In our house pizza is one of those staple dishes our family can always agree on, but some weeks we need it quick and light. That is where these recipes come in handy.
We can’t always do the heavy pizza loaded with sausage, pepperoni, mushrooms, and bell peppers (even though it sure is good when we do), so we top them with lighter choices found in the vegetable drawer. And when we’re up against a tight schedule, we have turned to using quick and creative crusts like naan, whole wheat pitas, and even portobello mushrooms.
Everyone is happy because we let each person design their own pizza, putting out lots of options for toppings. We have gotten really competitive at times, trying to outdo each other by making our pizzas very unique and visually stunning. My husband and I will combine toppings that may be a little off the norm for pizzas, but the results have been pretty tasty. It’s fun to be adventurous! This is also the perfect occasion to use up extra veggies and cheeses that you have bought and can’t use in a full recipe. Think leftover asparagus, broccoli, and that half of an onion sitting in the veggie drawer. That sounds pretty good together!
Well Bobby has cooked up with some creative and healthy ideas for this classic dish. Try the Smoked Salmon Pizza with goat cheese, chives, fresh dill, salmon, shallot, and arugula atop a crispy naan crust—a delicious combination of flavors! Or if you like feta cheese, make the Mediterranean Pita Pizza. Its tangy Smoky Eggplant Spread puts it over the top. For something really different try the Mexican-Style Pizza on Portobellos. Corn, salsa, black beans, Monterrey Jack cheese, avocado, and cilantro on portobellos are so nutritious, you’ll want to have a fiesta! You can find all of these recipes at cookingwithpauladeen.com
No matter which pizza you choose, rest assured that you can make this comforting family favorite lighter and tastier. What are some fun toppings and bases you have used for pizzas lately?