Pizza is one of those things I could eat for several meals out of the week. There’s nothing more enticing than a wood-fired Margherita pizza, or an oversized slice of deep dish from Lou Malnati’s– truly, I do not discriminate, I eat one and all. Unfortunately though, a lot of the time with pizza, you’re inhaling extra grease, fat, cheese and processed foods. While this is fine to do in moderation, when you eat pizza as much as I like to, a healthier option needs to be found, and after making this recipe twice in one week, I feel I have come up with said healthy option. So here’s my recipe for homemade pizza, dough and all.
Pizza Crust (no yeast needed)
- 1 and 1/3 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp garlic powder (optional)
- 1 tbsp basil (optional)
- 1/2 cup milk (though I’m sure water could be substituted)
- 2 tbsp olive oil
- Preheat oven to 400 degrees
- Mix flour, baking soda, salt, garlic powder and basil in a large bowl. Stir until well mixed.
- Add in milk and olive oil, stirring until a dough begins to form. Scrape down sides and form a ball.
- Place dough on a plate and cover with bowl for 10-15 minutes.
- Knead dough 10 times and roll out onto greased/parchment papered/corn mealed pizza stone or cooking sheet. (Don’t grease your stone, use paper)
While waiting for step 4, I prepped my toppings. This week I did several types of pizza, including Margherita, bbq chicken and ricotta basil pesto. I had a bunch of random things going on in the refrigerator and wanted to do a bit of clean up, so that’s why there was such an array of flavors. Broken down by flavor here’s what happened.
3 Diced Roma tomatoes, half a large yellow onion, four cloves garlic, basil, 4 oz chopped or sliced mozzarella, garlic powder and olive oil. (All ingredients can be ingredients can be increased or decreased to your taste)
- Dice tomatoes and onions, mince garlic
- Heat a skillet to medium heat, add 1 tbsp of olive oil and sauté onion and garlic until onions are clear
- With prepared and rolled out dough, spread two tbsp of olive oil evenly, sprinkle tomatoes and prepared garlic and onions.
- Sprinkle basil and garlic powder over the top
- Gently lay mozzarella around to cover pizza
- Cook at 400 degrees for 10-12 minutes, or until crust becomes golden brown and cheese is melted. Keep an eye on it, at 400 degrees even one minute more can cause chaos.
Barbecue Chicken Pizza
Diced onion (yes I did uncooked and sautéed onion here), sautéed onion and garlic, shredded cheddar cheese, bbq sauce and cooked chicken breasts or thighs. (My chicken was left over from a previous meal). Following the same steps as above with these ingredients, assemble your pizza to your liking with ample amounts of bbq sauce (I used sweet Baby Rays), chicken, veggies and cheese.
Basil Pesto with Ricotta
Having made a dish with basil pesto and ricotta earlier in the week, I had some leftover sauce and cheese to get rid of so in combination with sautéed onions and garlic, I spread a thin layer of prepared pesto on the crust, topped it with ricotta, and sprinkled it with sautéed onion and garlic. Never having used Ricotta on a pizza before, I can attest to the fact that it’s pretty darn delicious. I guess it’s more versatile than your traditional lasagna!
We ate off these pizzas for a few meals and they hit the spot every time. Next time I’m in need of a refrigerator clean out I think I’ll circle back to this idea. There’s nothing better than being able to recycle leftovers into new ideas!