Healthy, Make-at-Home Pizza Options

Mediterranean Steak Pizza

Ingredients

For the Dough:

1 1/4 C lukewarm water (105 degrees to 115 degrees F)

2 1/4 tsp. (a 0.25 – ounce package) active dry yeast

1 tsp. sugar

2 1/4 C all-purpose flour, plus extra for dusting

1 C whole-wheat flour

3 tbsp. cornmeal

1 tsp. salt

2 tbsp. extra virgin olive oil, plus 3 teaspoons for greasing bowl and brushing dough

For the Pizza:

10 sun-dried tomatoes (not oil-packed)

1/2 C sliced roasted red bell peppers

3 tbsp. extra virgin olive oil, plus 2 teaspoons for frying steak

1 tbsp. chopped fresh oregano

1/4 tsp. red pepper chili flakes

1/4 tsp. black pepper

1 6-ounce sirloin steak, thinly sliced

1/2 lb. pizza dough, pricked and oiled

1 C baby spinach

1 C (about 4 ounces) shredded mozzarella cheese

1/3 C chopped black or Kalamata olives

1/3 C sliced artichoke hearts

1 small yellow bell pepper, thinly sliced

1/4 C basil, torn (for garnish)

Directions

For the Dough:

In a small bowl, stir together water, yeast and sugar. Let stand for 5 minutes, or until mixture looks foamy.

In a large bowl, stir together all-purpose flour, whole-wheat flour, cornmeal and salt. Add yeast mixture and olive oil to flour mixture and mix until the dough comes together, adding additional warm water, 1 tablespoon at a time, if dough is too dry. The dough shouldn’t be too moist, however.

Transfer dough to a floured work surface, and knead until smooth and elastic, about 5 minutes. Place dough in a large greased bowl and turn to coat. Cover bowl with a clean kitchen towel and set aside in a warm, draft-free location for 1 hour or until dough is about double in size.

Punch down dough and knead again for 2 minutes on a lightly floured surface.

Return to bowl, cover and let rise again in a warm location for 1 hour. (Letting the dough rise a second time produces a lighter crust, but you can skip this step if you wish.)

Divide dough into two pieces. One of these pieces will make one pizza. Wrap what you’re not using immediately in plastic wrap and refrigerate for up to 2 days or freeze up to 2 months. Bring dough back to room temperature before rolling.

To prepare dough, preheat oven to 450 degrees. Coat a rimless baking sheet with 1 teaspoon oil or top with a sheet of parchment paper. Roll dough into 12-by-9-inch rectangle or 12-inch round no more than 1/4 inch thick. Transfer to prepared sheet, prick crust all over with fork and brush dough with another 2 teaspoons of oil, concentrating on the edges.

For the Pizza:

To make sauce, place sun-dried tomatoes in a bowl and cover with hot water until softened, about 15 minutes. Place soaked tomatoes, 3 tablespoons of the soaking liquid, roasted red bell peppers, olive oil, oregano, chili flakes and black pepper in a blender and mix until smooth. Set aside.

Fry steak slices with 2 teaspoons olive oil, 6 minutes on each side.

To prepare dough, preheat oven to 450 degrees. Coat a rimless baking sheet with 1 teaspoon oil or top with a sheet of parchment paper. Roll dough into 12-by-9-inch rectangle or 12-inch round no more than 1/4 inch thick. Transfer to prepared sheet, prick crust all over with fork and brush dough with another 2 teaspoons of oil, concentrating on the edges.

Spread tomato sauce over pizza dough and top with steak and remaining ingredients, in order. Bake for 15 minutes. Garnish with basil.

Individual Hawaiian Pita Pizza

Ingredients

1 whole wheat pita

Pizza sauce (about two spoonful’s)

2 tbsp. diced yellow pepper

2 slices of diced nitrate free smoked ham

6 or 7 chunks of diced pineapple

Mozzarella Cheese

Directions

Preheat the oven to 350 degrees.

Place your pita on a cookie sheet and cover with pizza sauce. Next layer on the yellow pepper, diced ham, and diced pineapple.

Cover with desired amount of mozzarella cheese. Cook in the oven for about 8-10 minutes.

Buffalo Chicken Pizza with Broccoli Crust

Ingredients

½ C chopped peeled broccoli stems

1 C bite-size broccoli florets (about 4 ounces total), divided

¼ C fresh basil

¼ C toasted walnuts

1 clove garlic, smashed

1 tbsp. lemon zest, reserved

1 tbsp. lemon juice

¼ tsp. salt

2 tbsp. extra-virgin olive oil

6 oz. Italian sausage, casing removed

1 lb. whole-wheat pizza dough

4 oz. sliced fresh mozzarella cheese, torn into pieces

12 grape tomatoes, halved

2 tbsp. freshly grated Parmesan cheese

¼ tsp. ground pepper

Directions

Preheat oven to 450 degrees. Coat a 12-inch cast-iron skillet with cooking spray or olive oil.

Combine broccoli stems, basil, walnuts, garlic, lemon juice and salt in a food processor.

Pulse until finely chopped. Add oil and process to combine.

Cook sausage in a small skillet over medium-low heat, breaking up with a spoon, until no longer pink, 4 to 6 minutes.

Working on a lightly floured surface, roll and stretch pizza dough into a 12-inch circle.

Transfer to the prepared pan, pressing the dough 1 inch up the sides. Spread the dough with the pesto and sprinkle with the sausage, broccoli florets, lemon zest, mozzarella, tomatoes, Parmesan and pepper.

Bake the pizza until the crust is golden brown and the cheese is browned in spots, 30 to 35 minutes. Let stand for 10 minutes before serving.

Quick and Easy Pizza Dough

Ingredients

1 C self-raising flour (plus extra for kneading)

1 C of Greek or natural yogurt

Directions

Combine ingredients in a large bowl and bring together with your hands.

On a floured surface, knead the dough for around 5 minutes until it feels stretchy. Add a little more flour if it seems too wet.

Use a floured rolling pin to roll the dough out.

Top with your favorite toppings and bake in the oven at 350 degrees until golden brown.