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WW Pizza Recipes

Page history last edited by PBworks 11 years, 9 months ago

For a low-carb pizza idea, see my recipe and review of Cauliflower Pizza Crust

 


 

Bubble Up Pizza

Yield: 6 servings; 3 points per serving

 

1 small onion(s)

1 cup pizza sauce

Assorted veggies

1 serving(s) Turkey Pepperoni - 17

1 item Pillsbury Grands! Homestyle Reduced-Fat Buttermilk Biscuit(s)

1 1/4 cup part-skim mozzarella cheese

 

Preheat oven to 350 F. In skillet, stir in pizza sauce over medium heat. Stir in onion, and any italian seasonings you like.

 

Add veggies (mushrooms, peppers, black olives, etc…whatever you like) and pepperoni. Add quartered biscuits; stir gently until biscuits are covered with sauce. Spoon mixture into a 9x13 inch baking dish coated with cooking spray.

 

Bake for 25 minutes. Sprinkle with cheese, and bake an additional 10 minutes or until biscuits are done. Let stand 5 minutes before serving.

 

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Spinach, Tomato and Feta Pizza

Yield: 4 servings; 6 points per serving

 

4 large wheat pita(s)

1 cup part-skim ricotta cheese

1/2 tsp garlic powder (or 2 fresh cloves)

10 oz chopped frozen spinach, thawed and drained of excess water

1 can diced tomatoes, drained

1/2 cup feta cheese, crumbled

1 tsp dried oregano

 

Preheat oven to 400ºF.

 

Arrange pitas on a large baking sheet. Combine ricotta and garlic powder; spoon mixture over pitas, to within 1/2 inch of the edges. Top with spinach, tomato and feta; sprinkle with oregano.

 

Bake until edges of pitas are golden, about 14 minutes. Serve warm or at room temperature.

 

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Artichoke-Spinach Pizza

Yield: 8 servings; 5 points per serving

 

1 cup part-skim ricotta cheese

1/4 cup thinly sliced green onions

1/4 teaspoon bottled minced garlic

1/4 teaspoon dried oregano

1/8 teaspoon black pepper

1 (10-ounce) package frozen chopped spinach, thawed and drained

1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)

1 (14-ounce) can quartered artichoke hearts, drained

2/3 cup (2 1/2 ounces) grated sharp provolone or shredded part-skim mozzarella cheese

 

Preheat oven to 450°.

 

Combine the first 5 ingredients in a medium bowl. Stir in spinach. Place pizza crust on a baking sheet. Spread spinach mixture over pizza crust, leaving a 1/2-inch border; top with artichokes and cheese.

 

Bake at 450° for 13 minutes or until cheese melts.

 

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Waffle Pizzas

 

Preheat oven to 450F. Coat baking sheet with cooking spray.

 

Place 4 frozen waffles (I use Kashi or Eggo Nutrigrain) on sheet; bake until toasted, about 10 minutes.

 

Top each with jarred pizza sauce and toppings of your choice, such at green peppers/onions turkey pepperoni and low fat mozzarella cheese. Bake until cheese is melted 8-10 minutes.

 

Reviews for Waffle Pizzas

 

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Grilled Pizza With Pesto, Tomatoes & Feta

Yield: 4 servings

 

1 pound prepared pizza dough, preferably whole-wheat

1/2 cup prepared pesto

4 ripe plum tomatoes, thinly sliced

1/2 cup crumbled feta cheese

Freshly ground pepper to taste

1/4 cup lightly packed fresh basil leaves, torn

 

Heat grill to medium-high.

 

Meanwhile, place dough on a lightly floured surface. Divide into 4 pieces. Roll each piece into an 8-inch round crust, about 1/4 inch thick. Place crusts on a floured baking sheet. Carry crusts and toppings out to the grill.

 

Lay crusts on grill (they won't stay perfectly round). Cover grill and cook until crusts are lightly puffed and undersides are lightly browned, about 3 minutes.

 

Using tongs, flip crusts. Immediately spread pesto over crusts. Top with tomatoes. Sprinkle with feta and pepper. Cover grill and cook until the undersides are lightly browned, about 3 minutes more. Sprinkle with basil and serve immediately.

 

Per serving: 430 calories; 16 g fat (4 g sat, 9 g mono); 14 mg cholesterol; 60 g carbohydrate; 13 g protein; 6 g fiber; 774 mg sodium.

 

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Pizza Without the Pounds

Yield: 4 servings

 

4 whole portobello mushroom caps (about 5" each), stems removed

1/2 cup low fat marinara sauce

1/2 cup lean turkey Italian sausage, cooked, drained and crumbled

4 tablespoons shredded fat free or low fat mozzarella cheese

2 teaspoons freshly grated Parmesan cheese

1 tablespoon chopped fresh basil

 

Preheat the oven to 350 degrees F.

 

Wipe the mushrooms clean of any dirt. Place them on a baking sheet, grill side up. Spoon sauce over each cap, then sprinkle on sausage and cheeses.

 

Place in the oven and bake for 6 to 8 minutes, or until cheese is melted. Garnish with fresh basil. Serve immediately.

 

Nutritional Values: Fat: 5 g. Carbohydrates: 6 g. Protein: 8 g. Calories: 94 kcal.

 

Source: Biggest Loser

 

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