Time: 40 minutes
Kid Tweak: Skip the crushed red pepper for a milder pizza.
Serve with Arugula and Mushroom Salad: Combine 1 tablespoon white wine vinegar, 1 tablespoon fresh lemon juice, 2 teaspoons extra-virgin olive oil, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper in a medium bowl, stirring with a whisk. Add 1 cup quartered mushrooms and 6 ounces baby arugula; toss gently to coat. Top with 1 tablespoon shaved Parmigiano-Reggiano cheese. CALORIES 42; FAT 3g (sat 0.6g); SODIUM 152mg
View Recipe: Sausage, Fennel, and Ricotta Pizza