Welcome the season of alfresco entertaining, with deliciously easy recipes that keep the fuss low and the fun at an all-time high. Read on for literally everything you need to make a fun, pizza party with your friends (because Domino’s delivery is so college):
Berry Citrus Rose Sangria
A make-ahead punch or sangria frees you up for hands-on pizza making. Set out bottles of seltzer so guests can choose whether to make theirs sparkle.
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- 1/2 cup fresh lime juice
- 1/4 cup sugar
- 2 bottles rose (750 ml each)
- 2/3 cup orange liqueur, such as Cointreau
- 1 orange, quartered and thinly sliced
- 2 limes, thinly sliced
- 1 cup small strawberries, stemmed
- 1 cup mixed blueberries and raspberries
- 3 cups ice cubes
- In a punch bowl, stir together lime juice and sugar until sugar dissolves. Add rose, orange liqueur, and fruit.
- Refrigerate until chilled, at least 30 minutes, to soak the fruit. Add ice cubes and serve.
MAKES 12 SERVINGS Per serving: 177 cal, 0 g fat, 21 g carbs, 8 g sugar, 7 mg sodium, 1 g fiber, 0 g protein
- 1 cup sugar
- 3 large sprigs mint, plus leaves for garnish
- 1 cup fresh lemon juice (from 5 lemons), plus slices for garnish
- 6 cups cold seltzer
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- Bring sugar, mint, and 1 cup water to a boil; stir until sugar dissolves. Let cool completely.
- Strain syrup, pressing on the mint. Refrigerate until chilled, up to 1 week; you’ll have about 1 1/2 cups.
- In a large pitcher, mix lemon juice with 1/2 cup mint syrup (leftover syrup is great for cocktails); add seltzer. Serve over ice; garnish with mint sprigs and lemon slices.
MAKES 8 SERVINGS Per serving: 55 cal, 0 g fat, 15 g carbs, 13 g sugar, 38 mg sodium, 0 g fiber, 0 g protein.
Triple Onion Dip
- 1 head garlic
- 1 tsp plus 1 Tbsp olive oil
- 1 large sweet onion, sliced
- 1 tsp kosher salt, divided
- 1/4 tsp black pepper
- 2 cups plain 2% Greek yogurt
- 2 Tbsp chopped fresh chives, plus more for serving
- Preheat oven to 400°F. Lop off the top of the head of garlic to just expose the cloves, and set on a sheet of aluminum foil. Drizzle with 1 teaspoon oil, wrap to enclose, and set on a baking sheet.
- On the same baking sheet, toss onion with 1 tablespoon oil and 1/2 teaspoon salt. Bake, stirring onions occasionally, until garlic and onions are tender and golden, 40 to 45 minutes.
- Let cool, then squeeze garlic cloves from the skin into a food processor. Add onion, yogurt, remaining 1/2 teaspoon salt, and black pepper; blend until creamy. Pulse in chives. Transfer to a bowl and refrigerate, covered, until ready to serve with crudites. Sprinkle with more chives.
MAKES 8 SERVINGS Per serving: 80 cal, 4 g fat (1 g sat), 7 g carbs, 4 g sugar, 263 mg sodium, 1 g fiber, 5 g protein.
Grilled Personal Pizzas
Pick up pizza dough at your supermarket or your local pizza joint. You’ll need about four ounces of dough per person (think: the size of a tennis ball), so get two pounds for a party of eight. (Don’t forget to factor in defrosting time, if necessary!)
Then, set out a bar of your favorite pizza toppings—already prepped and cooked—to keep DIY assembly a breeze.
- Let pizza dough sit at room temperature for 30 minutes. (If too cold, it will shrink while stretching.) Pull into 8-inch rounds and set on flour-lined cutting boards or baking sheets.
- Brush tops with olive oil and cover with plastic wrap until ready to use. Heat the grill to medium-high, then oil the grates.
- Slide pizza dough onto the grates and grill until marks form underneath, about 4 minutes.
- Flip, then top cooked side with desired ingredients. Cover and grill until dough is crisp underneath and toppings are heated through, about 4 minutes more.
MAKES 8 SERVINGS (if using two pounds of dough). Nutrition varies depending on amount and type of dough and toppings used.
This article originally appeared in the May 2018 issue of Women’s Health. For more great ideas, pick up a copy on newsstands now!