Today on Everyday Food, we’re giving pizza some pizzazz. You won’t need a special brick oven to make our first pizza: Thinnest-Crust Pizza with Ricotta and Mushrooms. Margot uses whole-wheat sandwich wraps to get a crispy thin crust, and top it with fresh mushrooms, and Asiago and Ricotta cheeses. Allie makes Spinach and Pepper Pita Pizzas that are great for your next party. Serve them with a big bowl of Spinach Salad with Walnuts and your party is complete. Lucinda prepares today’s After-School Snack: Pizza Crackers. Your kids will love the melted mozzarella cheese and tomato sauce, and you’ll love that they’re served on whole wheat crackers and topped with broccoli. Emma’s low-carb Pizza Frittata will be a hit with family, and friends. And for those busy weeknights, Sarah will show us how easy it is to make and freeze Broccoli Calzone, a delicious vegetable pizza pocket. It’s a new spin on pizza, today, on Everyday Food.
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