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Pizza is one of the easiest dishes you can make. All you need is dough, cheese, tomato sauce, and a few vegetables to put together a healthy meal within 15 minutes or less. The best part is that each delicious slice contains less than 300 calories! Here are 10 super easy and healthy pizza recipes you can follow:
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1) Pizza with Caramelized Fennel, Onion, and Olives
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Ingredients:
Dough:
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1 1/2 teaspoons dry yeast
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2 cups all-purpose flour, divided
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2/3 cup warm water (100° to 110°)
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2 teaspoons yellow cornmeal
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1/2 teaspoon salt
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Cooking spray
Toppings:
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4 cups thinly sliced fennel bulb
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2 cups thinly sliced onion
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1 tablespoon olive oil
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1 cup bottled tomato-basil pasta sauce
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1 cup (4 ounces) shredded part-skim mozzarella cheese
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1/4 cup coarsely chopped pitted kalamata olives
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1/4 teaspoon dried oregano
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1/4 teaspoon dried thyme
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1/4 teaspoon black pepper
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1/2 teaspoon salt
How to Prepare It:
Dough:
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Dissolve yeast in warm water and add into a large bowl. Allow the yeast to stand 5 minutes.
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Lightly spoon flour into dry measuring cups and level with a knife.
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Add 1 3/4 cups flour and salt, and beat with a mixer at medium speed until smooth.
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Turn dough out onto a floured surface and knead until smooth and elastic, which should take about 10 minutes.
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Add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
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Place the dough into a large bowl coated with cooking spray, turning to coat top.
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Cover and let rise in a warm place, approximately 85°, free from drafts for 45 minutes or until it has doubled in size.
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Press two fingers into the dough. If an indentation remains, the dough has risen enough.
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Punch dough down and knead 5 times. Let it sit for 15 minutes.
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Roll dough into a 12-inch circle on a floured surface.
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Place dough on a 12-inch pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal.
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Crimp edges of dough with fingers to form a rim.
Toppings:
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Heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat.
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Add the fennel and the remaining ingredients, then cook for 20 minutes or until golden, stirring frequently.
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Preheat oven to 450°.
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Spread sauce over crust, leaving a 1/2-inch border, and sprinkle with fennel mixture, cheese, and olives.
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Bake at 450° for 18 minutes or until golden brown.
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2) Mushroom-Prosciutto Pizza
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Ingredients:
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1 (10-ounce) Italian cheese-flavored thin pizza crust
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8 ounces sliced cremini mushrooms
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Cooking spray
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1/3 cup (about 1 1/2 ounces) shredded fontina cheese
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2 ounces prosciutto, cut into thin strips
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1/4 cup finely chopped shallots
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1 garlic clove, minced
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1 teaspoon chopped fresh thyme
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2 teaspoons sherry vinegar
How to Prepare It:
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Preheat oven to 450°.
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Heat a 12-inch nonstick skillet over medium-high heat, and coat the pan with cooking spray.
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Add mushrooms and shallots to pan. Sauté for 7 minutes or until mushrooms are tender. Add garlic and thyme; sauté 1 minute. Stir in vinegar and remove from heat.
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Place crust on the bottom rack of oven.
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Bake at 450°for 4 minutes.
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Place the crust on a baking sheet and spread the mushroom mixture evenly over crust.
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Sprinkle with prosciutto and fontina cheese.
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Bake at 450° for 6 minutes or until cheese melts.
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For a delicious crisp crust, bake the pizza crust on the lowest rack for a few minutes before adding the toppings.
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Presliced button mushrooms can substitute for the creminis.
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3) Quick Pizza Margherita
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Ingredients:
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1 (10-ounce) can refrigerated pizza crust dough
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1 cup (4 ounces) shredded fresh mozzarella cheese
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5 plum tomatoes, thinly sliced (about 3/4 pound)
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1 teaspoon extra-virgin olive oil, divided
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1 garlic clove, halved
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1 teaspoon balsamic vinegar
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1/2 cup thinly sliced fresh basil
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1/8 teaspoon salt
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1/8 teaspoon black pepper
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Cooking spray
How to Prepare It:
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Preheat oven to 400°.
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Unroll crust dough onto a baking sheet coated with cooking spray and pat into a 13 x 11-inch rectangle.
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Bake at 400° for 8 minutes.
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Remove crust from oven, and brush with 1/2 teaspoon oil.
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Rub crust with cut sides of garlic.
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Arrange tomato slices onto crust, leaving a 1/2-inch border, and sprinkle evenly with cheese.
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Bake at 400°for 12 minutes or until cheese melts and the crust is golden.
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Combine 1/2 teaspoon oil and vinegar, stirring with a whisk.
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Sprinkle pizza evenly with sliced basil, salt, and pepper.
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Drizzle the vinegar mixture evenly over the pizza, and cut into 8 pieces.
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4) Turkey Pizza
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Ingredients:
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1 (10-ounce) can refrigerated pizza crust dough
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2 cups chopped skinned cooked turkey
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1/2 cup (2 ounces) shredded provolone cheese
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1/2 cup (2 ounces) shredded part-skim mozzarella cheese
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1 teaspoon olive oil
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1 cup chopped onion
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3 garlic cloves, minced
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1 3/4 cups canned crushed tomatoes
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1/8 teaspoon salt
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1/8 teaspoon crushed red pepper
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1/4 cup chopped fresh parsley
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2 tablespoons chopped fresh basil
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Cooking spray
How to Prepare It:
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Preheat oven to 400°.
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Heat olive oil in a large nonstick skillet over medium-high heat. Add onion and garlic and then sauté 4 minutes.
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Stir in tomatoes, salt, and pepper, which will bring it to a boil.
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Reduce the heat and simmer for 15 minutes, or until thick.
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Stir in parsley and basil before removing from heat. The allow it to completely cool.
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Roll dough into a 10-inch circle on a lightly floured surface.
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Place dough on a 12-inch pizza pan or baking sheet coated with cooking spray. Crimp edges of dough with fingers to form a rim.
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Spread the tomato mixture over the crust, leaving a 1/4-inch border.
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Top with turkey and sprinkle with cheeses.
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Bake at 400° for 10 minutes or until golden.
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5) Roasted Bell Pepper and Olive Pizza
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Ingredients:
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2 (1-pound) Italian cheese-flavored pizza crusts or focaccias
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6 tablespoons (1 1/2 ounces) freshly grated Parmesan cheese
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2 large red bell peppers
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2 large yellow bell peppers
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1/2 cup sliced green olives
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1/4 cup chopped fresh parsley
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2 teaspoons drained capers
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2 teaspoons red wine vinegar
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3/4 teaspoon olive oil
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1/8 teaspoon black pepper
How to Prepare It:
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Preheat broiler.
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Cut bell peppers in half lengthwise, discard seeds and membranes.
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Place bell pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand.
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Broil 15 for minutes or until blackened.
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Place in a zip-top plastic bag, and seal.
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Let stand 15 minutes.
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Peel and cut into strips.
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Combine bell peppers, green olives, and remaining ingredients into a bowl.
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Preheat oven to 350°.
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Divide the bell pepper mixture evenly among the pizza crusts, and sprinkle with cheese.
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Bake at 350° for 7 minutes or until cheese melts, and cut into 12 wedges.
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6) Pizza Bianca with Arugula, Bacon, and Mushrooms
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Ingredients:
Crust
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1 package active dry yeast (about 2 1/4 teaspoons)
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1 1/2 cups all-purpose flour (about 6 3/4 ounces), divided
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1 teaspoon sugar
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1/2 cup warm water (100° to 110°)
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2 teaspoons yellow cornmeal
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1/4 teaspoon kosher salt
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Cooking spray
Toppings
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1/3 cup 1 1/2 ounces shredded part-skim mozzarella cheese
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2 slices center-cut bacon
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2 tablespoons grated fresh Parmesan cheese
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1/2 cup thinly sliced white onion
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1 8-ounce package whole button mushrooms, quartered
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1/2 teaspoon kosher salt, divided
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1/4 teaspoon freshly ground black pepper, divided
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1 tablespoon extravirgin olive oil
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1/2 cup part-skim ricotta
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2 cups baby arugula
How to Prepare It:
Dough
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Dissolve yeast and sugar in 1/2 cup warm water and add to a large bowl, allowing it to stand for 5 minutes.
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Lightly spoon flour into dry measuring cups, and level with a knife.
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Stir 1 1/4 cups flour and 1/4 teaspoon salt into yeast mixture to form a soft dough.
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Turn dough out onto a lightly floured surface and knead until smooth and elastic, which is approximately 5 minutes.
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Add a good portion of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
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Place dough in a large bowl coated with cooking spray, turning dough to coat and then cover it.
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Allow it to rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Press two fingers into dough, ff the indentation remains, the dough is ready.
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Punch the dough down and cover. Let it rest 5 minutes.
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Roll dough into a 14-inch circle on a lightly floured surface.
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Place dough on a pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim.
Toppings:
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Preheat oven to 450°.
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Cook bacon in a large nonstick skillet over medium heat until crisp.
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Remove bacon from skillet, reserving 2 teaspoons of bacon drippings in pan.
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Crumble bacon and set aside.
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Add onions and mushrooms to pan. Cook for 10 minutes or until tender and moisture evaporates, stirring occasionally.
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Remove from heat; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
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Drizzle oil over dough and sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
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Place pan on lowest oven rack and bake at 450° for 10 minutes or until golden-brown.
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Remove from oven and spread ricotta cheese evenly over crust, leaving a 1/2-inch rim.
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Arrange onion mixture and arugula evenly over ricotta.
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Sprinkle with bacon, mozzarella, and Parmesan.
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Bake an additional 10 minutes or until crust is lightly browned.
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Let it stand 5 minutes before serving. Cut into wedges.
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7) Pepperoni Pizza
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Ingredients:
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1 (10-oz.) package prebaked whole wheat thin Italian pizza crust
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1/4 cup turkey pepperoni slices (about 24)
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1 1/2 cups (6 oz.) part-skim mozzarella cheese
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1 cup tomato-and-basil pasta sauce
How to Prepare It:
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Spoon tomato-and-basil pasta sauce evenly over crust, leaving a 1-inch border around edges.
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Top with half of pepperoni slices and sprinkle with cheese.
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Top with remaining pepperoni.
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Bake pizza at 450° directly on oven rack 11 to 12 minutes or until crust is golden, and cheese is melted.
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Cut into 6 slices. Serve immediately.
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8) BBQ Chicken Pizza
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Ingredients:
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1 10-ounce Italian cheese-flavored thin pizza crust
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2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
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3/4 cup (3 ounces) shredded extra-sharp white cheddar cheese
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3/4 cup tomato chutney
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2/3 cup diced plum tomato
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1/3 cup chopped green onions
How to Prepare It:
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Preheat oven to 450°.
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Place crust on a baking sheet.
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Bake at 450° for 3 minutes and remove from oven.
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Spread chutney over the crust, leaving a 1/2-inch border.
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Top chutney with chicken and sprinkle diced tomato, cheese, and green onions evenly over chicken.
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Bake at 450° for 9 minutes or until cheese melts. Cut pizza into 6 wedges.
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You can make your own tomato chutney by combining 2 cups of diced plum tomato, 3 tablespoons brown sugar, 3 tablespoons cider vinegar, 1/8 teaspoon Jamaicañ jerk seasoning, and 1 minced garlic clove in a small saucepan.
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Bring the mixture into a boil and reduce heat to medium.
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Cook for 20 minutes or untril thickened.
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