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Pizza Pronto



Turkey-Vegetable Pizza

Hearts of lettuce with sliced fresh fruit and choice of dressing

Frozen yogurt fizz

Few things are easier than dialing for pizza. But in less time than it takes for it to arrive you can have pizza with a homemade touch--if you cheat a little. Buy a ready-to-bake pizza bread and top it yourself with fresh vegetables and maybe some meat. Topping selections are endless, depending on what you have on hand.

In this version, vegetables are teamed with turkey pastrami or roasted turkey slices and Italian-style stewed tomatoes. Strips of colorful sweet peppers can be used, and in place of the canned stewed tomatoes, you might try slices of fresh tomatoes. If you use fresh tomatoes, it wouldn't hurt to throw in a few more chopped fresh herbs.

A crisp lettuce-fruit salad and a yogurt fizz add cool touches to the menu. Place scoops of frozen vanilla or fruit yogurt in tall glasses and fill with cold club soda.



Olive oil


1 bunch oregano

1 bunch basil, optional

1 pound yellow squash, eggplant or zucchini

2 (12-inch) or 4 (6-inch) cheese pizza breads

2 (12-ounce) packages shredded mozzarella cheese

2 to 3 (8-ounce) cans Italian-style stewed tomatoes

Optional Shopping

1 pint vanilla or fruit frozen yogurt

Club soda


Ranch or other dressing

Melon or other fresh fruit


1 pound turkey pastrami or cooked turkey

3 cloves garlic

Fresh oregano and/or basil or 2 teaspoons crushed dried oregano and/or basil

1 pound yellow squash, eggplant or zucchini

3 tablespoons olive oil

2 (12-inch) or 4 (6-inch) cheese pizza breads

2 (12-ounce) packages shredded mozzarella cheese

2 to 3 (8-ounce) cans Italian-style stewed tomatoes

Cut turkey into julienne strips. Crush garlic. Chop fresh oregano and basil, and measure 2 tablespoons. Slice squash 1/8-inch thick. Set aside.

Heat olive oil in skillet and saute garlic and squash until almost tender. Brush pizza breads with garlic oil from skillet. Sprinkle half of mozzarella cheese over breads. Spoon stewed tomatoes, then turkey slices on breads, dividing evenly. Top with squash slices, oregano and basil and remaining cheese. Place directly on oven rack and bake at 375 degrees 20 to 25 minutes. Serve immediately. Makes 4 servings.

Each serving contains about:

945 calories; 1,808 mg sodium; 114 mg cholesterol; 47 grams fat; 67 grams carbohydrates; 68 grams protein; 3.2 grams fiber; 44% calories from fat.

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