It’s pizza night! Instead of picking up the phone, get the family involved. Roll up your sleeves and make your own!
We’re rounding up our favorite pizzas. Some of the recipes use pre-made crust, while others are made from scratch. Whatever recipe you choose, everyone can pitch in by cutting up the toppings, assembling the pizza, and of course–grabbing a slice to eat!
If you are looking for homemade from start to finish, this is the pizza recipe for you! Why not introduce some new veggies, too? Pile them high and bake until the crust is golden brown, and the cheese is bubbly.
To make the dough:
- 1/4 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 envelope (0.25 ounces, about 2 ¼ teaspoons) fast-acting yeast
- 2/3 cup hot water (125-130 degrees Fahrenheit)
- 1 cup whole wheat flour (for steps 3 and 7)
- Cooking spray
To make the sauce:
- 1 (8 ounce) can tomato sauce, no salt added, combined with any or all the following seasonings:
- ¼ teaspoon garlic powder
- ¼ teaspoon oregano
- ¼ teaspoon black pepper
- ¼ teaspoon basil
To make the topping:
- 3/4 cup shredded part-skim mozzarella cheese
- Up to 3/4 cup rinsed and diced vegetables like red or green bell peppers, onions, or spinach
- In a large mixing bowl, combine all-purpose flour and 1 cup whole wheat flour. Add salt, sugar, and yeast. Mix well to blend.
- Pour hot water into dry mixture and stir to form a dough. Make sure all flour in the bowl is mixed in.
- Spread about ¼ cup whole wheat flour on work surface. Place dough on floured surface and knead gently until dough is smooth and elastic. If dough is too sticky, add more flour, about ¼ cup at a time. Kneading usually takes about five minutes.
- Spray medium-sized bowl with a light coat of cooking spray and place dough in bowl. Turn it over once to coat the surface of the dough. Cover with a clean dish towel and allow to rise at room temperature until the dough doubles in size, about 10-15 minutes.
- While dough is rising, clean off work surface with a soapy rag and preheat oven to 400 degrees Fahrenheit.
- When dough has doubled in size, punch the dough in the center with your fist to release air bubbles.
- Spread about ¼ cup whole wheat flour onto clean work surface. Roll dough into a 12-inch circle if using a pizza pan (or a rectangle if using a baking sheet).
- Spray pizza pan with non-stick spray. Place dough on pan. Clean work surfaces with a soapy rag.
- Spread sauce evenly over dough, leaving ½ inch around the edge. Top with mozzarella cheese and vegetables.
- Bake at 400 degrees Fahrenheit for 20 minutes or until crust is golden brown. Slice and serve hot.
Take pizza to the next level with a seasoned crust! This recipe is bursting with flavor from the seasoning blend and four types of veggies. If tomato sauce isn’t your thing, this recipe is for you.
- 2 tablespoons salt-free Tomato Basil Garlic Seasoning Blend
- 2 tablespoons olive oil
- 1 (12-inch) thin whole-wheat pizza crust (pre-baked)
- cooking spray
- 4 medium tomatoes
- 1 1/2 cups mushrooms
- 2 cups baby spinach
- 1/2 cup red onion
- 3/4 cup shredded fat-free mozzarella cheese
- Place rack in center of oven and preheat oven to 400 degrees Fahrenheit.
- In a small bowl, mix Tomato Basil Garlic Seasoning Blend with olive oil.
- Place pizza crust on pizza pan. Brush pizza dough with olive oil blend.
- Wash tomatoes, spinach, and red onion under running water. Wipe down mushrooms with a damp towel.
- Thinly slice the tomatoes, mushrooms, and red onion. Add to a large mixing bowl with the baby spinach.
- Mix vegetables and remaining olive oil blend.
- Spread coated vegetables evenly over pizza dough, leaving about 1/2-inch border around the edges. Top vegetables with shredded cheese.
- Bake 10 minutes, until cheese is melted.
Personal pizza, anyone? The tortilla “crust” is what makes this pizza recipe so quick, easy, and fun to eat! If you’re a thin crust pizza fan, you’ve got to try this one.
- 4 (6-inch) flour tortillas
- 1/2 teaspoon olive oil
- 2 cups mushrooms
- 1 green bell pepper
- 1 red onion
- 2 teaspoons minced garlic
- 1/2 cup low-sodium tomato sauce
- 1/2 cup shredded fat-free mozzarella cheese
- 2 teaspoons grated reduced-fat Parmesan cheese
- Heat oven to 400 degrees Fahrenheit.
- Place tortillas on 2 large baking sheets.
- Cook, flipping once, until crisp, about 10 minutes. Set aside.
- While the tortillas are in the oven, wash bell pepper and red onion under running water. Wipe down mushrooms with a damp towel.
- Thinly slice the mushrooms, bell pepper (about 1 cup), and red onion (about 1 cup).
- Heat oil in a large skillet over medium heat. Add mushrooms, peppers, onions, and garlic.
- Cook until all vegetables are soft and tender, about 10 minutes. Set aside.
- Spread each tortilla crust with 2 tablespoons tomato sauce, 1/4 cup vegetable mixture, 2 tablespoons mozzarella cheese and 1/2 teaspoon of Parmesan cheese to create four personal pizzas.
- Move pizzas to baking sheets and cook until cheese is melted, and the edges of the tortillas are golden brown, about 10 minutes.
A sweeter twist to pizza that is fast and easy. This pizza can be topped with any fruit for a yummy twist on dessert! Save the rest of the yogurt-cream cheese spread and use it as a fruit dip.
- 1 (6-inch) whole wheat tortilla
- Non-stick cooking spray
- 1⁄4 cup plain low-fat yogurt
- 2 tablespoons reduced fat cream cheese (softened)
- 1 teaspoon sugar
- 1⁄4 teaspoon vanilla
- 1⁄2 cup blueberries
- Pre-heat oven to 350 degrees Fahrenheit. Place tortilla on baking sheet and spray each side with non-stick cooking spray. Bake for 2 to 3 minutes on each side until crisp. Let cool for few minutes.
- Mix softened cream cheese, yogurt, sugar, and vanilla until smooth. Store in fridge until tortilla is cool.
- Wash blueberries under running water and pat dry with a paper towel.
- Top tortilla with yogurt-cream cheese mixture and blueberries.
After all that cheesy, veggie-filled goodness, we are stuffed! Which pizza will your family make next pizza night?
Written by Melanie Ng, PhD Student | Edited by Leslie Davis, MS, RDN, LD, CDCES and the Nutrition Education Team
Posted: February 26, 2021