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'Cook Yourself Thin' Pizza

Updated 7:31 PM EDT, Wed, Feb 3, 2010

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from Lauren Deen, author of Cook Yourself Thin Faster

 

White Pizza with Roasted Mushrooms

Serves 8 or 12 for starters
Nutrition per serving:
Calories 160, total fat 9g, sodium 212mg, sugars less than 1g


3 tablespoons olive oil
1/2 pound store-bought pizza dough
1 cup reduced-fat ricotta cheese
3 tablespoons grated Pecorino Romano cheese
Freshly ground pepper
5 ounces shiitake mushrooms, stems removed
1/4 teaspoon fresh sage, thinly sliced into ribbons
Pinch of salt

1. Preheat the oven to 450°F. Oil a 17 × 11-inch rimmed baking pan with 1 tablespoon of olive oil.
2. Stretch the dough directly onto the baking pan, pressing and 
gently stretching to fill as much of the pan as possible. (It will not fill 
the entire pan.) Brush with 1 tablespoon of olive oil over the surface of the dough.
3. Spread the ricotta cheese over the pizza. Sprinkle the ricotta with the Pecorino and pepper.
4. Tear the mushroom caps into small pieces and place in a small bowl. Toss with the remaining tablespoon of olive oil, the sage, pinch of salt, and pepper. Scatter the mushrooms over the top of the cheese.
5. Place in the oven and bake for about 15 to 20 minutes, until the crust is fully baked, and transfer to a cooling rack. Cut into slices (kitchen scissors work best) and serve immediately.

Note: To check to see if it's done, remove tray from oven and slide a large spatula under center of pie. Crust should be fully cooked.

 

Pizza with Sweet Peppers and Goat Cheese

Serves 8 or 12 for starters
Nutrition per serving:
Calories 157, total fat 8g, sodium 308mg, sugars 6g

Olive oil cooking spray
11/2 tablespoons extra virgin olive oil
1/2 medium-sized white onion, quartered and thinly sliced
2 (10-ounce) jars (about 2 cups) drained roasted peppers, thinly sliced (packed in water, not oil)
3 tablespoons sugar
1 tablespoon sherry vinegar, preferably aged, 
or best-quality red wine vinegar
1 tablespoon water
Coarse salt (kosher or sea)
1/2 pound store-bought pizza dough
1/4 pound goat cheese, crumbled

1. Preheat the oven to 450°F. Spray a 17 × 11-inch rimmed baking sheet with olive oil spray.
2. Heat the olive oil in a large skillet over medium-low heat. Add the onion and cook until softened but not browned, 5 to 7 minutes, stirring occasionally. Add the roasted peppers and cook for about 5 minutes, stirring. Add the sugar, vinegar, and water and stir until the sugar dissolves. Reduce the heat to low, and cook until the liquid is reduced, about 5 to 7 minutes, stirring occasionally. Season with salt to taste and let the pepper mixture cool slightly. (This can be made a few days ahead and kept refrigerated.)
3. Stretch the dough directly onto the baking pan, pressing and gently stretching to fill as much of the pan as possible. Spread the pepper filling evenly over the dough, place in the oven, and bake for 10 minutes. Rotate the pan, crumble the goat cheese over the surface of the pizza, and continue to bake for an additional 7 to 10 minutes, until the center of the pie is fully cooked. (Check by lifting the bottom of the pie with a large metal spatula.)
4. Remove from the oven and transfer to a cooling rack. Cut into slices (kitchen scissors work best) and serve.
 

First Published: Jan 27, 2010 4:36 PM EDT

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