If It’s a Party, This Must Be Pizza

The words “pizza party” might not conjure up visions of world-class cuisine, but they don’t have to mean greasy boxes of takeout either. These three pizzas and their variations are simple to make. Of course, you should feel free to use whatever you’ve got in your refrigerator for your toppings, or use your imagination. It is a party, after all.

Don’t worry about the dough; it’s practically foolproof. And the pizza toppings require no sauce, so there’s no sauce to ruin either. You can prepare all the toppings while the dough rises, then assemble everything when your guests arrive. Fifteen minutes later you’ll have hot, homemade pizza. Each topping recipe makes enough for two 10x15-inch rectangular pizzas. Toss up a mixed green salad and you’ve got yourself a respectable pizza party.

Menu

Pizza Margherita

Anchovy and Endive Pizza

Tomato, Olive and Caper Pizza

Tossed Green Salad

SHOPPING LIST

1 pound mozzarella cheese

1/2 pound Parmesan cheese

1/2 pound Kalamata olives

1 small head curly endive

1 bunch basil

8 large Roma tomatoes

1 (2-ounce) tin anchovies

3 (1/4-ounce) packages yeast

PANTRY

Flour

Sugar

Olive oil

Cornmeal

Capers

Thyme

Onions

Garlic

GAME PLAN:

1 1/2 hours before guests arrive: Make pizza dough. Cover and let rise. Rinse greens for salad.

45 minutes before guests arrive: Prepare toppings. Roll out pizza dough.

20 minutes before guests arrive: Prepare vinaigrette and toss salad.

When guests arrive: Assemble pizzas, bake.

BASIC PIZZA DOUGH

1 (1/4-ounce) package dry yeast

1 cup warm water

1 teaspoon sugar

2 tablespoons olive oil

3 cups flour

2 tablespoon cornmeal

Topping of choice

Dissolve yeast in 1/4 cup warm water. Sprinkle sugar over and let proof at room temperature 15 minutes or until bubbly. Add olive oil to yeast mixture then pour over flour along with remaining 3/4 cup water. Mix with rubber spatula, then by hand until dough forms into ball.

Turn out onto floured board and knead about 5 minutes until smooth. Place in oiled bowl and cover with plastic wrap. Let rise in warm place until doubled in bulk, 45 to 60 minutes.

When risen, punch dough down and turn out on floured board again. Cut dough in half. Roll each half to fit 10x15-inch jelly roll pans. Sprinkle 1 tablespoon cornmeal in bottom of each pan; place dough in pan. Top with topping of choice and bake at 425 degrees 15 to 20 minutes.

Makes 2 (10x15-inch) rectangular pizzas, 4 to 8 servings.

Each of 8 servings, without topping, contains about:

199 calories; 30 mg sodium; 0 cholesterol; 4 grams fat; 35 grams carbohydrates; 5 grams protein; 0.14 gram fiber.

TOMATO, OLIVE AND CAPER PIZZA

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

2 unbaked pizzas (Basic Pizza Dough)

2 cups thinly sliced Roma tomatoes, about 4 tomatoes

1 cup Kalamata olives, pitted and chopped

2 tablespoons capers

1 tablespoon minced thyme

Spread 1/2 cup mozzarella and 1/4 cup Parmesan on each unbaked pizza. Divide tomatoes, olives, capers and thyme and spread over cheese-topped dough, then top with remaining cheeses. Bake at 425 degrees 15 to 20 minutes.

Makes 2 (10x15-inch) rectangular pizzas, 4 to 8 servings.

Each of 8 servings contains about:

367 calories; 764 mg sodium; 26 mg cholesterol; 16 grams fat; 41 grams carbohydrates; 15 grams protein; 1.07 grams fiber.

ANCHOVY AND ENDIVE PIZZA

8 to 10 anchovy fillets

2 unbaked pizzas (Basic Pizza Dough)

1 cup chopped curly endive

1/2 cup very thinly sliced onions

Scant 1 cup grated Parmesan cheese

Mince anchovy fillets, divide in half and sprinkle on each unbaked pizza. Top each pizza with 1/2 cup chopped endive and 1/4 cup sliced onions. Press endive and onions into dough with fingertips. Top each pizza with grated Parmesan. Bake at 425 degrees 15 to 20 minutes.

Makes 2 (10x15-inch) rectangular pizzas, 4 to 8 servings.

Each of 8 servings contains about:

267 calories; 395 mg sodium; 13 mg cholesterol; 8 grams fat; 37 grams carbohydrates; 11 grams protein; 0.26 gram fiber.

PIZZA MARGHERITA

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

2 unbaked pizzas (Basic Pizza Dough)

4 cloves garlic, thinly sliced

2 cups thinly sliced Roma tomatoes, about 4 tomatoes

1/2 cup basil, sliced thin

Spread 1/2 cup mozzarella and 1/4 cup Parmesan on each unbaked pizza. Divide garlic, tomatoes and basil and spread over cheese-topped dough, then top each pizza with remaining cheeses. Bake at 425 degrees 15 to 20 minutes.

Makes 2 (10x15-inch) rectangular pizzas, 4 to 8 servings.

Each of 8 servings contains about:

319 calories; 336 mg sodium; 26 mg cholesterol; 12 grams fat; 37 grams carbohydrates; 14 grams protein; 0.25 gram fiber.