Roasted Kale, Carrot, and Parsnip PizzaWinter is not the death of vegetation you assume it to be, so try our Roasted Kale, Carrot, and Parsnip Pizza with Ricotta Cheese and Chicken Sausage. If you’re trying to eat seasonal, there are reasons to welcome winter in with open arms...and ready pizza crusts. Reach for these root vegetables, and leafy greens like hearty kale. Roast them in the oven and pair with fresh herbs and ricotta cheese for a fresh and healthy winter pizza.Heirloom Tomato Chorizo and Corn PizzaLoaded with sweet potatoes, this crust is sure to be a healthy favorite, especially when topped with bright heirloom tomatoes, spicy chorizo and corn. Go ahead to the farmer's market to pick up the freshest heirloom tomatoes and corn you can find, and make this pizza!Pumpkin Ricotta Pizza with Graham Cracker CrustPeople get really excited about pumpkin as a flavor. We get excited about pumpkin as a vegetable in our pumpkin ricotta pizza with graham cracker crust. Prosciutto and Fig Picnic PizzaPizza can be messy—those toppings become unhinged and can decorate the front of a freshly laundered sundress. This makes a picnic in the country decidedly less pleasant. But maybe we are just messy. This picnic pizza bakes the toppings right into the bread! Slice and serve like little sandwiches. No mess, no dry cleaning bills.Pear and Gorgonzola with Rosemary PizzaSweet. Powerful. Innovative. Who says fruit doesn’t belong on pizza? It does when you’re craving that sweet-meets-savory flavor combination, which is precisely what this pie is. You’ll dig the candy-like transformation of your oven-crusted pears, particularly when they’re contrasted with some tangy, melted Gorgonzola. Serve and impress—yourself.Roasted Cauliflower, Chickpea and Harissa PizzaThe beauty of pizza is its flexibility. Not just a vehicle for cheese and sauce, pizza can be transformed into a healthy meal with whole wheat crust and a mix of seasonal vegetables. For this late winter/early spring slice, we combined roasted cauliflower, chickpeas and onions with a touch of harissa for heat and cumin for Moroccan flair.Caramelized Onion and Gruyere PizzaHave you ever caramelized an onion? Sometimes we caramelize onions just for the smell. That sweet and tangy aroma permeates our test kitchen and office for a day or two. It’s pure bliss and better than any scented candle we’ve ever found. Caramelization is a slow, methodical process but the result is worth every minute of wait, especially combined with a Gruyere cheese-topped pizza dough. Make it happen.Poached Artichoke and Ricotta Mini PizzasArtichoke mini pizzas are an easy way to make appetizers or kid-friendly sizes. These mini pizzas are topped with spring-fresh artichokes, poached in lemon and paired with ricotta cheese.Beet and Spinach Pizza with Gorgonzola CheeseBeet and Spinach Pizza with Gorgonzola Cheese is not only healthy, it is also refreshing and light enough to hold you until dinner.Breadsticks with Parmesan Cheese and HerbsBreadsticks with Parmesan and Herbs has a fluffy but crispy texture. Using homemade pizza dough, these breadsticks seasoned with parmesan, a variety of herbs, and baked in Colavita Olive Oil, is the perfect side for any savory pasta or soup.Mixed Mushroom PizzaThis Mixed Mushroom Pizza not only features three different types of mushrooms, but also a variety of herbs that make it pizza extra special.Eggplant Parmesan PizzaNothing says Italian like a little parm. Eggplant Parm, that is. Colavita’s version keeps it healthy, by roasting the eggplant instead of frying. This dish might win “Most Versatile,” as you can serve it as a main, turn it into a pizza, and even have it for breakfast! A little breadcrumb crunch gives this dish some texture.
