One of the reasons pizza restaurants do so well on Super Bowl Sunday is that pizzas are easy (and inexpensive) to make. Another reason is that they taste good. Keep in mind that a good pizza starts with a good crust. Pizza dough — risen, punched down and shaped into ready-to-roll balls — stores well in the refrigerator or freezer, so you can always keep some on hand for a quick dinner. When it comes to toppings, the sky’s the limit. But whatever you choose, try to use a light hand with the quantity. Pizzas cook better when they’re not overloaded.
Store-bought pesto, precooked frozen salad shrimp and roasted peppers from a jar make this pizza a snap.
-- Deborah Geering, for the Journal-Constitution
Hands on time: 10 minutes Total time: 30 minutes Serves: 8
Dough for 1 pizza 2 to 3 tablespoons pesto 1 cup grated Asiago cheese, divided 8 thin strips roasted red pepper, drained 1/2 cup frozen cooked tiny shrimp 2 tablespoons pine nuts
Preheat oven to 500 degrees. If you’re using a pizza stone, preheat it. Roll out the dough on a floured surface. Transfer the rolled dough to a pizza pan or pizza peel (if you’re using a baking stone). Brush the crust with pesto. Sprinkle with half the cheese. Arrange red pepper and frozen shrimp on top. Sprinkle with remaining cheese. Top with pine nuts. Bake until the dough is cooked and the cheese is bubbly and lightly browned, 10 to 15 minutes.
Per serving: 254 calories (percent of calories from fat, 34), 11 grams protein, 30 grams carbohydrates, trace fiber, 9 grams fat (4 grams saturated), 29 milligrams cholesterol, 629 milligrams sodium.