Looking for a fun, fast dinner? We invite you to enjoy these yummy recipes from our new cookbook Pizza! Pizza! Pizza! from Sara Haas, RDN.

Recipe #1:
Spicy Southwest Pizza
Makes: One 10-inch pizza

Ingredients

1 ball dough of your choice, at room temperature
3 tablespoons Spicy Cilantro Oil (see below), divided
1 small jalapeño, sliced
⅓ cup canned black beans, drained and rinsed
¼ cup fresh sweet corn kernels
¼ cup seeded finely chopped fresh tomatoes
2 green onions, thinly sliced, divided
¼ teaspoon kosher salt
⅛ teaspoon black pepper
1 cup shredded pepper Jack cheese (4 ounces)
¼ cup fresh cilantro, chopped

For the Spicy Cilantro Oil

1 cup packed fresh cilantro leaves and stems, roughly chopped
2 cloves garlic, roughly chopped
2 tablespoons roughly chopped jalapeño (about 1 pepper)
½ teaspoon ground coriander
¼ teaspoon kosher salt
⅓ cup avocado oil (or canola oil)

Directions

Place pizza stone on lowest rack in the oven or, if using a steel, place on the highest rack. Preheat oven to 500°F at least 45 minutes to 1 hour before baking.

To make the Spicy Cilantro Oil, add the cilantro, garlic and jalapeño to a food processor and pulse to combine. Remove lid, scrape down sides of the bowl and add the coriander and salt. Cover with the lid and, with the processor running, stream in oil and blend until smooth. Set aside.

When ready to make the pizza, sprinkle a bit of fine cornmeal and all-purpose flour on a pizza peel or piece of parchment. Stretch out the dough and shape into a circle, then transfer to prepared peel or parchment.

Spread 2 tablespoons of the Spicy Cilantro Oil over dough, leaving a 1-inch border around the edge, then top with jalapeño slices, black beans, corn, tomatoes, and half of the green onions. Sprinkle with salt and black pepper and scatter cheese on top.

Bake until the cheese is melted and the crust is golden, 8–10 minutes.

Remove the pizza from the oven and transfer it to a cutting board. Drizzle the remaining tablespoon of Spicy Cilantro Oil on top, and garnish with the cilantro and remaining green onions. Cut into slices and enjoy immediately.

With over 75 unique recipes from savory homemade sauces to perfect pizza extras like salads and desserts, Pizza! Pizza! Pizza! has everything you need: making your own dough, preparing the best sauces, combining exciting topping ideas, and more.

Recipe #2:
Hummus & Roasted Red Pepper Pizza
Makes: One 10-inch pizza

Ingredients

1 ball dough of your choice, at room temperature
¼ cup hummus
1 cup packed baby spinach 1 jarred roasted red bell pepper, thinly sliced
1 cup low-moisture part-skim shredded mozzarella cheese (4 ounces)
¼ cup crumbled feta cheese
¼ teaspoon smoked paprika
1 tablespoon finely chopped curly parsley
Flaky sea salt and black pepper, for garnishing

Directions

Place pizza stone on lowest rack in the oven or, if using a steel, place on the highest rack. Preheat oven to 500°F at least 45 minutes to 1 hour before baking.

Sprinkle a bit of fine cornmeal and all-purpose flour on a pizza peel or piece of parchment. Stretch out the dough and shape into a circle, then transfer to prepared peel or parchment.

Spread hummus over dough leaving a 1-inch border around the edge, then top with spinach and bell pepper. Sprinkle mozzarella and feta cheese, then sprinkle with smoked paprika.

Bake until the cheese is melted and the crust is golden, 8–10 minutes.

Remove the pizza from the oven and transfer it to a cutting board. Garnish with parsley, flaky sea salt and black pepper, then cut into slices and enjoy immediately.

About the Author

Sara Haas, RDN, LDN, is a professional recipe developer, food photographer and freelance writer based in Chicago, Illinois. Sara has been featured in Eating Well Magazine, Allrecipes, Shape Magazine, Parents Magazine, USA Today, The Wall Street Journal, and more. She is also the author of Taco! Taco! Taco! and co-author of The Fertility Foods Cookbook. Find out more at sarahaasrdn.com.

Pizza! Pizza! Pizza!
Written by Sara Haas, RDN
978-1-57826-968-6, $25.00 hardcover

Published by Hatherleigh Press.
Distributed through Penguin Random House.
Available wherever books are sold.
www.hatherleighpress.com