Pizza pronto!

Better than carryout, these tasty takes on pizza parlor favorites are a snap to whip up

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Meatball-Stuffed Pizza Ring

Storebought meatballs make it a cinch to get this toasty pull-apart bread into the oven in just 30 minutes

3 Tbs. olive oil

1 tsp. garlic powder

½ tsp. dried Italian seasoning

1 cup pizza sauce

2 (15-16 oz.) pkgs. refrigerated pizza dough, at room temp.

12 frozen Italian-style bite-size meatballs, thawed

½ cup shredded mozzarella cheese

12 slices pepperoni

• Heat oven to 400°F. Coat baking sheet with cooking spray. Place 5"-diameter bowl upside down in center. In small bowl, combine oil, garlic powder and Italian seasoning; reserve. In small pot, cook pizza sauce over medium, stirring occasionally, until heated through, about 5 min. Remove from heat; cover to keep warm.

• Divide dough into 12 portions, then slightly flatten one piece. Place one meatball in center, pull edges up over meatball, then using moist fingers, press ends together to seal. Repeat to make 12 filled dough balls total. Place balls seam side down around bowl on baking sheet, sides touching. Brush with reserved oil mixture; carefully remove bowl.

• Bake until dough is baked through, about 25 min. Top with mozzarella and pepperoni. Bake until cheese melts and pepperoni crisps around edges, about 5 min. Transfer pizza sauce to bowl; serve with pizza ring for dipping.

Servings: 6. Active time: 30 min. Total time: 1 hr. Calories: 520 Protein: 17g Fat: 18g (5g sat.) Chol.: 20mg Carbs.: 76g Sodium: 1,300mg Fiber: 2g Sugar: 15g

Sheet Pan Pizza

We gave jarred sauce a zesty upgrade with red pepper, onion and balsamic

3 Tbs. olive oil + extra for drizzling

1 (13.8 oz.) pkg. refrigerated thin pizza crust, such as Pillsbury

1 large red onion