WHOLE-WHEAT BRUSSELS SPROUT, SQUASH AND RICOTTA PIZZA
This colorful pizza is packed with vitamin C, calcium, iron and fiber. We also reduce the amount of cheese (and fat) by dolloping fresh ricotta and sprinkling Parmesan on the pizzas after they're baked.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings (two 11-inch pizzas)
Number Of Ingredients 18
Steps:
- Stir together the warm water, honey and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.)
- Whisk the flour and 1/2 teaspoon salt together in a medium bowl. Add the foamy yeast mixture and olive oil and mix together with a stiff rubber spatula. Form the dough into a uniform ball in the center of the bowl. Be sure to scrape and use any dough stuck to the sides. The dough will be very sticky at this stage. Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours.
- Lightly dust a baking sheet with flour. Sprinkle a generous amount of flour on a clean, dry work surface. Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch. Form the dough into 1, 2 or 4 balls, for large, medium and small pizzas. Place the dough ball(s) on the prepared baking sheet. Cover loosely with plastic wrap or a dish towel and let rest for 30 minutes. The dough can then be shaped and cooked as desired or wrapped well and frozen for up to 1 month. Thaw frozen dough at room temperature, shape and cook as desired.
Nutrition Facts : Calories 490, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 20 milligrams, Sodium 890 milligrams, Carbohydrate 66 grams, Fiber 13 grams, Protein 21 grams, Sugar 4 grams
RICOTTA, SQUASH AND HONEY FLATBREAD
Both the vegetables and flatbreads take almost no time to grill, making this a breeze to throw together at the last minute.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 flatbreads
Number Of Ingredients 10
Steps:
- Stir together the ricotta with a large pinch of salt and few grinds of pepper in a medium bowl. Cover and refrigerate until ready to use.
- Prepare an outdoor grill for medium-high heat. Brush the grill grates with oil. Toss together the squash and zucchini slices, 1 tablespoon of the oil, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Grill the vegetables, turning once, until nicely marked and just tender, 2 to 3 minutes per side. Remove to the large bowl and toss with the juice of one of the lemon halves.
- Brush the tops of the flatbreads with the remaining tablespoon oil and sprinkle with salt and pepper. Spread a quarter of the ricotta over each flatbread. Divide the grilled vegetables among the flatbreads. Transfer the flatbreads to the grill, cover and cook until the bottoms are slightly charred and crisp in spots and the ricotta is warm, 3 to 5 minutes.
- Remove to serving plates and top each with a drizzle of oil, a squeeze of the other lemon half, some lemon zest and a drizzle of honey. Sprinkle with salt and red pepper flakes, then top with the fresh herbs.
BUTTERNUT SQUASH AND ARUGULA PIZZA
Provided by Valerie Bertinelli
Categories main-dish
Time 2h40m
Yield 4 to 6 servings (one 14-inch pizza)
Number Of Ingredients 18
Steps:
- For the dough: Combine the flour, rosemary, yeast, sugar and 1 teaspoon salt in a food processor and pulse to combine. Add 3/4 cup warm water and the oil and process until the dough forms a ball. Transfer to a large, lightly oiled bowl and cover with plastic wrap. Let stand in a warm, draft-free place until doubled in size, about 1 1/2 hours.
- For the topping: Meanwhile, preheat the oven to 400 degrees F.
- Toss the squash with 1/2 tablespoon of the olive oil, 1/4 teaspoon salt and pepper to taste. Roast until just tender, about 10 minutes.
- In a small saucepan over medium-low heat, add the remaining 2 tablespoons olive oil and the sage, rosemary, red pepper flakes and garlic. Heat for 1 to 2 minutes, just to infuse the oil.
- Sprinkle cornmeal or flour on a 14-inch pizza pan and set aside.
- Liberally flour a clean work surface. Place the dough on top and use your hands to stretch it out into a 14-inch circle. Carefully lay the dough on the pizza pan. Brush the infused oil onto the dough. Top with the mozzarella and the roasted squash, leaving a 1-inch border around the edge. Bake the pizza until the crust is golden brown, 14 to 18 minutes. Carefully sprinkle the goat cheese evenly on top.
- Toss the arugula with the 2 teaspoons olive oil, lemon zest and juice and a pinch of salt and black pepper. Top the pizza with the arugula, then cut into slices to serve.
GRILLED PIZZA WITH RICOTTA AND SUMMER SQUASH
This recipe uses an already prepared pizza crust. You can use a fresh or frozen dough or make your own. Everything grills quickly so this can be made in less than half an hour. From "Real Simple" magazine.
Provided by threeovens
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat grill (or indoor grill pan) to medium heat; use a large baking dish and toss squash and green onions with 2 tablespoons of the oil and season with salt and pepper.
- Grill vegetables until cooked through - 4-6 minutes/side for squash and 1-2 minutes/side for the onions; cut up onions and return vegetables to the baking dish.
- Divide the dough into 4 equal pieces and stretch each into an 8-inch round; brush each side with oil.
- Grill dough until cooked through, about 2-3 minutes per side (it will puff up).
- Dollop ricotta cheese on all four pizzas and top with grilled vegetables.
- Meanwhile, prepare a salad with the arugula and radishes; toss with the vinegar, 2 tablespoons oil, salt and pepper.
- Drizzle pizzas with additional oil and serve with the salad.
Nutrition Facts : Calories 416.1, Fat 35.1, SaturatedFat 12.1, Cholesterol 56.5, Sodium 115.4, Carbohydrate 12.3, Fiber 3.2, Sugar 4.5, Protein 15.6
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