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ABOUT US OUR PRODUCTS WHERE TO BUY PIZZA RECIPES NEWS
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| October 2006 Guests typically gravitate to the kitchen, so why not let them feel like they belong with a casual get together where they participate in the prep work? Set the ball rolling with make-your-own pizza pies: Put out gourmet toppings such as sautéed portobello mushrooms, fresh mozzarella, arugula (yes, you can put it on a pizza!) and caramelized onions, along with ready-made crusts, marinara sauce and grated cheese. Then step back, sip a glass of Chianti and let everyone put together these recipes or whip up their own creations. Toss in some salad fixings and you have a party that’s as easy as ... well, pie. Recipes PORTOBELLO PIZZA WITH FRESH MOZZARELLA Serves 8, 30 minutes or fewer. Although portobello mushrooms, arugula and fresh mozzarella may make you think of a contemporary, upscale pizza, the taste of this pie is reminiscent of an old-fashioned pizza parlor. 1 12-inch (1-lb.) prepared pizza crust, such as Rustic Crust 1 Tbs. plus 2 tsp. olive oil 3 medium-size Portobello mushrooms, chopped (about 2 cups) 3 cloves garlic, minced (about 1 Tbs.) 1 Tbs. balsamic vinegar 1 cup prepared marinara sauce 1/3 cup diced red onion 8 oz. fresh mozzarella, drained, and cut into ¼-inch-thick slices 1/3 cup grated Parmesan cheese 2 cups arugula or baby spinach 1. Preheat oven to 450F. Coat 12-inch round pizza pan or baking sheet with cooking spray, and set crust in pan. 2. Heat 1 Tbs. oil in large nonstick skillet over medium-high heat. Add mushrooms, and cook 5 minutes, or until browned and tender, stirring occasionally. Add garlic, and season with salt and pepper. Cook 30 seconds, stirring often. Stir in vinegar, and remove from heat. 3. Brush crust with remaining 2 tsp. olive oil. Spread sauce on crust. Scatter mushroom mixture on top. Sprinkle with red onion. Arrange mozzarella slices over vegetables, and sprinkle with Parmesan. 4. Bake 10 minutes, or until cheese has melted. Scatter arugula on top. Cut into slices and serve. PER SERVING: 290 CAL; 13G PROT; 11.5G TOTAL FAT (5G SAT. FAT); 33G CARB; 25MG CHOL; 478MG SOD; 2G FIBER; 4G SUGARS. PIZZA WITH CARAMELIZED ONIONS, BEANS & GREENS Serves 8 Tomato sauce, white beans and escarole make a delicious and nutritious combination. You can substitute 2 cups shredded radicchio for the escarole. 1 12-inch (1-lb.) prepared pizza crust, such as Rustic Crust 1 Tbs. plus 2 tsp. olive oil 2 medium-size Spanish onions, slices (about 2 cups) 1 head escarole, trimmed and torn into bite-size pieces (about 2 cups) 2 cloves garlic, minced (about 2 tsp.) 1/8 tsp. red pepper flakes 1 cup canned cannellini beans, drained and rinsed ¾ cup marinara sauce ½ cup grated Parmesan cheese, divided 1. Preheat oven to 450F. Coat 12-inch round pizza pan or baking sheet with cooking spray, and set crust in pan. 2. Heat 1 Tbs. oil in large nonstick skillet over medium-high heat. Add onions and cook 10 to 20 minutes, or until softened and golden, stirring often. Stir in escarole, garlic and red pepper flakes, and cook 5 minutes, or until escarole is wilted, stirring often. Remove from heat, and add beans. Season with salt and pepper. 3. Brush crust with remaining oil. 4. Spread sauce over crust. Sprinkle ¼ cup Parmesan. Spread escarole-bean mixture over top. Sprinkle with remaining ¼ cup Parmesan. 5. Bake 10 minutes, or until cheese has melted. Cut into slices, and serve. PER SERVING: 238 CAL; 10G PROT; 5.5G TOTAL FAT (1.5G SAT. FAT); 37G CARB; 4MG CHOL; 429MG SOD; 4G FIBER; 5G SUGARS. PIZZA WITH PESTO, EGGPLANT & TOMATOES Serves 8 * Vegan 30 minutes or fewer A layer of tofu-based pesto sauce replaces tomato sauce here. 1 12-inch (1-lb.) prepared pizza crust, such as Rustic Crust 1/3 cup pine nuts ½ cup chopped fresh basil 1 clove garlic, minced (about 1 tsp.) 1/8 tsp. red pepper flakes ¼ cup low-fat firm tofu 1 Tbs. plus 5 tsp. olive oil 2 baby eggplants, stemmed and sliced 1 medium-size tomato, seeded and diced (about 1 cup) 1. Preheat oven to 450F. Coat 12-inch round pizza pan or baking sheet with cooking spray, and set crust in pan. 2. Toast pine nuts in dry skillet over medium-low heat 3 minutes, or until brown, stirring constantly. 3. Blend ¼ cup basil, garlic, red pepper flakes and 2 ½ Tbs. pine nuts in food processor until finely chopped. Add tofu and 1Tbs. oil, and process until smooth. Season with salt and pepper. 4. Heat 1 tsp. oil in skillet over medium-high heat. Add half of eggplant and cook 5 to 6 minutes, or until browned and tender, turning occasionally. Transfer to plate. Repeat with 1 tsp. oil and remaining eggplant slices. 5. Toss tomatoes with 1 tsp. oil in bowl. Brush crust with 2 tsp. oil. Spread pesto over crust. Scatter eggplant and tomatoes over pesto. Sprinkle with remaining pine nuts. 6. Bake 10 minutes, or until sauce is bubbly. Sprinkle pizza with remaining basil, and serve. PER SERVING: 222 CAL; 7G PROT; 8.5G TOTAL FAT (0.5G SAT. FAT); 29G CARB; 0MG CHOL; 291MG SOD; 2G FIBER; 3G SUGARS. < Back to Media Coverage Page |