Pepperoni Pizza With Olives And Onions

If you like your pizzas with olives, onions, and loads of pepperoni, for you, this recipe will definitely be a winner. Parents looking to cook a healthier version of their child’s favorite fast food can omit olives from the recipe. Instead of pepperoni, you can add chicken, sausage, or all three.

Ingredients

• 1 pound of whole-wheat refrigerated pizza dough
• 1 tbsp of cornmeal (yellow)
• 1/2 cup of marinara sauce (lower-sodium)
• 1/2 cup of sweet onion (sliced thinly)
• 10 niçoise olives (pitted and halved laterally)
• 18 slices of pepperoni slices
• 3/4 cup of Italian 4-cheese blend (shredded and low fat)

Preparation

1. Preheat your oven to 450 degrees Fahrenheit.
2. Use cooking spray to coat the bowl, place the dough into it, cover it, and let it stand for about 15 minutes.
3. Sprinkle cornmeal on the baking sheet.
4. Roll out the dough into a circle (12-inch) on a baking sheet.
5. Evenly spread the sauce over the dough, leaving a border of 1/2-inch.
6. Include pepperoni, onion, and olives.
7. Sprinkle cheese over the dough.
8. Bake the pizza on the oven’s lowest rack at 450 degrees Fahrenheit for about 17 minutes.

Sweet Onion Pancetta Pizza

People with a refined palate should try this delicious sweet onion pancetta pizza. You will not have to sweat it out in the kitchen to prepare this recipe. This is a simple, yet flavorful recipe that only takes around an hour to prepare. The end result will be so appetizing that it is a guarantee that you will be making it again.

Ingredients

• 8 cups of onion (sliced)
• 3/4 cup of fontina cheese (shredded and divided)
• 1/2 tsp of white pepper
• 1/2 tsp of salt
• 1 tsp of olive oil
• 1 tbsp of thyme (chopped)
• 1 tbsp of olive oil (divided)
• 1 pound of whole-wheat refrigerated pizza dough
• 1 1/2 oz. of pancetta (chopped)

Preparation

1. Follow the instructions on the packets to prepare the dough for the pizza.
2. In the meantime, put 1 tsp of olive oil into a skillet placed over medium-high heat.
3. Include pancetta and sauté it for about 2 minutes.
4. Include thyme, onions, salt, and white pepper and cook for about 25 minutes, stirring often.
5. Preheat your oven to 475 degrees Fahrenheit.
6. Brush the pizza crust using 1 1/2 tsp of oil.
7. Add 1/2 of the onion mixture over the crust.
8. Sprinkle 1/2 of cheese over the crust.
9. Bake the pizza at 475 degrees Fahrenheit.
10. Slice the pizza into 8 slices.
11. Serve.

Prosciutto And Mushroom Pizza

Don’t know what appetizer you will serve to your guests? You can serve them with a prosciutto and mushroom pizza. If some of your dinner guests are vegetarians, you can make two pizzas, one with mushrooms and prosciutto and one with only mushrooms minus the prosciutto.

Ingredients

• 8 oz. of cremini mushrooms (sliced)
• 1 minced garlic clove
• 1 tsp of thyme (chopped)
• 2 tsp of sherry vinegar
• 10 oz. Italian thin pizza crust (cheese-flavored)
• 2 oz. of prosciutto (sliced into strips)
• 1/3 cup of fontina cheese (shredded)
• 1/4 cup of shallots (chopped finely)

Preparation

1. Preheat your oven to 450 degrees Fahrenheit.
2. Place a skillet (12-inch) over medium-high heat.
3. Use cooking spray to coat the pan.
4. Include shallots and mushrooms into the skillet and sauté for about 7 minutes.
5. Include thyme, garlic, and sauté for another minute.
6. Add in vinegar and take the skillet off the stove.
7. Put the crust on the oven’s lowest rack to bake at 450 degrees Fahrenheit for about 4 minutes.
8. Put the crust on the baking sheet.
9. Evenly spread the mushroom mixture over the entire crust.
10. Sprinkle fontina cheese and prosciutto on the crust.
11. Bake for about 6 minutes and serve.

Eggplant Pizza

Ingredients

• Basil leaves for garnish
• 3/4 pound of sliced and broiled eggplant
• 3/4 cup of mozzarella cheese (shredded and part-skim)
• 3/4 cup of marinara sauce
• 3 sliced tomatoes
• 1/2 cup of ricotta cheese (part-skim)
• 1 tbsp of Parmesan cheese (finely grated)
• 1 pound of whole-wheat refrigerated pizza dough

Preparation

1. On the prepared dough, spread 3/4 cup of marinara sauce, sprinkle mozzarella cheese, add ricotta cheese, top with tomato slices, and add sliced eggplant.
2. Sprinkle 1 tbsp of parmesan cheese and bake at 450 degrees Fahrenheit for about 12 minutes.
3. Garnish with basil leaves, slice into five pieces, and serve.

Grilled Pizza With Tomatoes, Feta, And Pesto

Ingredients

• 1 pound of whole-wheat refrigerated pizza dough
• 4 tomatoes (sliced thinly)
• Black pepper to taste
• 1/2 cup of pesto
• 1/2 cup of feta cheese (crumbled)
• 1/4 cup of torn basil leaves

Preparation

1. Heat your grill to medium-high heat.
2. Place the dough onto a floured area.
3. Divide the dough into four pieces.
4. Roll out each piece of dough into a round crust (8-inch and 1/4-inch thick).
5. Put the crusts on a lightly floured baking sheet.
6. Place the crusts on the grill.
7. Cover the grill and cook for roughly 3 minutes.
8. Flip the crusts and spread pesto over them.
9. Add tomatoes, black pepper, and feta over them.
10. Cover the grill and cook for another 3 minutes.
11. Garnish with basil and serve.

White Seafood Pizza

Ingredients

• 4 garlic cloves (minced)
• 3/4 cup of mozzarella cheese (shredded and part-skim)
• 3 tbsp of extra-virgin olive oil
• 2 cans of clams (chopped and rinsed)
• 1/4 tsp of black pepper
• 1/4 cup of parsley (chopped)
• 1/4 cup of Parmesan (grated)
• 1/3 cup of red onion (diced)
• 1 pound of whole-wheat refrigerated pizza dough

Preparation

1. Place the rack in the oven lowest position and preheat it to 450 degrees Fahrenheit.
2. Use cooking spray to coat a rimmed baking sheet.
3. Roll the dough out onto a floured surface.
4. Place the dough into the baking sheet.
5. Bake the dough for about 10 minutes.
6. In a bowl, add garlic, black pepper, and oil and mix to combine.
7. Spread the garlic mixture over the cooked pizza crust.
8. Sprinkle parmesan and mozzarella cheese.
9. Spread the onions and clams on top of the cheese.
10. Place the pizza into the oven again and bake for about 10 minutes.
11. Garnish with parsley and serve.