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TIP For the best quality refrigerated pizza dough, look for the 1-pound bags of fresh dough sold in grocery stores (usually in the dairy section), or pick it up from your local pizzeria.

BACON, EGG AND TOMATO PIZZA

1 pound pizza dough

1/2 cup part-skim ricotta

2 to 3 medium tomatoes, thinly sliced

3 slices cooked bacon, chopped

1 tablespoon prepared pesto sauce

1 tablespoon grated Parmesan cheese

3 eggs

1. Preheat oven to 450. Coat a large baking sheet pan with cooking spray.

2. Working on a lightly floured surface, roll and/or stretch the dough to a 15-by- 12-inch rectangle and transfer the dough to the prepared pan.

3. Spread ricotta over the surface of the dough, leaving a 1/2-inch border clear all the way around. Top with a layer of the tomato slices and sprinkle with the bacon. Drop 1/8-inch bits of the pesto over the entire surface and sprinkle with the Parmesan cheese. Bake 10 minutes, and remove the pizza from the oven.

4. Crack 3 eggs in a row on the pizza, return to oven and bake until the white is set and the yolk still somewhat runny, about another 9 minutes. Remove from oven and pierce the yolks to allow them to run over the surface of the pizza. To serve, cut into 8 squares. Makes 4 servings (2 slices for each serving).

Nutritional analysis for each serving: 447 calories, 21 g protein, 59 g carbohydrates, 3 g fiber, 14 g fat, 5 g saturated fat, 1103 mg sodium

THREE-CHEESE PIZZA

1 tablespoon olive oil

2 cloves garlic, minced

11/2 cups chopped onion

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1 (12-inch) prepared thin pizza crust (cooked and ready-to-heat)

1 cup part-skim ricotta

1 cup shredded light mozzarella

3 plum tomatoes, cut (lengthwise) in thin slices

1/4 cup grated Parmesan

1. Preheat the oven to 425 degrees.

2. Heat the oil in a large nonstick skillet over medium high. Add the garlic and onion and cook, stirring occasionally, until onion is golden and very soft, about 10 minutes. Stir in oregano and thyme and set aside.

3. Meanwhile, place the prepared crust on the baking sheet. Combine the ricotta and mozzarella cheeses; spread over surface of the crust, leaving a 1/2-inch border clear all the way around. Top with the tomatoes and then the onion mixture; sprinkle with the Parmesan and bake 10 minutes, until the cheese is bubbly and melted. Makes 4 servings.

Nutritional analysis for each serving: 454 calories, 26 g protein, 47 g carbohydrates, 3 g fiber, 18 g fat, 8 g saturated fat, 769 mg sodium

GREEK PIZZA WITH SHRIMP

1 tablespoon olive oil

3 cloves garlic, minced

1/2 cup chopped onion

1 (14.5-ounce) can diced tomatoes

1/2 teaspoon dried oregano

(1 1/2 teaspoons fresh)

1 pound refrigerated pizza dough

2 cups fresh spinach, coarsely chopped

12 ounces medium peeled shrimp

1 cup crumbled feta cheese

1. Preheat oven to 450 degrees. Coat a baking sheet pan with cooking spray.

2. Heat the oil in a large nonstick skillet over medium high. Add the garlic and onion and cook, stirring, until somewhat softened, about 3 to 4 minutes. Add the tomato and oregano, bring to a boil and immediately reduce heat and simmer 10 minutes, until most of the watery liquid is evaporated.

3. Meanwhile, working on a lightly floured surface, roll the dough out to a 12-inch circle and transfer to the prepared baking sheet pan. Top with the tomato sauce, then spinach. Arrange the shrimp evenly over the spinach and sprinkle with the feta. Bake until shrimp and crust are cooked through, about 20 minutes. Makes 4 servings.

Nutritional analysis for each serving: 514 calories, 31 g protein, 65 g carbohydrates, 4 g fiber, 14 g fat, 6 g saturated fat, 1510 mg sodium

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