Individual
Veggie Pizzas with Two Squashes
I
like to combine zucchini and yellow squash because they work so well
together. The yellow squash is slightly
sweeter and balances out zucchini’s “grassy” flavor. Also, select your favorite pasta or pizza sauce
for these pizzas (for added nutrients, select one with additional vegetables).
Serves
4
Prep time: 10-15 minutes
Cooking time: 8-10 minutes
2
teaspoons olive oil
1
each zucchini and yellow squash, diced
2
cloves garlic, minced
4
whole grain English muffins, halved and lightly toasted
1
cup prepared pasta or pizza sauce
1
cup shredded part-skim mozzarella cheese
Preheat
the oven to 400ºF.
Heat
the oil in a large skillet over medium-high heat. Add both squashes and garlic and cook for 3
to 5 minutes, until tender. Top muffin
halves with the sauce, cheese and squash mixture and transfer to a baking
sheet. Bake for 8 to 10 minutes, until the
cheese is bubbly.
Nutrients
per serving: Calories: 262, Fat: 8g, Saturated Fat: 3g, Cholesterol: 16mg,
Carbohydrate: 35g, Protein: 14g, Fiber: 4g, Sodium: 438mg
Use your favorite barbecue sauce for
this recipe – whether it’s mesquite, honey, honey mustard hickory smoke or
spicy. I like to use a rotisserie
chicken for this pizza because the meat is moist and super easy to shred.
Serves
6
Prep time: 10 minutes
Cooking time: 15 minutes
1 pound fresh or frozen bread or pizza
dough, thawed according to package directions
1/2 cup prepared barbecue sauce
2 cups shredded or cubed cooked chicken
(such as rotisserie chicken or leftover roasted or grilled chicken)
1 cup shredded provolone cheese
1/3 cup chopped scallions (white and
green parts)
Preheat
the oven to 400ºF.
Roll
the dough out into a large circle or rectangle, about 1/4-inch thick. Transfer the dough to a baking sheet. Spread the barbecue sauce all over the crust,
to within 1/2-inch of the edges. Top
with the chicken, cheese and scallions. Bake
for 15 minutes, until the crust is golden brown and the cheese is bubbly.
Nutrients
per serving: Calories: 377, Fat: 12g, Saturated Fat: 6g, Cholesterol: 60mg, Carbohydrate:
39g, Protein: 28g, Fiber: 2g, Sodium: 861mg
White Pizza with
Goat Cheese and Prosciutto
I
combine goat cheese with mozzarella cheese on this pizza so that the goat
cheese doesn’t overpower the dish. It
adds just enough flavor and compliments the salty prosciutto perfectly.
Serves
6
Prep time: 10 minutes
Cooking time: 15 minutes
1 pound fresh or frozen bread or pizza
dough, thawed according to package directions
1/2
cup goat cheese with chives
1
cup shredded part-skim mozzarella cheese
2
ounces thinly sliced prosciutto
1/4
cup chopped fresh basil
Preheat
the oven to 400ºF.
Roll
the dough out into a large circle or rectangle, about 1/4-inch thick. Transfer the dough to a baking sheet. Spread the goat cheese all over the crust, to
within 1/2-inch of the edges. Top with the
mozzarella cheese. Bake for 10
minutes. Top with the prosciutto and
bake for 5 more minutes, until the crust is golden brown, prosciutto is slightly
crisp and the cheese is bubbly. Top with
the basil just before serving.
Nutrients
per serving: Calories: 309, Fat: 11g, Saturated Fat: 6g, Cholesterol: 27mg,
Carbohydrate: 36g, Protein: 17g, Fiber: 1g, Sodium: 836mg
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