Bobolis make great pizza crusts – top them with just about anything and you have a hit dinner or lunch in 20 minutes flat ! For this one, I’m using a pepper and onion topping, a favorite for my family.
387 calories per serving
1 original Boboli crust
½ c pizza sauce
½ t garlic powder
½ t oregano flakes
Optional red pepper flakes (if you like it spicy)
1 c part skim mozzarella cheese, shredded
1 c peppers sliced very thin
1 c onions sliced very thin
Preheat oven to 400 degrees. Spoon sauce onto crust and spread within ½ inch of the edges. Sprinkle with garlic powder and oregano. Add cheese and toppings. Bake 15 minutes or until cheese is melted and bubbly.
Stock up on Bobolis when they go on sale and you always have a great dinner ready to go – I add some sauce and layer mine up with all the different leftovers from the week. This time I skipped the sauce and did a ‘white’ boboli using up left over ricotta and spinach. It was scrumptious !
206 calories per serving
1 Boboli shell
½ c sliced canned mushrooms
½ c packed with baby spinach leaves
1 c broccoli florets
1 c part skim ricotta cheese
½ t garlic powder
2 T grated parmesan cheese
Red pepper flakes
Salt to taste
Preheat oven to 350 degrees. Spread ricotta cheese over Boboli leaving a ½ inch edge. Sprinkle with garlic powder, parsley, oregano and red pepper flakes. Lay spinach leaves on top of cheese and then layer on the mushrooms. Finally add the broccoli florets then sprinkle with salt and parmesan cheese. Bake 15 minutes or until heated through. Cut into 6 pieces.
Easy as pie and so much better for you then the predone ones you get in the freezer section. These take just a moment to prepare and are done cooking in 3-4 minutes. You just can’t go wrong with this crowd pleaser. Serve as an appetizer, lunch, or a quick after school snack !
6 servings (1 bagel per serving)
120 calories per serving
6 mini bagels
1/4 c pizza sauce
1 t oregano flakes
1 t basil flakes
3/4 cup part skim shredded mozzarella cheese
Preheat broiler. Split the bagels and toast them lightly. Then spread with sauce and sprinkle with spices. Finally add the cheese and then broil 3-4 minutes to melt cheese. Add some crushed red pepper if you like it spicy !
These are just AMAZING ! Serve as an appetizer, a lunch, even a dinner with a salad next to them. The sundried tomato flavor mixed with the flavor of the cheese and the mushrooms is just outstanding. The prep is quick and easy and these are just amazing !
170 calories per serving
4 Arnold Sandwich Thins roll (only 100 calories each !)
4 chopped sundried tomatoes (give them ounces or tablespoons worth)
1 T oil from the sundried tomatoes
1 c fat free ricotta cheese
8 oz. mushrooms, coarsely chopped
1 c baby spinach leaves
Salt and pepper to taste
½ t garlic power
Red pepper flakes to taste
Preheat oven to 350 degrees. Toast rolls in toaster. Heat oil in a skillet and cook mushrooms until soft, about 7 minutes. Add salt, pepper, red pepper and garlic powder. Pulse tomatoes in a food processor or chop very finely and stir into ricotta. Add salt and pepper to taste. Spread the cheese mix on the rolls and add spinach leaves. Finally add mushroom mix to the top and bake 5-7 minutes.
It’s all your favorite breakfast ingredients all in one convenient package – breakfast pizza is a great way to start the morning ! Leftovers reheat well in a skillet or in the toaster oven.
203 calories per serving
8 oz. can low fat crescent rolls
12 oz. turkey breakfast sausage
1 c frozen shredded hash browns, thawed
1 c shredded fat free cheddar cheese
¼ c skim milk
½ t salt
¼ t pepper
8 oz. Egg Beaters
2 T grated Parmesan cheese
Preheat oven to 375 degrees. Spray a 12 inch pizza pan with Pam. Separate dough and then press together to form a round crust. This works best if you let the dough come to room temperature. Cook sausage until browned, crumbling it as you go. Top dough with drained sausage, potatoes and cheese. Mix milk, salt, pepper and Egg Beaters and pour over sausage mix. Sprinkle with cheese and bake 25-30 minutes or until crust is browned.
There is just something about goat cheese pizzas that are so good – I think goat cheese is just meant to be eaten warm 🙂 You can increase the serving size and make this a lunch instead of an appetizer !
135 calories per serving
10 inch boboli (whole wheat)
2 c sliced mushrooms (a mix of several varieties makes a nice presentation)
1 T oil
1 /4 t salt
¼ t pepper
2 T balsamic vinegar
½ c crumbled low fat goat cheese
1 T fresh herbs
Cook mushrooms in oil until tender then sprinkle with salt and pepper and drizzle with vinegar. Cook until vinegar is all evaporated.
Preheat broiler and cook pizza crust 3 minutes then remove and spread with mushrooms and sprinkle with cheese and continue cooking another 6 minutes or until all heated through. Sprinkle with herbs and serve.
Just made this one again after a few months – – it is still just as delicious 🙂
Appetizer, lunch, snack – no matter how you serve them, these are a crowd pleaser. I used a nice spicy salsa so that these had a little punch to them and they are definitely on my list of things to make again SOON 🙂 If there is an ingredient you don’t like, just leave it off the ‘pizza’ – it won’t hurt a thing !
5 servings (2 pizzas each)
270 calories per serving
1 can refrigerated biscuit dough
3 T black bean dip
1/3 c thick salsa (or petite cut diced canned tomatoes)
2 T canned chopped green chilies
2 scallions, chopped
2 T sliced black olives
¾ c shredded low fat cheddar cheese
Heat oven to 350 degrees. Roll out each biscuit into a 5 inch circle and place on an ungreased cookie sheet. Top with bean dip, salsa, chilies, onions and olives. Sprinkle with cheese and bake 12-15 minutes or until crust is brown and cheese is melted.
Even your kids won’t recognize the carrots inside so why not boost their veggie intake ?!? And for us adults, it just makes the meal more nutritious without sacrificing any of the flavor. This is definitely a great lunch paired with a side salad.
265 calories per serving
10 oz. can refrigerated pizza dough
¼ c pizza sauce
¼ c finely shredded carrot
24 turkey pepperoni slices
1 T fat free grated parmesan
1 t garlic powder
1 t oregano flakes
2 slices fat free mozzarella cheese (1.5 oz), cut in half
Heat oven to 400 degrees. Roll dough into a 12×12 square and then cut into 4 equal squares. Spread 1 T sauce on each square leaving about ½ inch border then top with carrot, pepperoni, garlic powder, oregano, and cheeses and fold each in half and press edges to seal them then bake 12-15 minutes on an ungreased sheet.
These were just fabulous ! The big cheese flavor makes you forget that you have a zucchini under there instead of a crust. And using tomato paste instead of sauce really makes for a rich flavor. You get a whole zucchini’s worth for just 90 calories !!
3 medium zucchinis each sliced into 12 pieces
6 oz. can tomato paste
36 thin slices 1 inch square part skim mozzarella cheese
1/3 c parmesan cheese
Mixed Italian herbs (oregano, basil, parsley)
Preheat broiler. Parboil zucchini slices 1-2 minutes and then drain on paper towels. Place on a baking sheet and top each piece with 1 t tomato paste and one slice cheese. Then top with ½ t parmesan and herbs. Broil 3 minutes or until cheese is melted.