These pies are so yummy and easy to make, your days of ordering greasy delivery are over.
1- Pizza With Wilted Greens, Ricotta,And Almonds
Each slice of this pie is super satisfying thanks to the filling fiber and protein combo of slightly bitter escarole, creamy ricotta, and toasted almonds.
1/4 cup plus 2 teaspoons water
2 gloves garlic, thinly sliced
1/2 teaspoon chopped rosemary (fresh or dried)
1 1/2 cups escarole, washed and sliced into 1/2 inch-wide ribbons
2 teaspoons extra-virgin olive oil
1 12-inch thin-crust whole-wheat pizza shell
1 cup part-skim ricotta cheese
1/4 teaspoon fine sea salt
1/4 teaspoon black pepper
1/4 cup no-salt-added tomato paste
3 tablespoons sliced almonds
1. Preheat oven to 500 degrees. In a large skillet, combine 1/4 cup water, garlic, and rosemary and bring to a boil. Add escarole in large handfuls as each batch wilts. Cover and cook about 5 minutes until tender. Drain.
2. In a small bowl, whisk oil with remaining 2 teaspoons water. Brush onto pizza shell and place on a baking sheet. Bake for 5 minutes. Meanwhile combine ricotta, salt, and pepper in a small bowl.
3. Remove pizza from oven and lower temperature to 375 degrees. Spread pizza crust with tomato paste and top with escarole and ricotta mixture. Sprinkle with almond slices. Bake 3 to 5 minutes until crust is crisp and almonds begin to brown.
Nutrition score per serving: 341 calories, 13g fat (5g saturated), 44g carbs, 17g protein, 10g fiber, 3g sugars.
2- BBQ Chicken Pizza
Enjoy this protein-packed meal after a workout to rebuild muscle, or make several pizzas and cut each into eight wedges and serve as a crowd-pleasing party snack.
1 8-inch low-fat, whole-wheat flour tortilla
2 tablespoons barbecue sauce
1/2 cup finely shredded light cheddar cheese
2⁄3 cup (3 ounces) chopped grilled chicken breast
1/4 cup slivered red onion
1 1/2 teaspoons chopped fresh cilantro leaves
Preheat oven to 400 degrees. Place tortilla on a small nonstick baking sheet. Bake for 4 to 5 minutes per side until crisp. (If air bubbles form while baking, poke them with a fork, then use a spatula or oven mitt to carefully press the air out.) Remove from oven and top evenly with sauce, cheese, chicken, onion, and cilantro. Bake for 2 to 4 minutes until cheese is completely melted.
Nutrition score per serving: 381 calories, 9g fat (3g saturated), 32g carbs, 45g protein, 3g fiber, 11g sugars
3-Cheese Pear And Maple Pizza
Talk about a burst of flavor: You get sweet pears and maple syrup balanced with savory cheeses, plus a hint of crunch amongst the ooey-gooey goodness thanks to hemp seeds.
1 to 2 tablespoons flour (as needed)
1 pound pizza dough (at room temperature)
2 tablespoons hemp seeds
1 1/2 tablespoons finely grated Parmigiano-Reggiano cheese
2 tablespoons grated mozzarella cheese
2 tablespoons ricotta cheese
3 medium pears (preferably Bosc), cored and thinly sliced
1/2 tablespoon lemon juice
1/2 tablespoon maple syrup
1. Preheat oven to 450 degrees. Line a rimmed 16-by-12-inch baking sheet with foil and coat with cooking spray. Sprinkle flour onto a cutting board and dust both sides of pizza dough with flour. Slowly stretch dough on the back of your knuckles, rotating dough and stretching it out into a rectangular shape to fit the baking sheet. When dough is stretched to about 12 inches, place on the baking sheet and stretch further, using your fingertips.
2. In a small bowl, combine hemp seeds and Parmigiano-Reggiano. Sprinkle mixture over dough, pushing into dough. Scatter mozzarella over dough and dot with ricotta cheese. Place pears on dough in four vertical layers side by side (as close together as possible), pressing pears into dough. Drizzle with lemon juice and maple syrup. Bake 15 to 20 minutes until flatbread is golden brown and pears are cooked. Let cool slightly before serving.
Nutrition score per serving: 210 calories, 5g fat (1g saturated), 38g carbs, 7g protein, 3g fiber, 10g sugars
4- Roasted Vegetable Pizza
You don’t need cheese to make an irresistible pizza—really! Although the preparation for this dinner takes about an hour, you can make the veggies and sauce the day before, or forgo roasting and simply add your favorite raw vegetables before baking the entire pizza to save time.
2 cans (14 ounces each) artichoke hearts, drained, cut in half lengthwise
1 red bell pepper, cut into bite-size pieces
1 zucchini, cut into quarter slices
2 cloves garlic, minced
1 tablespoon olive oil
3/4 teaspoon sea salt, divided
1 pound whole-wheat pizza dough
1/2 cup almond meal
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 cup flour (for rolling dough)
1/2 cup sliced black olives
Hot sauce (optional)
1. Preheat oven to 400 degrees. Place artichoke hearts, bell pepper, zucchini, and garlic in a 9-by-13-inch baking dish. Drizzle with oil and sprinkle with 1/4 teaspoon salt. Stir to combine and bake for 40 minutes until veggies start to brown.
2. Let pizza dough warm to room temperature for 20 minutes. Meanwhile prepare sauce. In a small, dry skillet, toast almond meal, basil, oregano, and remaining 1/2 teaspoon salt, stirring until it starts to brown, about 3 minutes. Set aside to cool. Blend tomatoes in a blender until smooth. Stir into cooled almond meal mixture.
3. When ready to bake pizza, turn oven to 425 degrees and roll out dough on a floured surface into a 12-inch circular or square pie. Delicately place on a warm pizza stone or lightly oiled baking sheet. Spread sauce over dough with a spatula. Top with with roasted veggies and olives. Bake 15 minutes until crust starts to brown. Serve topped with hot sauce, if desired.
Nutrition score per serving: 238 calories, 8g fat (0.5g saturated), 35.5g carbs, 8.5g protein, 7.5g fiber, 2.5g sugars
5- White Party Pizzette
The perfect party appetizer, this all-white dish may seem a bit “blah,” but it’s full of flavor thanks to earthy truffle oil, pungent rosemary, and slightly sweet provolone.
1 1/2 cups bite-sized cauliflower florets
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons white truffle oil (or more extra-virgin olive oil)
1 large garlic clove, minced
2 teaspoons minced fresh chives (optional)
1/2 teaspoon finely chopped fresh rosemary
1/8 teaspoon sea salt (or truffle salt)
1/8 teaspoon freshly ground black or white pepper
1/8 teaspoon dried hot pepper flakes
2 7-inch whole-grain pitas or soft flatbreads
1/4 cup plus 2 tablespoons thinly sliced provolone cheese
1 tablespoon freshly grated Parmigiano-Reggiano
1 tablespoon coarsely chopped fresh flat-leaf parsley
Preheat oven to 450 degrees. Toss cauliflower with olive oil, truffle oil, garlic, chives, rosemary, salt, black pepper, and hot pepper flakes in a medium bowl. Top each pita with equal amounts provolone, cauliflower mixture, and Parmigiano-Reggiano. Place on a large baking sheet and bake until cauliflower is tender and beginning to caramelize and crust is crisp, about 16 minutes. Remove from oven and let stand 5 minutes. Adjust seasoning (if necessary) and sprinkle with parsley.
Nutrition score per serving: 120 calories, 6g fat (2.5g saturated), 12g carbs, 5g protein, 2g fiber, 1g sugars
6- Veggie Polenta Mini Pizzas
Replace boring crust with softer polenta and swap tomato sauce for creamy pistachio pesto to create a low-cal lunch or dinner that tastes surprisingly indulgent.
1/2 cup extra-virgin olive oil
1/3 cup dry-roasted, unsalted pistachios
2 fresh garlic cloves, peeled
1/2 teaspoon sea salt
4 cups chopped fresh basil
1/2 cup shredded Parmesan cheese
6 1/4-inch thick pre-made polenta slices
1/2 medium tomato, cut into 6 thin slices
3/4 cup vegetable medley (such as asparagus, broccoli, and green beans)
1/2 cup sliced mushrooms
3/4 cup grated mozzarella cheese
1/2 teaspoon black pepper
1. Combine olive oil, pistachios, garlic, sea salt, and basil into a blender or food processor, blending until a smooth sauce forms. Add Parmesan and blend until just smooth. Add salt and pepper.
2. Preheat broiler. Spray a medium skillet with cooking spray and set over medium-high heat. Add polenta slices and cook 3 to 4 minutes on each side until browned. Set aside.
3. Spray skillet with more cooking spray. Add mushrooms and sauté 3 minutes, stirring constantly. Add vegetable medley and sauté another 7 minutes until tender. Top each polenta slice with 1 teaspoon pesto, 1 tomato slice, 2 tablespoons each vegetable medley and mozzarella, and 1 dash pepper. Broil until cheese melts and becomes browned, about 5 minutes.
Nutrition score per serving: 280 calories, 10g fat (6g saturated), 23g carbs, 8g protein, 5g fiber, 3g sugars.
Eating smart and staying healthy .