1 pound Basic Pizza Dough or store-bought pizza dough, fresh or frozen (thawed) 

Olive oil 

1cup grape or cherry tomatoes Coarse salt and freshly ground pepper 

¼ teaspoon crushed red-pepper flakes 

3cups baby arugula (2 ounces) 

3ounces Pecorino Romano cheese, shaved 

1tablespoon balsamic vinegar

1 Preheat oven to 450°F, with racks in upper and lower thirds. Divide dough into four equal pieces. Using your hands, stretch each piece into a 5-inch disk. 

2 Brush two rimless baking sheets with oil. Place disks of dough on baking sheets; brush dough lightly with oil. Using your hands, crush tomatoes in a bowl; season with salt and pepper. Spread tomatoes on dough; sprinkle with red-pepper flakes.Bake, rotating sheets from top to bottom and front to back halfway through, until crusts are golden, 18 to 20 minutes. 

3 Toss arugula with cheese; divide among pizzas. Drizzle with vinegar and oil.

2teaspoons olive oil, plus more for baking sheets 

2 whole-wheat sandwich wraps (12-inch size) 

2ounces Asiago cheese, shredded (1 cup) 

⅔ cup ricotta cheese (8 ounces) 

10ounces white mushrooms, thinly sliced 1small red onion, halved and thinly sliced 

Coarse salt and freshly ground pepper

Preheat oven to 450°F, with racks in upper and lower thirds.Brush two rimmed baking sheets with oil. Place one wrap on each baking sheet; brush each with 1 teaspoon oil. Sprinkle wraps with Asiago, then dollop with ricotta.Top with mushrooms and onion; season with salt and pepper.Bake, rotating sheets from top to bottom and front to back halfway through, until crusts are browned, 20 to 25 minutes.

PER SERVING: 305 calories; 14.2 grams fat; 14.7 grams protein; 32.8 grams carbohydrates; 4.3 grams fiber

Olive oil 

1 pound Basic Pizza Dough or store-bought pizza dough, fresh or frozen (thawed) 

8ounces mozzarella cheese, shredded (2 cups) 

6 cups (about ½ recipe)RoastedRoot Vegetables, coarsely chopped 

1cup ricotta cheese (8 ounces) 

1tablespoon fresh rosemary (optional) 

Coarse salt and freshly ground pepper

1 Preheat oven to 475°F, with racks in upper and lower thirds. Brush a large rimless baking sheet with oil. Gently stretch dough into a 12-by-16-inch oval (or as large as will fit on baking sheet); transfer to prepared sheet. 

2 Sprinkle dough evenly with half the mozzarella. Scatter vegetables on top, then dollop with ricotta; sprinkle with remaining mozzarella and the rosemary, if desired. Drizzle with oil; season with salt and pepper.Bake, rotating sheet from top to bottom and front to back halfway through, until crust is golden, 20 to 25 minutes.

PER SERVING: 720 calories; 26.3 grams fat; 32.9 grams protein; 96.4 grams carbohydrates; 8.2 grams fiber