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

ROASTED ROOT-VEGETABLE PIZZA

Olive oil

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

8 ounces mozzarella cheese, shredded (2 cups)

6 cups (about ½ recipe) Roasted Root Vegetables, coarsely chopped

1 cup ricotta cheese (8 ounces)

1 tablespoon 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. SERVES 4

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

SALAMI-OLIVE PIZZA

Olive oil

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

⅔ cup Basic Tomato Sauce or store-bought tomato sauce

1 cup packed arugula leaves (washed and dried)

12 thin slices salami

2 tablespoons slivered pitted black olives

8 ounces mozzarella cheese, shredded (2 cups)

1 Preheat oven to 475°F, with racks in upper and lower thirds. Brush two rimless baking sheets with oil. Divide dough into two equal pieces. Place a piece on each baking sheet. Using your hands, gently stretch each piece of dough into an 8-by-10-inch oval.

2 Brush edge of dough with oil. Dividing evenly, top each with tomato sauce, arugula, salami, olives, and mozzarella. Bake, rotating sheets from top to bottom and front to back halfway through, until crusts are golden, 10 to 12 minutes. SERVES 4

PER SERVING: 719 calories; 34.4 grams fat; 29.4 grams protein; 72 grams carbohydrates; 4.1 grams fiber

SWEET AND SPICY ALMONDS

MOZZARELLA AND GRAPE SKEWERS

CRUNCHY PAPRIKA CHICKPEAS

SPICY CHEESE CRISPS

WHITE-BEAN DIP

WINTER CRUDITÉS

EGGPLANT CAPONATA

GOAT-CHEESE SPREADS

YELLOW-TOMATO SALSA VERDE

PICO DE GALLO

GRILLED-PEACH SALSA

POT STICKERS

HOT SPINACH DIP

SWEET AND SPICY ALMONDS

2½ cups whole unblanched almonds

¼ cup sugar

1½ teaspoons coarse salt

1 teaspoon cayenne pepper

1 tablespoon honey

1 teaspoon olive oil

1 tablespoon water

1 Preheat oven to 350°F. Spread almonds in a single layer on a rimmed baking sheet; toast until fragrant, tossing halfway through, about 10 minutes. In a large bowl, combine sugar, salt, and cayenne pepper.

2 In a large skillet over medium heat, cook honey, oil, and the water, stirring until combined, about 1 minute. Add almonds; toss to coat.

3 Transfer almonds to sugar mixture (do not scrape extra glaze into bowl); toss to coat. Spread almonds on a waxed paper–lined baking sheet and let cool. Nuts can be stored up to 2 weeks at room temperature in an airtight container. MAKES 2 ½ CUPS

PER SERVING: 241 calories; 18.8 grams fat; 8 grams protein; 14.1 grams carbohydrates; 3.8 grams fiber

MOZZARELLA AND GRAPE SKEWERS

12 thin slices prosciutto (4 ounces), halved crosswise

48 seedless red and green grapes (about 4 cups)

24 bocconcini (small mozzarella balls)

Fold each piece of prosciutto several times, about 1 inch wide. Thread 2 grapes, 1 bocconcini, and 1 piece of prosciutto onto each of 24 wooden skewers. MAKES 24

PER SERVING: 123 calories; 6.8 grams fat; 9.2 grams protein; 6.1 grams carbohydrates; 0.2 gram fiber

CRUNCHY PAPRIKA CHICKPEAS

2 cans (15½ ounces each) chickpeas

3 tablespoons olive oil

1½ teaspoons coarse salt

1 teaspoon hot or sweet paprika

1 Preheat oven to 450°F. Drain and rinse chickpeas; pat dry with paper towels. Transfer to a rimmed baking sheet, and