by Jessica Smith for SHAPE.com
These pies are so yummy and easy to make, your days of ordering greasy delivery are over!
Pizza with wilted greens, ricotta, and almonds1. Pizza with wilted greens, ricotta, and almonds:
Each slice of this pizza pie is super satisfying thanks the filling fiber and protein and fiber combo of slightly bitter escarole, creamy ricotta, and toasted almonds.
1/4 cup plus 2 teaspoons water
2 gloves garlic, thinly sliced
1/2 teaspoon chopped rosemary (fresh or dried)
1 1/2 cups escarole, washed and sliced into 1/2 inch-wide ribbons
2 teaspoons extra-virgin olive oil
1 12-inch thin-crust whole-wheat pizza shell
1 cup part-skim ricotta cheese
1/4 teaspoon fine sea salt
1/4 teaspoon black pepper
1/4 cup no-salt-added tomato paste
3 tablespoons sliced almonds
1. Preheat oven to 500 degrees. In a large skillet, combine 1/4 cup water, garlic, and rosemary and bring to a boil. Add escarole in large handfuls as each batch wilts. Cover and cook about 5 minutes until tender. Drain.
2. In a small bowl, whisk oil with remaining 2 teaspoons water. Brush onto pizza shell and place on a baking sheet. Bake for 5 minutes. Meanwhile combine ricotta, salt, and pepper in a small bowl.
3. Remove pizza from oven and lower temperature to 375 degrees. Spread pizza crust with tomato paste and top with escarole and ricotta mixture. Sprinkle with almond slices. Bake 3 to 5 minutes until crust is crisp and almonds begin to brown.
Nutrition score per serving: 341 calories, 13g fat (5g saturated), 44g carbs, 17g protein, 10g fiber, 3g sugars
Recipe provided by Liz Vaccariello, author of The Digest Diet
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White party pizzette2. White party pizzette: The perfect party appetizer, this all-white dish may seem a bit "blah," but it's full of flavor thanks to earthy truffle oil, pungent rosemary, and slightly sweet provolone.
1 1/2 cups bite-sized cauliflower florets
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons white truffle oil (or more extra-virgin olive oil)
1 large garlic clove, minced
2 teaspoons minced fresh chives (optional)
1/2 teaspoon finely chopped fresh rosemary
1/8 teaspoon sea salt (or truffle salt)
1/8 teaspoon freshly ground black or white pepper
1/8 teaspoon dried hot pepper flakes
2 7-inch whole-grain pitas or soft flatbreads
1/4 cup plus 2 tablespoons thinly sliced provolone cheese
1 tablespoon freshly grated Parmigiano-Reggiano
1 tablespoon coarsely chopped fresh flat-leaf parsley
Directions: Preheat oven to 450 degrees. Toss cauliflower with olive oil, truffle oil, garlic, chives, rosemary, salt, black pepper, and hot pepper flakes in a medium bowl. Top each pita with equal amounts provolone, cauliflower mixture, and Parmigiano-Reggiano. Place on a large baking sheet and bake until cauliflower is tender and beginning to caramelize and crust is crisp, about 16 minutes. Remove from oven and let stand 5 minutes. Adjust seasoning (if necessary) and sprinkle with parsley.
Nutrition score per serving: 120 calories, 6g fat (2.5g saturated), 12g carbs, 5g protein, 2g fiber, 1g sugars
Recipe reprinted with permission from 1,000 Low-Calorie Recipes by Jackie Newgent, R.D.
RELATED: 40 Easy Recipes Under 400 Calories
Three-cheese pear and maple pizza3. Three-cheese pear and maple pie: Talk about a burst of flavor: You get sweet pears and maple syrup balanced with savory cheeses, plus a hint of crunch amongst the ooey-gooey goodness thanks to hemp seeds.
1 to 2 tablespoons flour (as needed)
1 pound pizza dough (at room temperature)
2 tablespoons hemp seeds
1 1/2 tablespoons finely grated Parmigiano-Reggiano cheese
2 tablespoons grated mozzarella cheese
2 tablespoons ricotta cheese
3 medium pears (preferably Bosc), cored and thinly sliced
1/2 tablespoon lemon juice
1/2 tablespoon maple syrup
1. Preheat oven to 450 degrees. Line a rimmed 16-by-12-inch baking sheet with foil and coat with cooking spray. Sprinkle flour onto a cutting board and dust both sides of pizza dough with flour. Slowly stretch dough on the back of your knuckles, rotating dough and stretching it out into a rectangular shape to fit the baking sheet. When dough is stretched to about 12 inches, place on the baking sheet and stretch further, using your fingertips.
2. In a small bowl, combine hemp seeds and Parmigiano-Reggiano. Sprinkle mixture over dough, pushing into dough. Scatter mozzarella over dough and dot with ricotta cheese. Place pears on dough in four vertical layers side by side (as close together as possible), pressing pears into dough. Drizzle with lemon juice and maple syrup. Bake 15 to 20 minutes until flatbread is golden brown and pears are cooked. Let cool slightly before serving.
Nutrition score per serving: 210 calories, 5g fat (1g saturated), 38g carbs, 7g protein, 3g fiber, 10g sugars
Recipe provided by Tina Ruggiero, R.D., author of The Truly Healthy Family Cookbook: Mega-Nutritious Meals That are Inspired, Delicious and Fad Free
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by Jessica Smith for SHAPE.com