It all started about 7½ years ago when I met Hubby. As a bachelorette on a perpetual diet, my go-to foods were salad, fruit and yogurt. Bachelor food looks more like a slice (or 2 or 3) of pizza daily — could be for breakfast, lunch, dinner, or all three.

So as a cultured pizza connoisseur, my Hubby-to-be introduced me to pizza shops all over New York: the good, the great, and the fabulous, along with running commentary on the specialties of each. I discovered that a NY pizza shop is so much more than just plain pies. It was almost surrealistic to experience, for the first time in my life, fries and onion rings, fried eggplant, and even salad on a pizza. I pretended especially to go for the salad pizza, but — confession time – I loved loved loved those onions ring pizzas and all the rest!

Plain pizza is so yesterday, I concluded. And since that time, I’ve got to have my slice dressed up, piled with everything, as though it’s going to the pizza party of the year.

Of course, now I make my own. There’s no point to standing in line at the pizza place when it’s so easy to do it yourself. So, in honor of summer I have developed some amazing pizzas for you that are healthy, quick and oh-so yummy.

Onion Lovers' Pizza

Eat this with those you love and serve Listerine for dessert. This one takes the prize for color: the red onions give it a real splash, and combined with shallots, Vidalias and chopped chives, it’s a sure winner.

onion pizza

Times

  • Prep time: 15
  • Cook time: 15
  • Ready time: 30 min

Servings

4 slices

Ingredients

  • 1 small Vidalia or sweet onion, thinly sliced
  • 1 cup sliced shallots
  • 1 tablespoon olive oil
  • 1 frozen pizza dough, defrosted (9-ounce)
  • 2 to 3 tablespoons all-purpose flour
  • 1/4 cup ricotta cheese
  • 1/2 teaspoon kosher salt
  • 1/4 cup diced red onion
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons chopped chives
  • freshly ground black pepper, to taste

Directions

In a medium sauté pan, sauté Vidalia onion and shallots in olive oil over medium high heat for 8 to 10 minutes or until softened and beginning to caramelize.

Meanwhile, preheat oven to 450° F. Sprinkle a rimless baking sheet with 1 tablespoon flour and set aside.

On a lightly floured surface, roll out pizza dough to a 10-inch circle and transfer to prepared baking sheet. Prick dough all over with a fork to help prevent large bubbles from forming during baking. Spread dough evenly with ricotta cheese and sprinkle with salt. Top with sautéed onion mixture, red onion and mozzarella cheese.

Bake for 12 to 16 minutes or until crust is golden brown and cheese is bubbly. Garnish with chives and pepper and slice into 6 to 8 wedges to serve.

Avocado Potato Pizza

It’s hard to outdo the local pizza shops that may have won a few awards for creative combos, but I’ve never seen them put potatoes (that’s not fried) or avocado on a pie – so I thought I should be the first! As you may well know, as I tend to repeat myself like a very very (did I say very?) broken record, but I believe that avocado is one of G-d’s gifts to this world. My goal, before 120, is to try it on everything. Hey, I just saw Martha (as in Stewart) put zucchini ribbons on a Bundt cake, so why not throw avocado on a pizza? Heavenly!

avocado potato pizza
  • Prep time: 15
  • Cook time: 15
  • Ready time: 30 min

Servings

4 slices

Ingredients

  • 1 medium Yukon gold potato, scrubbed
  • 1 frozen pizza dough, defrosted (9-ounce)
  • 2 to 3 tablespoons all-purpose flour
  • 2 cloves garlic, thinly sliced
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 3/4 cup shredded mozzarella cheese
  • 1 green onion, chopped
  • 1/2 medium avocado, peeled, pitted and sliced

Directions

In a small saucepan, cover potato with ½-inch water and bring to a boil. Simmer until just tender when pierced with a fork, about 12 to 14 minutes. Let cool until comfortable to handle. Slice into ¼-inch thin slices and set aside.

While potato is cooking, preheat oven to 450 F. Sprinkle a rimless baking sheet with 1 tablespoon flour and set aside.

On a lightly floured surface, roll out pizza dough to a 10-inch circle and transfer to prepared baking sheet. Prick dough all over with a fork to help prevent large bubbles from forming during baking. Sprinkle with sliced garlic, olive oil and salt. Layer potato slices all over pizza and top with cheese and green onion.

Bake for 12 to 16 minutes or until crust is golden brown and cheese is bubbly. Top with avocado slices once out of the oven. Slice into 6 to 8 wedges and serve immediately.

Pesto Chicken Flatbread Pizza

Try my non-dairy Pesto Chicken Flatbread Pizza made on a ciabatta roll (delish in an open-faced pizza sandwich.)

pareve chicken pizza
  • Prep time: 8
  • Cook time: 20
  • Ready time: 28 min

Servings

4 to 6 slices

Ingredients

  • 1 tablespoon olive oil
  • 3 small zucchini, peeled into strips (using vegetable peeler)
  • 2 cloves garlic, minced
  • 1 ciabatta loaf or rustic loaf, cut in half horizontally (12-inch)
  • 1 cup store bought pesto (pareve)
  • 2 roasted red bell peppers, thinly sliced
  • 2 cups shredded cooked chicken
  • 2 to 3 tablespoons balsamic vinegar
  • Freshly ground black pepper

Directions

Preheat oven to 350° F and grease a large sheet pan.

Heat olive oil in a medium sauté pan over medium high heat and cook zucchini and garlic for 6 to 8 minutes or until softened.

Place each half of ciabatta, cut side up on the prepared pan and spread each with ½ cup pesto. Layer on zucchini, bell peppers and chicken.

Bake in the oven for 10 to 12 minutes or until toppings are hot and bread is crispy. Cut into slices to serve and drizzle with balsamic vinegar and pepper for garnish.

Mediterranean Hummus Pizza

Now, now, don’t make a face; it’s truly a work of art. Combine those peppers, olives, feta, hummus and spices and you’ll feel as though you’re sitting on a balcony overlooking the Mediterranean, a glass of vino in your hand….

veggie pizza

Directions

  • Prep time: 15
  • Cook time: 15
  • Ready time: 30 min

Servings

4 slices

Ingredients

  • 1 small orange or yellow bell pepper, cut into thin slices
  • 1 tablespoon olive oil
  • 1 frozen pizza dough, defrosted (9-ounce)
  • 2 to 3 tablespoons all-purpose flour
  • 2 tablespoons store bought hummus
  • 1 small tomato on the vine, thinly sliced
  • 1/4 cup kalamata olives, halved
  • 1/4 cup crumbled feta cheese
  • pinch dried oregano
  • 1 tablespoon chopped dill

Directions

In a small sauté pan, cook bell pepper slices with olive oil over medium high heat for 5 to 8 minutes or until slightly softened.

Meanwhile, preheat oven to 450 F. Sprinkle a rimless baking sheet with 1 tablespoon flour and set aside.

On a lightly floured surface, roll out pizza dough to a 10-inch circle and transfer to prepared baking sheet. Prick dough all over with a fork to help prevent large bubbles from forming during baking. Spread dough with hummus and then layer on sliced tomato, bell peppers, olives and feta. Sprinkle with oregano.

Bake for 12 to 16 minutes or until crust is golden brown and cheese looks hot. Remove from the oven and sprinkle with dill. Cut into 6 to 8 wedges and serve immediately.