HEALTHY RECIPES COLLECTIONS

Make it pizza night tonight with these healthy and delicious recipes.

Think pizza can’t be part of a healthy diet? Well think again! It is possible to have a healthy pizza dinner that is both low in saturated fat and loaded with veggies—and even fruit! Boost the fiber content of your meal by 50% simply by using whole-wheat pizza dough, which is widely available in supermarkets (check the label and avoid those that contain trans fats). Or make our Whole-Wheat Pizza Dough, which comes together in a snap. Substituting low-fat mozzarella for regular cheese lowers saturated fat and cholesterol. Then pile on the veggies for extra fiber and nutrients. And don’t forget the fruit—pears, apples and pineapple make great toppings too! Make it pizza night tonight with these delicious EatingWell recipes.

Pizza Dough Recipes | Pizza Recipes | Cooking Tips

Healthy Pizza Dough Recipes

• Pizza Dough Prestissimo
• Quick Pizza Dough
• Quick-Rising Pizza Dough
• Whole-Wheat Pizza Dough
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Healthy Pizza Recipes

• Caramelized Onion & Artichoke Pizza
• Caramelized Onion & Olive Pizza
• Dessert Pizza
• EatingWell's Pepperoni Pizza
• Greens & Gorgonzola Pizza
• Grilled Pizza with Eggplant, Tomatoes & Feta
• Grilled Pizza with Garden Tomatoes
• Grilled Pizza with Pesto, Tomatoes & Feta
• Peperonata & Sausage Pizza
• Pear, Walnut & Gorgonzola Pizza
• Pesto Pizza
  
• Pizza with Broccoli & Black Olives
• Pizza with Potato & Artichoke Topping
• Pizza with White Beans, Prosciutto & Rosemary
• Smoky Corn & Black Bean Pizza
• Tex-Mex Pizza
• Thai Chicken Pizza
• Turkish-Style Pizza
• Wild Mushroom & Sage Pizza
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Pizza Cooking Tips

Grilling Pizza
The first time you slide a circle of dough onto a grill rack, you realize this technique really is going to work. We found that a covered grill with a large surface area is best because it allows you to crisp one side of the crust over hot coals, then flip the crust over onto indirect heat to warm the toppings and melt any cheese.

• Step 1. To cook pizzas on a charcoal grill, build a medium-hot fire in one half of the grill (two bricks placed end-to-end work well as a divider). For a gas grill with two burners, preheat one burner on high, leaving the other unlit. For a single-burner gas grill, preheat on high, and lower the flame to cook the second side of the pizza.
• Step 2. Roll out the pizza dough into 8-inch circles and place on a floured board. Bring the dough and chosen toppings to the grill.
• Step 3. Place 2 of the dough circles on the hot side of the grill. Within 1 minute the dough will puff slightly, and the underside will firm up and be striped with grill marks. Immediately use tongs to flip the crusts over and onto the cooler side of the grill.
• Step 4. Spread half of the toppings on the two crusts. Cover the grill and cook, rotating the pizzas once or twice, until toppings are heated through, about 5 minutes.
• Step 5. Remove the pizzas from the grill. Repeat with the remaining dough and toppings.

Using a Pizza Stone
One way to ensure a really great pizza crust is to use a wood-burning oven that reaches a temperature of at least 600°F, a feature most home kitchens lack. Fortunately, you can transform your regular oven into a pizza oven by baking directly on a hot pizza stone. The unglazed clay surface absorbs and distributes heat evenly, producing a crisp crust. Here are some tips for adapting recipes:

• Place a pizza stone in a cold oven on the lowest rack. Allow at least 30 minutes for the stone to heat before baking the pizza.
• Let the dough come to room temperature before baking. If cold dough is placed directly on a hot pizza stone, the abrupt change in temperature may cause the stone to crack.
• Because pizza stones are porous, they absorb odors. Avoid using soap to clean them. Wash with warm water and use baking soda to remove stubborn stains.

Using a Pizza Peel
The best way to transfer a pizza to a stone is to use a wooden paddle called a peel—and it is much easier to slide a small pizza from a peel than to slide a large one.

• To use a peel for recipes that call for 12 ounces of dough, divide the dough in half and roll each piece into a 10-inch circle. Transfer one crust to a cornmeal-dusted pizza peel. Turn edges under to make a slight rim. Assemble the pizza, using half of the toppings. Make sure the dough slides easily on the peel; add more cornmeal if necessary.
• Open the oven door and set the tip of the pizza peel near the back of the stone. Pull the pizza peel toward you, letting the pizza slide onto the stone. Quickly close the door. Baking time for a pizza baked directly on a stone is shorter than for pan pizza: allow 8 to 10 minutes. Assemble the second pizza on the peel with the remaining dough and toppings while the first one bakes.
• Remove the pizza from the oven with a wide metal spatula to slide the pizza onto a pizza peel or pizza pan.

Buying Pre-Made Pizza Dough
Look for whole-wheat pizza-dough balls at your supermarket. Check the ingredient list to make sure the dough doesn’t contain any hydrogenated oils.

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