30-Minute Healthy Chicken Recipes

For a healthy dinner that's easy, too, try one of our healthy chicken recipes. Ready in under 30 minutes and ringing in at under 400 calories per serving, each chicken recipe is easy and good for you. There's no need to cook separate meals for the rest of the family with these healthy recipe ideas for chicken breasts, chicken salad, chicken soup, and family-friendly chicken sandwiches that everyone will enjoy.

View Slideshow

Cake Batter: 6 Ways to Bake

One box of two-layer cake can be used as cupcakes, muffins, a large sheet cake, and more. Learn the six ways to transform this staple.

View Video

NEW Recipes from Our August Magazine

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Our Best Summer Salads

These fresh summer salad recipes are anything but ordinary. Our irresistible combinations of seasonal vegetables and fruits come together with tasty dressings and tangy vinaigrettes for summer salads everyone will love.

View Slideshow

Fast Shrimp Bisque in 25 Minutes!

A satisfying seafood dinner takes just 25 minutes and cooks in one dish. Best yet, you need just 8 ingredients. Bonus: We'll show you how easy it is to peel cooked shrimp.

View Video

Irresistible Ice Cream Treats

Creamy homemade ice cream is simply the best. Summer tastes better when you have an ice cream cone in hand.

View Slideshow
Popular in Food

No-Knead Pizza Dough

3.5 by 12 people
Rate me!
  • Makes: 20 servings
  • Serving Size: 1/4 pizza
  • Yields: five 8-inch pizzas (4 appetizer servings per pizza)
  • Prep: 35 mins
  • Stand: 8 hrs to 24 hrs
  • Chill: 1 hr

No-Knead Pizza Dough



  1. Combine the flour, yeast, and salt in a large bowl. Add the water and stir until blended. Cover the bowl with plastic wrap and let it rest 8 to 24 hours at room temperature (about 70 degrees F or cooler).
  2. After 8 hours, the dough should have risen and be bubbly on the surface. Transfer the dough to the refrigerator for at least an hour before dividing, so it's easier to work with.
  3. Lightly rub your hands and counter with olive oil. Turn out the dough onto the counter in one piece. Lightly dust it with flour and fold the dough on itself a few times, adding more flour if needed, until it comes together and is not so airy. Cut into five equal pieces (for pizza), about 6 ounces a piece.
  4. Sprinkle the dough pieces with flour. Transfer to a lightly floured baking sheet. Cover with a towel or plastic wrap and let them rise about 1 hour. Meanwhile gather pizza toppings (See below).
  5. Arrange oven racks so the top of the pizza will be 4 inches from heat. If using a baking stone, heat it in a 500 degrees F oven for 1 hour. If using a cast iron skillet or griddle pan, set it over medium-high heat until it gets smoking hot, about 15 minutes. Transfer, upside down, to under the preheated broiler or turn oven to broil setting.
  6. Meanwhile, shape the dough. Liberally dust a work surface with flour. Scoop the ball of dough onto it. Sprinkle with flour and knead a few times until no longer sticky, adding more flour as needed. Form an 8-inch round by pressing from center toward edges, leaving a 1-inch border thicker than the rest. If dough is too elastic, springing back rather than stretching, let it rest a few minutes before shaping.
  7. Place dough on a pizza peel or a flat baking sheet sprinkled lightly with flour. Add toppings as below.
  8. Open the oven or broiler door, quickly slide out the rack with the skillet, griddle pan, or baking stone on it. Carefully slide pizza with toppings onto the stone or skillet. Slide the broiler rack back in and close the door. Broil the pizza until the crust has puffed around the edges and darkened, preferably blackening in several spots, which should take about 5 to 8 minutes. If the top of the pizza starts to burn before the crust seems otherwise fully done, carefully lower it further from the broiler. Cool slightly, cut, and serve.

From the Test Kitchen

After the dough rises, it can be frozen. The dough balls can be transferred to individual freezer-safe plastic food storage bags along with a drizzle of olive oil; freeze for several months. Thaw in the refrigerator, then allow to rise at room temperature for an hour before making pizza.

Margherita Pizza

Per Pizza: Scatter 2 canned tomatoes on the dough, season with salt and pepper to taste, then quickly add 2 to 3 ounces smoked mozzarella slices. Broil for 5 to 8 minutes, or until the crust has puffed around the edges and blackened in spots. Remove pizza from oven with a wooden or metal peel or baking sheet. Transfer it to a cutting board, and let it rest for a few minutes. Sprinkle the pizza with 5 torn large basil leaves. Drizzle with 1 to 2 teaspoons olive oil.

Smoked Trout-Fennel Pizza

Layer 1 small sliced Yukon gold potato on the dough, leaving a 1-inch border. Dollop about 2 tablespoons ricotta on pizza. Broil for 5 to 8 minutes, or until crust has puffed around the edges and blackened in spots. Remove pizza with a wooden or metal peel or baking sheet. Transfer to cutting board. Scatter 2 ounces smoked trout, 3 slices of purchased preserved lemon, and 1/4 a small fennel, sliced. Let pizza rest a few minutes. In a small bowl whisk together 1 tablespoon Greek yogurt and 1 teaspoon milk; drizzle on pizza.

Reprinted with permission from Serve Yourself:

Nightly Adventures in Cooking for One by Joe Yonan copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.

Nutrition Facts (No-Knead Pizza Dough)

    Per serving:
  • 111 kcal cal.,
  • 2 g fat
  • 1 g monounsatured fat),
  • 176 mg sodium,
  • 20 g carb.,
  • 1 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...