Pizza! Pizza! Pizza! author Sara Haas shares two pizza recipes you can make at home, hot and fresh!
Roasted Tomato Margarita Pizza
Makes: One 10-inch pizza
Ingredients
1 pint cherry tomatoes, washed and dried
3 tablespoons extra-virgin olive oil
2 cloves garlic
¼ teaspoon kosher salt
¼ teaspoon black pepper, divided
1 ball dough of your choice, at room temperature
4 ounces fresh mozzarella, sliced
1 cup fresh basil, torn
Directions
Place pizza stone on lowest rack in the oven or, if using a steel, place on the highest rack. Preheat oven to 500°F at least 45 minutes to 1 hour before baking.
Toss the tomatoes with the olive oil, garlic, salt and ⅛ teaspoon black pepper. Spread tomatoes out onto a foil-lined baking sheet and place on top oven rack. While the oven is preheating, bake the tomatoes, stirring once halfway through cooking, until tomatoes are blistered and juicy, 15–20 minutes. Note: Keep your eye on these tomatoes since they’ll be cooking in the oven as it’s preheating.
Sprinkle a bit of fine cornmeal and all-purpose flour on a pizza peel or piece of parchment. Stretch out the dough, shape into a circle and transfer to prepared peel or parchment. Top stretched dough with roasted tomato mixture and cover with mozzarella slices. Sprinkle on top with the remaining ⅛ teaspoon black pepper.
Bake until the cheese is melted and the crust is golden, 8–10 minutes.
Remove the pizza from the oven and transfer it to a cutting board. Garnish with basil, cut into slices and enjoy immediately.
BBQ Kale Pizza
Makes: One 10-inch pizza
Ingredients
1 ball dough of your choice, at room temperature
2 tablespoons Easy BBQ Sauce (see bonus recipe below) or store-bought BBQ Sauce
2 cups stemmed, shredded kale, preferably dinosaur or lacinato
¼ cup thinly sliced red onion
½ cup (2 ounces) low-moisture part-skim shredded mozzarella cheese
½ cup (2 ounces) shredded sharp cheddar cheese
½ green apple, sliced into thin sticks, julienned
1 teaspoon crushed red pepper
Hot sauce, for serving
Directions
Place pizza stone on lowest rack in the oven or, if using a steel, place on the highest rack. Preheat oven to 500°F at least 45 minutes to 1 hour before baking.
Sprinkle a bit of fine cornmeal and all-purpose flour on a pizza peel or piece of parchment. Stretch out the dough and shape into a circle, then transfer to prepared peel or parchment. Spread BBQ sauce over dough leaving a 1-inch border around the edge, then top with kale and onion. Sprinkle mozzarella and cheddar cheese on top.
Bake until the cheese is melted and the crust is golden, 8–10 minutes.
Remove the pizza from the oven and transfer it to a cutting board. Garnish with apple and crushed red pepper, then cut into slices and enjoy immediately. Serve hot sauce on the side.
Bonus Recipe:
Easy BBQ Sauce
Makes: About ½ cup
Ingredients
½ cup ketchup
¼ cup water
2 tablespoons yellow mustard
⅓ cup apple juice or apple cider
1 tablespoon molasses
1 tablespoon Worcestershire sauce
2 tablespoons packed brown sugar
1 tablespoon honey
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
⅛ teaspoon crushed red pepper
1 tablespoon apple cider vinegar
Directions
Combine all ingredients except for the apple cider vinegar in a small pot and bring to a simmer over medium heat. Reduce heat to low and simmer, stirring often, until thickened, about 25–30 minutes. Remove from heat and stir in the apple cider vinegar.
Ingredient Note: For a less sweet sauce, use a lesser amount of brown sugar.
Storage Note: Refrigerate for up to five days.
About the Author
Sara Haas, RDN, LDN, is a professional recipe developer, food photographer and freelance writer. Sara has been featured in Eating Well Magazine, Allrecipes, Shape Magazine, Parents Magazine, USA Today, The Wall Street Journal, and more. She is also the author of Taco! Taco! Taco! and co-author of The Fertility Foods Cookbook.
Pizza! Pizza! Pizza!
Written by Sara Haas, RDN
978-1-57826-968-6, $25.00 hardcover
Published by Hatherleigh Press.
Distributed through Penguin Random House.
Available wherever books are sold.
www.hatherleighpress.com