Author Sara Haas presents two delightful pizza recipes to prepare at home – fresh and delicious!
Roasted Tomato Margarita Pizza
Yield: 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 of dough (your choice), at room temperature
4 ounces fresh mozzarella, sliced
1 cup fresh basil, torn
Instructions:
Preheat your oven to 500°F, positioning the pizza stone on the lowest rack or the steel on the highest rack. Allow at least 45 minutes to 1 hour for preheating.
Toss the cherry tomatoes with olive oil, minced garlic, kosher salt, and ⅛ teaspoon of black pepper. Spread the tomatoes on a foil-lined baking sheet and place on the top rack of the oven. Bake while the oven is heating, stirring once halfway through, until the tomatoes become blistered and juicy, approximately 15–20 minutes. Watch closely as they will cook while the oven heats.
Dust a pizza peel or parchment with a mixture of fine cornmeal and all-purpose flour. Stretch the dough into a circle and transfer it onto the prepared surface. Top with the roasted tomatoes and mozzarella slices, then sprinkle the remaining ⅛ teaspoon black pepper over the top.
Bake until the cheese has melted and the crust achieves a golden color, about 8–10 minutes.
Once done, transfer the pizza to a cutting board, garnish with fresh basil, slice, and serve immediately.
BBQ Kale Pizza
Yield: One 10-inch pizza
Ingredients:
1 ball of dough (your choice), at room temperature
2 tablespoons Easy BBQ Sauce (see the bonus recipe below) or store-bought variety
2 cups 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, julienned
1 teaspoon crushed red pepper
Hot sauce, for serving
Instructions:
Position a pizza stone on the lowest rack or a steel on the highest rack of the oven and preheat to 500°F for at least 45 minutes to 1 hour.
Lightly dust a pizza peel or parchment with a mix of fine cornmeal and all-purpose flour. Shape the dough into a circle and place it on the prepared surface. Spread BBQ sauce over the dough, leaving a 1-inch border, then layer with kale and onion. Top off with mozzarella and cheddar cheese.
Bake until the cheese is bubbly and golden, approximately 8–10 minutes.
Remove from the oven and place on a cutting board. Garnish with apple slices and crushed red pepper, slice, and serve hot with hot sauce on the side.
Bonus Recipe:
Easy BBQ Sauce
Yield: About ½ cup
Ingredients:
½ cup ketchup
¼ cup water
2 tablespoons yellow mustard
⅓ cup apple juice or cider
1 tablespoon molasses
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar, packed
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
Instructions:
In a small pot, combine all ingredients except the apple cider vinegar. Heat over medium until simmering. Reduce to low and continue to simmer, stirring frequently, until the mixture thickens, around 25–30 minutes. Remove from heat and stir in the apple cider vinegar.
Ingredient Note: For a less sweet sauce, reduce the amount of brown sugar.
Storage Note: Will keep in the refrigerator for up to five days.
About the Author
Sara Haas, RDN, LDN, is a talented recipe creator, food photographer, and freelance writer. Sara’s work has appeared in publications such as Eating Well, Allrecipes, Shape, Parents, USA Today, The Wall Street Journal, and many others. She is also the author of Taco! Taco! Taco! and co-author of The Fertility Foods Cookbook.
Pizza! Pizza! Pizza!
Authored by Sara Haas, RDN
ISBN: 978-1-57826-968-6, $25.00 hardcover
Available from Hatherleigh Press and distributed through Penguin Random House. Purchase at your preferred retailer.
Visit www.hatherleighpress.com for more details.
