Celebrate
National Pizza Day with 3 different options from by cookbook Robin Takes 5. The "Takes 5"
means each pizza has just 5 ingredients! You can make all three, or pick one
that suits your cravings!
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).
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.
Serves
4
Nutrients per serving: Calories: 262, Fat: 8g, Saturated Fat: 3g, Cholesterol: 16mg, Carbohydrate: 35g, Protein: 14g, Fiber: 4g, Sodium: 438mg
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.
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.
Serves
6
Nutrients
per serving: Calories: 309, Fat: 11g, Saturated Fat: 6g, Cholesterol: 27mg,
Carbohydrate: 36g, Protein: 17g, Fiber: 1g, Sodium: 836mg
Barbecued
Chicken Pizza with Melted Provolone
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.
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.
Serves 6
Nutrients per serving: Calories: 377, Fat: 12g, Saturated Fat: 6g, Cholesterol: 60mg, Carbohydrate: 39g, Protein: 28g, Fiber: 2g, Sodium: 861mg
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