Simple and easy recipes for the holidays

Christopher Baker

8-Inch Pizzas

1½ lb. store-bought pizza dough (Makes 6 pizza crusts)

Preheat oven to 450°F. Adjust rack to center of oven. Place baking sheet(s) in oven to heat. Divide dough into six equal balls. Working in batches, roll out two balls at a time to form 8-inch circles. Transfer each onto parchment paper.

Each recipe below tops 2 pizzas

Potato, Arugula, Pecorino & Mozzarella
2 cloves garlic, sliced thin
2 tbsp grated pecorino cheese
¼ lb. mozzarella, sliced
1 small (about ¼ lb.) cooked potato, thinly sliced
4 tbsp olive oil
2 cups baby arugula

Prepare dough. Sprinkle garlic, pecorino, mozzarella, and potato slices onto two dough circles. Drizzle 1 tbsp oil on each. Carefully remove hot baking sheet from oven. Drizzle 2 tbsp oil onto preheated sheet. Use parchment paper to slide formed dough onto sheet, then discard paper. Pierce dough with fork several times. Bake 10–12 minutes or until crust is crispy. Remove and top with fresh arugula.

Blue Cheese & Roasted Squash
½ cup diced butternut squash
¼ cup diced onion
5 tbsp olive oil
1 tsp salt
¼ tsp ground pepper
2 tbsp grated pecorino cheese
4 tbsp crumbled blue cheese

In a large bowl, toss squash and onion with 1 tbsp oil, salt and pepper. Spread vegetables in a single layer on a baking sheet. Roast until tender, about 20 minutes; set aside. Prepare dough. Sprinkle pecorino onto two dough circles. Spoon the vegetables evenly onto both pies. Sprinkle each pizza with 2 tbsp blue cheese and 1 tbsp oil. Drizzle 2 tbsp oil onto preheated sheet. Use parchment paper to slide dough onto hot sheet, then discard paper. Pierce dough with fork several times. Bake for 10–12 minutes or until crust is crispy.

Sage, Fontina & Prosciutto
2 tbsp grated pecorino cheese
8 sage leaves
¼ lb. fontina cheese, thinly sliced
4 tbsp olive oil
2 oz. thinly sliced prosciutto

Prepare dough. Sprinkle each dough circle with 1 tbsp pecorino. Top each with 4 sage leaves and the slices of fontina. Drizzle 1 tbsp oil over each pizza. Drizzle 2 tbsp oil onto preheated sheet. Use parchment paper to slide dough onto the hot baking sheet, then discard paper. Pierce dough with fork several times. Bake for 10–12 minutes or until crust is crispy. Remove and top with prosciutto.

EASY CHEAT! To serve pies without much effort, order in cheese pizzas and top with your own extras: crumbled sausage, fried egg, sautéed broccoli rabe, fresh chopped tomatoes, and marinated artichokes. Pop in the oven to heat through.