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Is it first down and one hungry brood to go? Keep the home team cheering with a savory slice.
Start all pies by stretching or rolling a 1-pound ball of premade pizza dough into a 10-to-12-inch circle. Place on a lightly oiled baking sheet. Once you’ve added your toppings, bake at 450°F for 18 to 20 minutes.
Top crust with your favorite barbecue sauce; cooked chicken, shredded; grated Monterey Jack; thinly sliced red onion; and thinly sliced green bell pepper. Bake until crust is browned. Sprinkle with chopped cilantro.
Spread a light layer of tomato sauce on dough. Arrange thin slices of fresh (or sprinkle grated) mozzarella on top. Scatter basil leaves and halved or whole cherry or grape tomatoes on top. Bake until crust is browned and cheese is melted. Finish off with a sprinkling of fresh basil leaves.
Greek to Me!
Top crust with olive oil, baby spinach leaves, diced cream cheese, crumbled feta cheese, and halved, pitted kalamata olives. Season with salt and pepper. Bake until crust is brown and cheese is melted. Top with parsley.
Start with your favorite salsa, then add grated Monterey Jack; canned black beans, drained and rinsed; frozen corn, thawed; and canned green chiles, chopped. Bake until crust is browned. Top with thin slices of avocado and chopped fresh cilantro.
Top crust with pesto; marinated artichoke hearts, drained and quartered; marinated mushrooms, halved; yellow and red cherry tomatoes, halved; and jarred roasted red peppers, cut into strips. Bake until crust is browned. Top with thinly sliced scallions.
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