FIVE EASY PIZZAS
Next time you feel like calling for pizza, head for your kitchen instead of the phone.
These recipes are a cinch to make and all really deliver--they're low in fat--each under 5
grams--and delicious. There's enough dough for six individual-size pizzas, so you can
bake one or more at a time. (You can also freeze the dough.) And if you don't have a
food processor, make the dough by hand and burn up a few calories before dinner.
EASY PIZZA DOUGH
3 1/2 cups all-purpose flour
1 cup whole-wheat flour
2 envelopes rapid-rise yeast
1 1/2 teaspoons salt
1 teaspoon sugar
1 1/2 cups hot water (120 F to 130 F)
1. Food processor: Mix flours, yeast, salt and sugar in a food processor. With machine
running, slowly add water. Process until dough forms a ball. Process 1 minute longer
until dough is smooth and elastic. By hand: Stir dry ingredients in a large bowl. Stir in
water until dough pulls away from sides. Knead on floured surface 5 minutes or until
2. Place dough on a floured surface, cover with plastic wrap and let rest 10
minutes (dough will just start to rise).
3. Divide dough into 6 pieces. Shape each into a disk. Use one or more right away, or
wrap individually and refrigerate up to 2 days or freeze up to 3 months.
4. To bake: Put oven rack in lowest position. Heat oven to 500 F. Sprinkle cornmeal on a
large cookie sheet.
5. For each pizza: On floured surface with floured fingers, pat 1 piece of dough into a
5-inch round, then stretch into an 8-inch circle. Place on cookie sheet (you can bake 2 at a
time). Add one of the toppings at left, leaving a 1-inch edge. Bake 11 to 12 minutes until
crust is golden and crisp.
* Serves 1.
1. The TLT Pizza
Top with strips of fat-free smoked turkey breast (3 slices), then 2 Tbsp shredded low-fat
Jarlsberg cheese and 1 sliced plum tomato. Bake. Remove from oven. Sprinkle with 1/3
cup shredded lettuce dressed with 1 teaspoon low-fat mayonnaise.
2. Tuna Melt
Flake a 3-ounce can water-packed tuna over dough. Top with 1/4 cup pimiento strips
and 2 Tbsp each low-fat process cheese spread and thinly sliced red onion.
Spread with 1/4 cup fat-free refried beans. Top with 1/4 cup chili-style chunky tomatoes,
8 thin slices fresh or pickled jalapeno pepper and 2 Tbsp low-fat Monterey Jack cheese.
Process 1/4 cup each low-fat ricotta cheese and basil leaves until smooth. Spread over
dough. Top with 3 sliced plum tomatoes and 1 1/4 tsp grated Parmesan cheese. Bake.
Top with shredded basil leaves.
5. BBQ Chicken
Toss 1/2 cup raw cut-up chicken tenders with 2 tablespoons fat-free barbecue sauce.
Scatter on dough. Top with 2 Tbsp shredded low-fat Cheddar cheese, and a sliced scallion
and mushroom. Bake. Remove from oven. Top with cilantro leaves.