Build Your Own Fresh Ingredient Pizza
One of the best ways to enjoy summer bounty and sneak in some additional vegetables is by building your own fresh ingredient pizza. Your friends and family will enjoy making their own personal favorites!!! Here are some recipe suggestions but you can certainly choose your own toppings from what’s available and in season.
Farmer’s Market Fresh Pizza
1 tablespoon extra-virgin olive oil
2 cups thinly sliced onion
1 teaspoon chopped fresh thyme
2 cups thinly sliced red bell pepper
5 garlic cloves, thinly sliced
1 cup fresh corn kernels (about 2 ears)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (16-ounce) refrigerated fresh pizza crust dough
5 ounces thinly sliced fresh mozzarella cheese
1/3 cup (1 1/2 ounces) grated Parmigiano-Reggiano cheese
1 cup cherry tomatoes, halved
1/3 cup fresh basil leaves
Preheat oven to 425°. Position an oven rack in the next to lowest setting. Place a 16-inch pizza pan on the rack.
Heat a large nonstick skillet over medium-high heat. Add olive oil to pan, and swirl to coat. Add 2 cups onion and thyme to pan; cook for 3 minutes or until the onion is tender, stirring occasionally. Add bell pepper and garlic to pan; cook for 2 minutes, stirring occasionally. Add corn, salt, and black pepper to pan; cook for 1 minute or until thoroughly heated.
Roll dough into a 16-inch circle on a lightly floured surface. Remove pan from oven. Coat the pan with cooking spray. Place dough on pan. Arrange mozzarella slices evenly over dough. Spread the corn mixture evenly over cheese, and top with Parmigiano-Reggiano cheese. Bake at 425° for 23 minutes. Arrange tomatoes evenly over pizza; bake an additional 5 minutes or until crust is browned. Remove from oven; sprinkle with basil. Cut into 6 slices.
Yields 6 slices, each slice contains; Calories 355, Fat 11.6 g, Protein 14.2 g, Carbohydrate 51.4 g, Fiber 3.5 g, Cholesterol 23 mg, Sodium 611 mg.
Fresh Tomato, Basil and Mozzarella Pizza
12 ounces refrigerated fresh pizza dough
1 cup fresh basil leaves
6 garlic cloves
3 tablespoons extra-virgin olive oil, divided
4 ounces fresh mozzarella cheese, thinly sliced
2 (6-ounce) fresh tomatoes cut into 1/4-inch-thick slices
1/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats). Let dough stand at room temperature for 30 minutes.
Place basil, garlic, and 2 tablespoons oil in a mini food processor; pulse 3 times to form a paste. Add remaining 1 tablespoon oil; pulse until smooth.
Roll dough into a 14-inch circle on a floured surface; pierce entire surface liberally with a fork. Carefully remove pizza stone from oven. Arrange dough on pizza stone. Spread about 2 1/2 tablespoons basil mixture over dough. Top evenly with cheese, tomatoes, and pepper. Bake at 500° for 12 minutes or until crust is browned and crisp. Top with remaining 1 1/2 tablespoons basil mixture; sprinkle evenly with salt. Cut into 12 slices.
Serves 4, each serving contains; Calories 406, Fat 18.5 g, Protein 13.6 g, Carbohydrate 44.7 g, Fiber 7.4 g, Cholesterol 23 mg, Sodium 627 mg.
Sausage and Kale Pizza
Your favorite pizza dough, to be hand tossed to about 16 inches
2 cups of packed, fresh kale leaves, washed
1 whole spicy Italian sausage, casing removed
1 clove of garlic, minced
1 cup shaved Parmesan cheese
2 cups shredded mozzarella cheese
1 tbsp. olive oil
Pinch of salt
Bowl of ice water
Add the kale to a small pot of boiling water. Cook the kale for approximately five minutes, just to get it a bit tender. Remove with a slotted spoon and place the kale into the ice water to shock it. Drain the kale. Once drained, spin in a salad spinner or squeeze with a paper towel to remove any excess water. Slice into strips, then chop.
Preheat oven to 475 degrees. Place a large circular baking sheet, or pizza pan into the oven to preheat while you make your pizza.
Lightly flour your dough ball, then begin pressing it with your fingers into a 16 inch pizza size.
Once your dough is ready, and you have your desired thickness, remove the pizza pan out of the oven with your kitchen mitts. The pan will be really hot, so be ready to place it onto a wood cutting board, or a potholder.
Drizzle the olive oil onto the large, circular baking sheet, or pizza pan and tilt the pan to make sure you get full coverage of the oil onto the pan before carefully placing your dough onto it. Once your dough is on the sheet, it is now time to build the pizza.
Sprinkle the minced garlic over the pizza dough, sprinkle with a bit of salt, then add the mozzarella cheese. Top the mozzarella with the chopped kale, then start dotting on your uncooked Italian sausage, covering the pizza. Shower on the Parmesan cheese, and place back into the oven, cooking for about 20 to 25 minutes or until the sausage is cooked and the cheese is nice and golden.
Remove and serve.
Bacon, Tomato and Baby Spinach Pizza
1 pound refrigerated fresh pizza dough
5 applewood-smoked bacon slices
2 cups grape tomatoes, halved lengthwise
1/2 teaspoon crushed red pepper
1 tablespoon yellow cornmeal
1/2 cup lower-sodium marinara sauce
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1 cup baby spinach
1 teaspoon extra-virgin olive oil
1/2 teaspoon white wine vinegar
Preheat oven to 450°. Place dough in a bowl coated with cooking spray; let dough stand, covered, for 15 minutes.
Cook bacon in a skillet over medium heat until crisp. Remove bacon; crumble. Add tomatoes and pepper to drippings in pan; cook 2 minutes, stirring occasionally.
Sprinkle a baking sheet with cornmeal; roll dough into a 12-inch circle on prepared baking sheet. Spread sauce evenly over dough, leaving a 1/2-inch border. Top with tomatoes and bacon. Sprinkle cheese over top. Bake at 450° on bottom oven rack for 17 minutes or until crust is golden. Combine spinach and remaining ingredients; top pizza with spinach mixture.
Serves 6, each serving contains; Calories 314, Fat 9.1 g, Protein 13.5 g, Carbohydrate 50.2 g,
Fiber 2.1 g, Cholesterol 17 mg, Sodium 770 mg.
Pizza Margherita with Fresh Plum Tomatoes
1 (10-ounce) can refrigerated pizza crust dough
1 teaspoon extra-virgin olive oil, divided
1 garlic clove, halved
5 plum tomatoes, thinly sliced (about 3/4 pound)
1 cup (4 ounces) shredded fresh mozzarella cheese
1 teaspoon balsamic vinegar
1/2 cup thinly sliced fresh basil
1/8 teaspoon salt
1/8 teaspoon black pepper
Preheat oven to 400°. Unroll crust dough onto a baking sheet coated with cooking spray; pat into a 13 x 11-inch rectangle. Bake at 400° for 8 minutes. Remove crust from oven, and brush with 1/2 teaspoon oil. Rub crust with cut sides of garlic.
Arrange tomato slices on crust, leaving a 1/2-inch border; sprinkle evenly with cheese. Bake at 400° for 12 minutes or until cheese melts and crust is golden.
Combine 1/2 teaspoon oil and vinegar, stirring with a whisk.
Sprinkle pizza evenly with sliced basil, salt, and pepper. Drizzle the vinegar mixture evenly over the pizza. Cut pizza into 8 pieces.
Serves 4, each serving contains; Calories 298, Fat 10 g, Protein 12.2 g, Carbohydrate 38.6 g. Fiber 2.1 g, Cholesterol 22 mg, Sodium 595 mg.