EVERYDAY FOOD gives pizza some pizzazz. A special brick oven isn't necessary to make the thinnest-crust pizza with ricotta and mushrooms. Margot uses whole-wheat sandwich wraps to get a crispy, thin crust and tops it with fresh mushrooms and asiago and ricotta cheeses. Allie makes spinach and pepper pita pizzas that are great for a party, especially when served with a big bowl of spinach salad with walnuts. Lucinda prepares today's "After-School Snack": pizza crackers. Kids will love the melted mozzarella cheese and tomato sauce and parents will love that they're served on whole-wheat crackers and topped with broccoli. Emma's low-carb pizza frittata will be a hit with family and friends. And for those busy weeknights, Sarah shows viewers how easy it is to make and freeze broccoli calzone, a delicious vegetable pizza pocket.
