27
Nutritional information per serving (based on 12 servings total for 2 crusts):
Calories 114 (22% from fat) · • carb. 22g • pro. 9g • fat 3g • sat. fat 0g
• chol. 0mg • sod. 209mg • calc. 23 mg • fiber 1g
White Pizza with Olives,
Grape Tomatoes & Bacon
If you are averse to ricotta, replace it with
1
⁄
3
cup (75 ml) of pizza sauce;
either way the toppings will be sure to please.
Makes one 10 to 12-inch (25 cm - 30 cm) pizza
½
recipe, Basic or Gluten Free Pizza Dough
(preceded recipes)
1½
teaspoons (7 ml) olive oil
¼
cup (60 ml) ricotta, strained if especially wet
1
garlic clove, finely chopped
¼
teaspoon (5 ml) kosher salt
Pinch freshly ground black pepper
½
cup (125 ml) pitted kalamata olives
½
cup (125 ml) grape tomatoes, halved
¼
cup (60 ml) grated or shredded Pecorino Romano
4
slices bacon, cooked and crumbled
Pinch crushed red pepper, optional
6
Medium to large fresh basil leaves, torn
1. Stretch or roll the dough to a 10 or 12-inch (25 or 30 cm) round and fit
onto an oiled pizza screen or into the provided baking pan (oiled).
Brush the top of the dough with the olive oil and then dollop the ricotta
across the surface, leaving about 1 inch (2.5 cm) around the edges for
a crust. Evenly distribute the remaining ingredients, in the order listed,
except for the basil.
2. Adjust the rack to position 3. Set to Pizza, 12-inch (30 cm) fresh at
450°F (232°C) for 14 minutes. Once is preheated, slide pizza into the
oven. Check a few minutes before cooking time is finished so that the
pizza is not too dark.
3. Top with the torn basil leaves and slice and serve.
Nutritional information per serving (based on 6 servings):
Calories 193 (35% from fat) • carb. 24g · pro. 9g • fat 7g • sat. fat 2g
• chol. 13mg • sod. 575mg • calc. 20mg • fiber 1g
Spinach & Garlic Pizza
One of our favourite combinations, and it is simple to
prepare and sure to please all.
Makes one 10 to 12-inch (25 to 30 cm) pizza
2
teaspoons (10 ml) olive oil, divided
1
garlic clove, thinly sliced
2
cups (500 ml) packed fresh spinach
¼
teaspoon (1 ml) kosher salt
Pinch freshly ground black pepper
½
recipe Basic or Gluten Free (page 26 and 27) Pizza Dough
1
⁄
3
cup (75 ml) prepared pizza sauce
4
ounces (115 g) fresh mozzarella, sliced or cubed
Pinch crushed red pepper, optional
1. Put 1 teaspoon (5 ml) of the oil into a medium skillet set over medium-
low heat. Once hot, add the garlic and sauté until softened, but not
browned. Add the spinach along with the salt and pepper. Sauté until
just wilted, but still bright green. Remove and cool slightly.
2. Stretch or roll the dough to a 10 or 12-inch (25 or 30 cm) round and fit
onto an oiled pizza screen or into the provided baking pan (oiled).
Brush the top of the dough with the olive oil and then spread the sauce
across the surface, leaving about 1 inch around the edges for a crust.
