May 07, 2006|By MARGE PERRY | MARGE PERRY,NEWSDAY
Faster than the delivery guy can arrive at your door, you can have "homemade" pizza ready, using a variety of options for the crust. Refrigerated pizza dough, which is often sold in 1-pound bags in the dairy section of the supermarket, is the closest thing to pizzeria pizza crust. Ready-made pizza shells, such as Boboli, are more of a bread than a crust, but they have a pleasant flavor and are very convenient.
BACON AND CARAMELIZED ONION PIZZA
MAKES 4 SERVINGS
1 (14-ounce) prepared pizza crust, such as Boboli
6 slices bacon
1 tablespoon olive oil
2 cups thinly sliced onion
1 cup part-skim ricotta cheese
1 tablespoon grated Parmesan
2 tablespoons parsley, chopped
Optional: Add halved cherry tomatoes and / or cooked spinach
Preheat the oven to 450 degrees. Coat a baking sheet with cooking spray.
Cook the bacon; transfer it to a plate lined with paper towel and crumble into 1 / 2-inch pieces when cool.
Meanwhile, heat the oil in a large skillet (preferably nonstick) over medium heat. Add the onion and cook, stirring occasionally, until the onion is soft and golden, 12 to 15 minutes.
Place the crust on the prepared baking sheet. Spread the ricotta over it, leaving a 1-inch border. Distribute the onion and bacon across the top and sprinkle with Parmesan. Bake for 8 minutes, or until the cheese is hot and melted.
Sprinkle with the parsley, cut into 8 slices, and serve.
Per serving: 454 calories, 24 grams protein, 53 grams carbohydrates, 1 gram fiber, 17 grams fat, 6 grams saturated fat, 24 milligrams cholesterol, 912 milligrams sodium
Marge Perry writes for Newsday, which provided the recipe and analysis.
