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3 Offbeat and Easy Homemade Pizza Recipes

Change up toppings with the season for unique versions of one of our favorite foods

Butternut squash and prosciutto pizza (threemanycooks.com)

Want something different? Try this naan pizza with butternut squash, grated fontina cheese, prosciutto and arugula. — threemanycooks.com

Naan Pizzas With Butternut Squash, Prosciutto and Fontina

Makes 4 pizzas

  • 1 tablespoon olive oil
  • 2 cups butternut squash, cut into small cubes
  • Salt and ground black pepper
  • 4 naan flatbreads (or large pocket-less pitas)
  • 6 ounces grated fontina cheese (about 1 1/2 cups)
  • 4 slices prosciutto
  • 2 cups arugula, tossed with a few drops of oil and a pinch of salt

Adjust oven rack to lower-middle position and heat oven to 425 degrees. Heat oil in a large skillet over medium-high heat. Add squash; saute until tender, seasoning with salt and pepper, until spotty golden brown, about 5 minutes.

Meanwhile, sprinkle each naan with a portion of cheese and top with squash. Bake until golden brown, 10 to 12 minutes. Remove from oven; lay a slice of prosciutto over each pizza, top with a portion of greens, and serve.

Cabbage and bacon pizza (threemanycooks.com)

Use store-bought pizza dough for this simple recipe. Sprinkle with cabbage, bacon and Swiss cheese, then bake to perfection. — threemanycooks.com

Pizzas With Cabbage, Bacon and Swiss

  • Makes 4 pizzas
  • 6 slices bacon, cut into medium dice
  • 4 cups shredded cabbage
  • 1 package (1 pound) store-bought pizza dough, cut into quarters
  • Cornmeal for baking sheet
  • 6 ounces grated Swiss cheese
  • 1/4 cup Parmesan cheese

Adjust oven rack to lowest position and heat oven to 500 degrees.

Meanwhile, fry bacon in a large skillet over medium-high heat until almost crisp, about 5 minutes; transfer bacon to paper toweling with a slotted spoon to drain. Pour off all but 2 tablespoons of renderings and return skillet to medium-high heat. Add cabbage and saute until just wilted, 3 to 4 minutes.

Quarter dough and stretch each piece into an approximate 12-by-4-inch rectangle; transfer to a large cornmeal-coated baking sheet. (All 4 pizzas should fit crosswise on the same sheet.)

Sprinkle with cheese, then cabbage, then bacon; bake until crisp and golden brown, 12 to 15 minutes. Remove from oven, sprinkle with Parmesan cheese and serve.

AARP food expert Pam Anderson is a best-selling cookbook author and blogger at threemanycooks.com.

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VIDEO EXTRA

HEALTHY AND DELICIOUS: Combine colorful vegetables, boneless chicken and buffalo sauce on a whole wheat English muffin for a unique, tasty pizza.

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