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Recipe: Homemade Personal Pizzas

When I was a kid, Sunday night was TV and pizza night.  I wasn’t allowed to watch much TV, so it was a treat, as was the ½ pepperoni and mushroom and ½ plain pizza.  Of course, there was also a salad and Yoo-Hoo.  Though it’s been years since I had Yoo-Hoo, I still love a relaxing night of eating pizza and watching a movie.

I’m unimpressed with the traditional offerings of the many thousands of pizzerias in the city – but the best I’ve had in NYC have been a simple slice of cheese pizza.  Due to all the cheese (which is high in saturated fat), a lot of bread, and other fatty topics, a single slice often totals over 300 calories.

Instead of indulging all the time, I like to make a few alterations and make it healthier! Here are a few of my own ideas, but please share yours in the comment box below.

Homemade Personal Pizzas

5 pizzas, Makes 20-24 small slices

*Follow yesterday’s blog to make your own whole wheat dough, but divide it into 4 even pieces rather than 8 balls.  While the dough is rising, prepare the toppings from the list below or use what you’ve got in the fridge! (TIP: If you want to save time and skip the dough, use a whole wheat personal sized pita instead)

  1. Spicy Chicken and Broccoli – 8 ounces ground chicken sauteed with 1 teaspoon olive oil and a pinch of red pepper flakes, 1 cup chopped broccoli, 2 cups crushed tomatoes and 3 ounces of mozzarella cheese, grated
  2. Caramelized Onion and Pesto – 1 ½ tbsps pesto, 2 sweet onions, 3 tbsps of half-skim ricotta
  3. Sautéed Greens with a Roasted Squash Puree –½ bunch of greens sautéed in 1 1 tsps of olive oil (and add a tbsp of water halfway through the sauté), and any type of winter squash halved, seeded, roasted (like this) and pureed with an immersion blender (you’ll need about ¾ cup), 3 ounces goat cheese
  4. Margherita – 1 cup homemade tomato-basil sauce and 3-4 ounces shredded mozzarella
  5. Olives, Artichoke, and Shallot– 1-2 finely chopped shallots and sautéed in 1 tbsp olive oil, ½ cup chopped black or kalamata olives, 1 package of frozen artichoke hearts, thawed and sliced (ideally fresh, but it’s not artichoke season), 2 tbsp finely chopped fresh rosemary

Preheat the oven to 425° F.  Using a rolling pin and a sprinkle of corn meal on the counter, roll the dough until it can (at minimum) cover an area 8×8.  Place it on a cookie sheet or the underside of a roasting pan.  Arrange your selected ingredients and sprinkle with salt and pepper.  Bake for 15-20 minutes or until tops are starting to brown.

NUTRITION INFORMATION:  Highly variable depending on your toppings!  Each slices will be about 75-100 calories.  The slices are lower in fat and higher in vitamins and minerals than traditional pizza slices.

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