1. Pizza Margherita
Preheat oven to 500°F. Brush cookie sheet with olive oil and roll out prepared dough. Chop ¾ cup plum tomatoes and mix with 1 tsp olive oil. Put the tomatoes on dough and top with 4 oz sliced mozzarella. Bake 6 to 8 minutes or until edges are golden brown. Top with thinly sliced fresh basil, kosher salt and pepper. Serves 3 to 4.
2. Grilled Pepperoni Pizza
Preheat grill on medium high. Roll out prepared dough on floured surface until thin. Turn grill to medium and grill dough 2 to 3 minutes. Remove dough and brush grilled side with olive oil. Top with ½ cup pasta sauce, pepperoni as desired, 8 oz sliced mozzarella, 2 cups baby spinach, and ¼ tsp crushed red pepper. Return to grill for 3 to 4 more minutes. Serves 4.
3. White Pizza with Lemony Mixed Greens
Preheat oven to 450°F. Roll out prepared dough (whole wheat if available) on cookie sheet and brush with olive oil. Sprinkle with ¼ tsp crushed re d pepper and ½ tsp Italian seasoning, then top with ½ cup shredded mozzarel la and 1 tbsp grated Parmesan. Bake 5 to 7 minutes. Whisk together 2 tbsp fresh lemon juice and 2 tbsp olive oil; season with salt and pepper. Remove pizza from oven, top with 3 oz mixed baby greens and pour dressing over top. Serves 4.
4. Sausage Stuffed French Bread Pizza
Preheat oven to 400°F. Split a 24-in. baguette in half lengthwise and remove some of the inside bread. Cut each side into quarters, making 8 shells. Cook 1 lb bulk Italian sausage over medium heat until browned, then add 1 small chopped red pepper, 1 small chopped yellow onion, and 2 cloves minced garlic, cooking 3 to 5 more minutes. Cool slightly, then add to a bowl with ¾ cup low-fat ricotta and 1½ cups marinara. Put the shells on a large rimmed baking sheet and d ivide filling evenly. Top with shredded mozzarella, and bake 10 to 12 minutes. Serves 4 to 5.
5. Chicken Parm Pizza
Preheat oven to 425°F. Roll prepared dough onto 14-in. pizza pan, brush with olive oil, prick with a fork, and bake for 10 minutes. Meanwhile, heat 2 tbsp olive oil in a skillet and brown 1 lb ground chicken, then add 2 cloves chopped garlic, 1 chopped yellow onion. Salt and pepper to taste. Cook for 5 to 6 minutes then add ¼ cup chopped fresh parsley, ½ tsp each dried oregano and crushed red pepper, and 8 oz can tomato sauce. Top par-baked dough with meat sauce and top with 1½ cups provolone cheese. Bake 10 to 12 more minutes. Serves 4.
