Faster than the delivery guy can arrive at your door, you can have “homemade” pizza ready, using a variety of options for the crust. Refrigerated pizza dough, often sold in 1-pound bags in the dairy section of supermarkets and specialty stores, is the closest thing to pizzeria pizza crust. Ready-made pizza shells, such as Boboli (which is preseasoned) or Mama Mary’s (which is not), are breadier but they have a pleasant flavor and are very convenient. The Greek “pizza” is made on a pita: similarly, try making a Mexican-style pizza on a tortilla.
Bacon and caramelized onion pizza
Preparation time: 10 minutes
Cooking time: 25 minutes
Yield: 4 servings
Keep a ready-made pizza shell in the freezer for an easy, quick supper.
1 uncooked prepared pizza crust (about 14 ounces)
6 slices bacon
2 onions, thinly sliced
1 cup part-skim ricotta cheese
1 tablespoon grated Parmesan
2 tablespoons chopped fresh parsley
1. Heat the oven to 450 degrees. Place the bacon in a large skillet over medium high heat; cook, turning, until crisp, about 6 minutes. Drain on paper towels; cool. Crumble into 1/2-inch pieces.
2. Add the onion to the skillet; cook, stirring, until soft and golden, 12-14 minutes.
3. Place the crust on a greased baking sheet. Spread the ricotta over the crust, leaving a 1-inch border. Distribute the onion and bacon across the top; sprinkle with Parmesan. Bake until the cheese melts, about 8 minutes. Sprinkle with parsley.
Nutrition information per serving:
451 calories, 29% of calories from fat, 14 g fat, 6 g saturated fat, 31 mg cholesterol, 58 g carbohydrates, 22 g protein, 855 mg sodium, 3 g fiber
