Makes three 9- to 10-inch crusts or thirty 2-inch crusts / All-purpose flour gives the dough a light, silky quality; whole-wheat flour adds fiber and nutrients. Prep tip: This is a snap to make in a stand mixer fitted with a dough hook, but you can certainly do it by hand. View recipe.
Serves 4 (makes one 9-inch pizza). Using the flavor profile of Italian sausage on grated zucchini serves the desire for meat without the need to actually eat it -- that's why the squash mixture is called "squasage." View recipe.
Serves 8 / Enjoy the light, summery flavor of pesto combined with fresh tomatoes and healthy turkey or chicken sausage. Look for sausage with less than 5 grams of fat per serving and minimal sodium. View recipe.
Pizza Del Sol Yields 1 10"-round pizza Enjoy the flavors of the Mediterranean in this Greek-inspired pizza topped with fresh spinach, artichoke hearts, feta cheese and kalamata olives. View recipe.
Serves 8 / For milder flavor, substitute 1/2 cup shredded smoked mozzarella for the Gorgonzola. The intensely flavored tomato sauce can be made in 30 minutes; it’s also a great sauce for pasta or lasagna. View recipe.
Serves 4 (makes one 9-inch pizza) / Prep tips: Making ricotta is dead simple; leftovers are great on crackers. Of course, purchased ricotta would be fine, too. Whole flaxseeds provide a delectable crunch and added fiber; you could also use sunflower seeds. The combination of hot, creamy, cool, and crunchy is heavenly. View recipe.
Makes 2 / Marjoram and oregano both belong to the genus Origanum; their flowers taste similar and can be used interchangeably. The flowers of both herbs, like their leaves, are spicy with a sweet perfume. View recipe.
Serves 8 / Fresh spinach adds lightness to this thin-crust pizza; arugula makes a nice substitute. Prep tip: The dough can be made ahead of time and stored, but for a quicker dinner, use ready-made flatbread, such as organic Rustic Crust. View recipe.
Serves 8 / This pizza bursts with flavor while providing a healthy dose of fiber and antioxidants. If you prefer, substitute thinly sliced fresh tomatoes for the sun-dried tomatoes. View recipe.
Serves 4 (makes one 10-inch pizza) / This pie has great flavor hooks: sweet, sour, salty. The recipe may yield more onions than you’ll need; save the rest for another pizza or as a topping on grilled sandwiches. Prep tips: This is a good use for semi-hard peaches, both in terms of texture and acid. It also works with sliced, grilled pineapple. If you’re a carnivore, put thin slices of prosciutto on top of fruit before covering grill (step 3); or garnish with a sharp cheese, such as Asiago. View recipe.
Serves 8 (makes two 10-inch pizzas) / This is a riff on the flavors of Provence, especially if you use niçoise olives. View recipe.
Serves 4 / This marinated eggplant is also wonderful on sandwiches. Eggplants soak up oil like sponges; try salting them before cooking to reduce the amount of oil needed. View recipe.
Makes 16 / Citrus-flavored, bite-size appetizers. Prep tip: Because it’s a little tricky to transfer loaded crusts to the grill one at a time, assemble these little pizzas on a metal screen or rack that can go directly on the grill. View recipe.
Total Time: 25 minutes Serves 4 / Broccoli rabe is a good source of vitamin C and iron. Look for crisp, tender, brightly colored leaves. Prep tips: If you can’t find broccoli rabe, fresh spinach or baby broccoli are fine substitutes. Serving tip: Accompany with a simple salad of thinly sliced pear, fennel, and shaved pecorino cheese tossed with vinaigrette. View recipe.
Grilled Garlic and Arugula Pizza Serves 8 The arugula in this unusual pizza adds a crisp texture and a distinct mustard-like aftertaste. For a different variation, add 1/2 cup pine nuts on top of the pizza. View recipe.