Friday night has become “Pizza Night” in our house. I really enjoy using non-traditional pizza ingredients to create a unique mealtime. This weeks creations are as follows (from L-R): Pizza Martguerita – I use fresh tomatoes, low fat mozzarella and fresh basil to create a low fat version of this classic, Polenta Pizza – For this pizza, I use turkey sausage, polenta, fresh basil,low fat ricotta, Asiago cheese and shredded mozzarella, and finally my favorite – Date and Prosciutto Pizza – with arugula and Gorgonzola cheese topped off with a hint of balsamic vinegar.
My secret to successful homemade pizzas is to pre-heat a pizza stone in the oven for an hour at 500 degrees. Lower the temp to 450 and bake for 12-15 minutes for a really crisp crust. I normally use pizza dough but lately I’ve found that the pre-made pizza shells from Publix are thin, easy to use and make a delicious crust.