Among the many gluten-free people I meet, almost all say they miss pizza more than any other food. This version is sure to please those who are glutenfree as well as those who are not. The crust can be made hours in advance. Keep it wrapped and refrigerated, and bake it when you make your topping of choice.
Arugula & Prosciutto Pizza
Sautéed onions, prosciutto and fontina cheese flavor this white pizza. Topping the hot-out-of-the-oven pizza with fresh greens and diced tomatoes gives it a delicious, summery twist. We use store-bought pizza dough to keep it quick. Serve with: Crunchy vegetables and your favorite dip.
Smoky Corn & Black Bean Pizza
The secret to a grilled pizza is having all your ingredients ready to go before you head out to the grill. Make it a meal: Toss the extra black beans, diced tomato and some avocado with prewashed salad greens and Cilantro-Lime Vinaigrette and dinner is on the table in no time.
Grilled Pizza with Pesto Tomatoes & Feta
Dazzle your guests, and keep the kitchen cool, by baking pizza on the backyard grill. For convenience, this recipe uses prepared pizza dough, found in most supermarkets, and pesto from a jar.
According to Statistics Brain, the average American consumes 46 slices of pizza a year. The average large pizza is 12 slices, which means the average American consumes almost four large pizza's a year! That's a lotta pizza.
Good news, pizza is getting a facelift. Now, chefs across the country are pairing unconvential toppings on our beloved pizza dough. Pineapple and ham are a thing of the past. Now, we welcome creative dishes like Smoky Corn & Black Bean Pizza, made from fresh ears of corn and creamy black beans or the spring pizza topped with asparagus and covered in parmesan.
Check out the slideshow above for these and more delicious recipes.