Super Fast Vegetarian Pizza
1 tablespoon olive oil
1 medium zucchini — diced
1 medium yellow crookneck squash — diced
1/2 teaspoon dried crushed red pepper flakes
16 ounces baked cheese pizza crust such as Boboli
14 ounces mushroom pizza sauce
3 large cloves garlic — minced
4 ounces mozzarella cheese — shredded
1/2 cup sun-dried tomatoes — drain, thinly sliced
1/3 cup parmesan cheese — grated
Preheat oven to 450F. Heat oil. Add zucchini, yellow squash and red pepper; sauce until veggies are almost tender, about 5 minutes.
Place pizza crust on baking sheet. Spread mushroom sauce over. Sprinkle with garlic, then mozzarella. Top with squash mixture and tomatoes. Sprinkle with Parmesan. Bake pizza until cheese melts and crust is crisp, about 13 minutes.
Per Serving (excluding unknown items): 294 Calories; 12g Fat (34.9% calories from fat); 12g Protein; 36g Carbohydrate; 3g Dietary Fiber; 15mg Cholesterol; 648mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 2 Fat.
Reuben Pizza
6 tablespoons Dijon mustard
4 small Bobolis (baked cheese pizza crusts) (two 8−ounce packages)
12 ounces shredded Swiss cheese
12 ounces thinly sliced corned beef
2 2/3 cups drained jar−packed sauerkraut
2 teaspoons caraway seeds
Position rack in center of oven. Place baking sheet on rack and preheat to 450F for 30 minutes. Meanwhile, spread 1 tablespoon mustard on each Boboli.
Sprinkle each with 1 1/2 ounces (about 1/3 cup packed) cheese. Arrange 3 ounces corned beef over, folding slices to fit if necessary. Spread 1/2 tablespoon mustard over beef. Arrange 2/3 cup sauerkraut over. Spread 1 1/2 ounces cheese over, pressing to adhere. Sprinkle each with 1/2 teaspoon caraway seeds. Place pizzas on hot baking sheet. Bake until heated through and cheese on top melts and is beginning to color, about 12 minutes.