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LifestyleColumnistsMarge Perry

3 Simple pizzas

Slow-roasted tomatoes, mozzarella and fresh oregano are crisped

Slow-roasted tomatoes, mozzarella and fresh oregano are crisped on fresh pizza dough (from your local pizzeria). (December 2011) Photo Credit: Marge Perry

These pizzas are equally at home on the dinner table or the snack buffet:

SLOW-ROASTED TOMATO PIZZA

The tomatoes may be roasted 2 to 3 days in advance. Make a double or triple batch and add them to pasta, use atop burgers or serve as a side dish.

8 plum tomatoes, halved lengthwise

3 tablespoon extra-virgin olive oil, divided

1 1/2 teaspoon dried oregano

1/2 teaspoon sugar

1/4 teaspoon salt

1/8 teaspoon pepper

1 pound pizza dough

11/2 cups shredded reduced-fat mozzarella

1/4 cup grated Parmesan

1 tablespoon fresh oregano leaves (optional)

1. Preheat oven to 300 degrees. Coat a baking sheet with cooking spray.

2. Place tomatoes cut-side up on pan, drizzle with 1 tablespoon of the olive oil; season with the dried oregano, sugar, salt and pepper. Roast 2 hours, remove from oven and raise temperature to 425 degrees.

3. Stretch pizza dough out to 16-inch round. Place on a clean baking sheet coated with cooking spray. Top dough with the mozzarella; arrange the tomatoes in a spoke pattern. Sprinkle with the Parmesan, fresh oregano if using and remaining 2 tablespoons olive oil. Bake 16 to 18 minutes, or until cheese is melted and dough sounds hollow when tapped. Makes 8 servings (one slice per serving).

Nutritional analysis for each serving 267 calories, 12 g protein, 31 g carbohydrates, 2 g fiber, 10 g fat, 3 g saturated fat, 408 mg sodium

 

GRAPE, ROSEMARY AND FETA PIZZA

1 pound pizza dough

1 tablespoon extra-virgin olive oil

11/2 cup seedless red grapes, halved

1 tablespoon sugar

11/2 cups crumbled feta

1 tablespoon fresh rosemary, chopped

1. Preheat the oven to 425 degrees. Coat a 15-by-11-inch baking sheet (jelly roll pan) with cooking spray.

2. Stretch dough to fit to the pan; brush with olive oil. Arrange grapes in evenly spaced rows on the dough and sprinkle with sugar. Top with feta and rosemary, and bake until dough sounds hollow when tapped,

16 to 18 minutes. Cut into 8 squares to serve. Makes 8 servings.

Nutritional analysis for each serving 258 calories, 8 g protein, 35 g carbohydrates, 1 g fiber, 9 g fat, 4 g saturated fat, 459 mg sodium

ARTICHOKE, BACON, GOAT CHEESE PIZZA

6 slices bacon

1 pound pizza dough

4 ounces fresh goat cheese,

at room temperature

1/2 cup low-fat ricotta

2 (71/2-ounce) jars marinated artichoke hearts, drained

1 cup grape or cherry tomatoes, halved

2 tablespoons grated Parmesan

1. Preheat the oven to 450 degrees. Coat a baking sheet pan with cooking spray.

2. Cook the bacon; drain on a plate lined with paper towels and cut or crumble into 1/2-inch pieces.

3. Stretch the dough into a 16-inch circle and place it on the baking sheet.

4. Stir the goat cheese and ricotta together and spread over the surface of dough, leaving a 1-inch border. Top with artichokes, bacon and tomatoes; sprinkle with Parmesan. Bake 16 to 18 minutes, or until Parmesan is golden and the crust sounds hollow when tapped. Makes 8 servings.

Nutritional analysis for each serving 265 calories, 12 g protein, 34 g carbohydrates, 3 g fiber, 9 g fat, 3 g saturated fat, 502 mg sodium

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