/3 cup chopped scallions
1. Preheat oven to 400 degrees. Lightly oil 10-by-15-inch baking sheet pan.
2. Stretch dough out into a 14-inch-long oval. Spread 2 tablespoons hoisin on the dough, leaving 1/2 inch clear all the way around the edge. Bake 20 minutes.
3. Meanwhile, make topping: toss pork with 1 tablespoon hoisin and garlic. Heat oil in large, nonstick skillet over medium high; add pork-garlic-hoisin mixture and cook, stirring, until pork is barely pink, about 3 minutes. Remove from skillet.
4. Add cabbage, red pepper and salt to skillet and cook, tossing often, until tender, about 4 minutes. Dissolve cornstarch in soy sauce and stir in remaining 1 tablespoon hoisin. Pour into skillet; add pork back in and cook, stirring, until mixture is well glazed, about 2 minutes. Spread mixture over pizza crust and return to oven for 5 minutes. Sprinkle with scallions and serve immediately. Makes 6 servings.
Nutritional analysis for each serving 325 calories, 7 g fat, 1 g saturated fat, 19 g protein, 3 g fiber, 711 mg sodium
MIDDLE EASTERN PIZZA
1 (13.8-ounce) tube pizza dough
1 (7-ounce) jar roasted peppers, drained
1/2 teaspoon sugar
1 pound lean ground beef
1/2 cup chopped onion
1/4 cup pitted Kalamata olives, chopped
1/4 cup raisins
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon ground coriander
1/4 cup parsley, chopped
1. Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray.
2. Unroll pizza dough onto baking sheet; bake 6 minutes and remove from oven.
3. Puree peppers and sugar; spread on pizza dough, leaving a 1/2-inch border clear all around the edge.
4. Combine ground beef, onion, olives, raisins, cumin, cinnamon and coriander in a nonstick skillet over medium high. Cook, stirring to break into crumbles, until no longer pink, 6 to 7 minutes. Spread over red pepper mixture; bake pizza until crust is browned, 6 to 8 minutes. Makes 6 servings
Nutritional analysis for each serving 311 calories, 9 g fat, 3 g saturated fat, 17g protein, 3 g fiber, 767 mg sodium
POTATO, BACON AND EGG PIZZA
4 slices center-cut bacon
1 (10-ounce) whole-wheat ready-to-heat pizza crust
2 new potatoes (about 4 ounces), very thinly sliced
2 scallions, thinly sliced
4 large eggs
3/4 cup shredded low-fat mozzarella
1. Preheat oven to 450 degrees.
2. Cook bacon in skillet until slightly less done than desired; transfer to a plate lined with paper towel; cool, chop bacon.
3. Place crust on a large baking sheet. Top with potatoes and sprinkle with bacon and scallions. Crack the eggs directly onto the pizza and sprinkle the entire surface with cheese. Bake 8 to 10 minutes, until eggs are slightly jiggly and cooked through. Makes 4 servings
Nutritional analysis for each serving 357 calories, 14 g fat, 6.3 g saturated fat, 24 g protein, 6 g fiber, 735 mg sodium