Recipes and Suggestions For You
Cooking Tips
- Toppings like sun dried tomatoes, spinach or basil usually cook best if put on before any cheese so they don’t burn.
- Toppings like nuts and pepperoni usually go on last so they get a bit toasted.
- Veggies high in water content (like zucchini, mushrooms, bell peppers) should be sautéed first.
- Meat such as sausage should be pre-cooked.
Some Favorite Topping Recipes
Harvest Pizza
- Prepare dough on parchment paper, add sauce
- 1 medium sweet potato, peeled, chopped into small cubes and
pre-cooked (3-4 minutes in a covered dish in microwave or sauté on stovetop till tender). - 1 cup grated mozzarella cheese
- 1/4 cup gorgonzola cheese
- 1/4 cup of walnuts
Pineapple Twist
- Prepare dough on parchment paper, add sauce
- 1 cup grated mozzarella cheese
- 1 jalapeño. Remove seeds, mince into small pieces and sprinkle on
- 1/2 cup fresh pineapple, cubed
Tom’s Pizza
- Prepare dough on parchment paper, add sauce
- Half cup sliced sundried tomatoes
- 1 cup grated mozzarella cheese
- ¼ cup Locatelli pecorino Romano cheese
- ¼ cup of pine nuts on top
Smokin’ Nuts
- Prepare dough on parchment paper, add sauce
- 1/2 cup grated mozzarella cheese
- 1/2 cup grated smoked gouda cheese
- 1/4 cup chopped walnuts
- Omnivores add 3 strips cooked crumbled bacon
Simple Combo Spring Pizzas
- Pizza sauce, chopped fresh spinach, feta and mozzarella cheeses.
- Same as above, but substitute Pesto for spinach.
Way Off The Beaten Path Pizzas
- Instead of a red sauce use a layer of fig preserve. Top with a 50/50 mix of gorgonzola and mozzarella. An amazing treat or hors d’oeuvre with wine!
- Instead of a red sauce use a layer of mango chutney, BBQ chicken wing meat (as hot as you want!) mozzarella and blue cheese.
Katherine’s Dessert Pizza
- Press out dough onto parchment paper
- Cover with thin slices of apples or pears or any fruit mix and melt:
- 2 tablespoons butter
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- Pour mix over fruit/dough
- Bake at 350º F for about 20 minutes
No Cheese?
If you’re dairy free we have a few suggestions.
There are quite a few cheese substitutes out there, not all created equal by any means. MANY people tell us their favorite cheese-like substitute is Daiya. We’ve only tried the mozzarella, it melts well, and we get an overall very good response. This one is gluten free and soy free as well, so that’s a bonus! It’s in the refrigerated section of many markets so you shouldn’t have too much trouble finding it.
If you don’t want to use cheese at all – to keep the sodium levels and calories down – and you don’t want to use a cheese substitute than here are some suggestions for you:
Savory Peppers and Onion
- Saute 1 sweet onion and 1 sweet red bell pepper
- When the onions are golden brown add a couple of tablespoons of balsamic vinegar.
- Let the vinegar reduce down to coat the vegetables (about 2 minutes)
- Top the pizza with this, it’s ‘meaty’, you won’t miss the cheese and it only adds about 11 mg of sodium to the pie, or about 3 mg per serving
Asparagus, Walnuts and Arugala
- Saute 1 cup of chopped fresh asparagus and 1/2 cup (2 oz. by weight) of chopped walnuts. If you’d like, use olive oil and some garlic.
- Top pizza with this mixture and bake.
- Remove one or two minutes before it’s done and add fresh, chopped Arugala (to cover).
- Put back in oven for the last minute or two to lightly warm the arugala.
- Adds about 20 mg of sodium to the pie, or about 5 mg per serving
