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Thin-crust pizza with ricotta and mushrooms; spinach and pepper pita pizzas; spinach salad with walnuts; pizza crackers; low-carb pizza frittata; broccoli calzone; vegetable pizza pocket.
EVERYDAY FOOD gives pizza some pizzazz. A special brick oven isn't
necessary to make the thinnest-crust pizza with ricotta and
mushrooms. Margot uses whole-wheat sandwich wraps to get a crispy,
thin crust and tops it with fresh mushrooms and asiago and ricotta
cheeses. Allie makes spinach and pepper pita pizzas that are great
for a party, especially when served with a big bowl of spinach
salad with walnuts. Lucinda prepares today's "After-School Snack":
pizza crackers. Kids will love the melted mozzarella cheese and
tomato sauce and parents will love that they're served on
whole-wheat crackers and topped with broccoli. Emma's low-carb
pizza frittata will be a hit with family and friends. And for those
busy weeknights, Sarah shows viewers how easy it is to make and
freeze broccoli calzone, a delicious vegetable pizza pocket.