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Monday Night Pizzas

Active Work Time: 10 minutes

Total Preparation Time: 25 minutes

Look for packages of pizza crust mix in the baking aisle.

    2 (6 1/2-ounce) packages pizza crust mix
    Flour, for rolling
    2 plum tomatoes, thinly sliced
    4 cloves garlic, thinly sliced, divided
    1/2 cup thinly sliced basil
    4 cups young spinach leaves, loosely packed
    1/4 pound thinly sliced prosciutto, cut into thin strips
    1 cup grated mozzarella
    1 cup grated Parmesan
    Freshly ground pepper
Prepare the crust mix according to package directions, combining both in one bowl. Divide the dough in half and roll out each half on a lightly floured surface to fit the pans. Place the dough on the pans, patting it down.

For the tomato pizza, cover one crust with the tomato slices, then scatter half of the garlic over the tomatoes. Top with the basil. Set aside.

For the prosciutto pizza, spread the spinach leaves over the second crust, then scatter the remaining garlic over the spinach. Top with the prosciutto.

Top each pizza with half of the mozzarella and half of the Parmesan. Grind pepper over each pizza.

Bake the pizzas until the cheese has melted and is bubbling and lightly browned, about 15 minutes. Cut into pieces and serve.

2 pizzas, 2 servings each. Tomato pizza, each serving: 562 calories; 1,211 mg sodium; 42 mg cholesterol; 19 grams fat; 12 grams saturated fat; 73 grams carbohydrates; 26 grams protein; 5.81 grams fiber.

Prosciutto pizza, each serving: 711 calories; 1,917 mg sodium; 81 mg cholesterol; 31 grams fat; 16 grams saturated fat; 74 grams carbohydrates; 35 grams protein; 5.81 grams fiber.

--MAYI BRADY, Times Staff Writer