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.
-- 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 Nance’s Chicken Wing Sauce or tomato sauce
1 cup grated mozzarella cheese
3 to 4 ounces sliced roasted chicken
2 slices red onion, rings separated
2 tablespoons crumbled blue cheese
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 wing sauce. Sprinkle with half the mozzarella cheese. Arrange chicken and onion rings on top. Sprinkle with remaining mozzarella and blue cheese. Bake until the dough is cooked and the cheese is bubbly and lightly browned, 10 to 15 minutes.
Warning: Nance’s Chicken Wing Sauce is hot. If your guests have less tolerance for heat, combine it with canned tomato sauce, or substitute store-bought pizza sauce instead. For simplicity, use precooked sliced chicken from the grocery store.
Per serving: 235 calories (percent of calories from fat, 27), 12 grams protein, 30 grams carbohydrates, trace fiber, 7 grams fat (3 grams saturated), 23 milligrams cholesterol, 603 milligrams sodium.