October 30 2015
If you can't get enough of peanut butter, this soup will make a perfect dinner.
Actress Tiffani Thiessen loves getting her daughter, Harper, involved in their family’s meals by having make-your-own-pizza nights. She makes this flavorful pizza kid-friendly by subbing strawberries and agave nectar for the arugula and lemon.
3 Tbsp. olive oil, divided
1 16-oz. ball of pizza dough (homemade or store-bought)
18-oz. ball of fresh mozzarella, thinly sliced
A few handfuls of arugula
1/2 cup Parmesan cheese, grated
1 Tbsp. fresh lemon juice (about 1/2 a lemon)
Salt and pepper to taste
1/2 cup part-skim ricotta
Preheat oven to 500 degrees.
Grease 17-by-12-inch rimmed baking sheet with 1 Tbsp. olive oil. Place pizza dough on the center of the baking sheet, and using fingers, press out and flatten the dough so it spreads as close as possible to all four corners. This might seem difficult, but persist! A thin crust will be worth it.
Cover the dough with mozzarella and brush exposed edge of crust with 1 Tbsp. oil. Bake for 15 minutes until the crust is crispy. If the cheese starts to bubble before the crust looks done, cover the center of the pizza with foil.
While the pizza bakes, toss together the arugula, Parmesan, 1 Tbsp. olive oil, lemon juice, salt, and pepper. When the pizza is ready, let it cool for about two minutes, then top with the salad. Dollop ricotta and finish with a few grinds of pepper.
Nutritional Info: 411 calories, 1622g fat, 15g protein, 28g carbs, 678mg sodium