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8 Healthy Home-made Pizzas Recipes (Page 2)

Edited By: Shai K.

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5) Roasted Bell Pepper and Olive Pizza

10 Healthy Homemade Pizzas That Are Super Easy to Prepare

source

Ingredients:

2 (1-pound) Italian cheese-flavored pizza crusts or focaccias
6 tablespoons (1 1/2 ounces) freshly grated Parmesan cheese
2 large red bell peppers
2 large yellow bell peppers
1/2 cup sliced green olives
1/4 cup chopped fresh parsley
2 teaspoons drained capers
2 teaspoons red wine vinegar
3/4 teaspoon olive oil
1/8 teaspoon black pepper

How to Prepare It:

Preheat broiler.
Cut bell peppers in half lengthwise, discard seeds and membranes.
Place bell pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand.
Broil 15 for minutes or until blackened.
Place in a zip-top plastic bag, and seal.
Let stand 15 minutes.
Peel and cut into strips.
Combine bell peppers, green olives, and remaining ingredients into a bowl.
Preheat oven to 350°.
Divide the bell pepper mixture evenly among the pizza crusts, and sprinkle with cheese.
Bake at 350° for 7 minutes or until cheese melts, and cut into 12 wedges.

6) Pizza Bianca with Arugula, Bacon, and Mushrooms

source

Ingredients:

Crust

1 package active dry yeast (about 2 1/4 teaspoons)
1 1/2 cups all-purpose flour (about 6 3/4 ounces), divided
1 teaspoon sugar
1/2 cup warm water (100° to 110°)
2 teaspoons yellow cornmeal
1/4 teaspoon kosher salt
Cooking spray

Toppings

1/3 cup 1 1/2 ounces shredded part-skim mozzarella cheese
2 slices center-cut bacon
2 tablespoons grated fresh Parmesan cheese
1/2 cup thinly sliced white onion
1 8-ounce package whole button mushrooms, quartered
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 tablespoon extravirgin olive oil
1/2 cup part-skim ricotta
2 cups baby arugula

How to Prepare It:

Dough

Dissolve yeast and sugar in 1/2 cup warm water and add to a large bowl, allowing it to stand for 5 minutes.
Lightly spoon flour into dry measuring cups, and level with a knife.
Stir 1 1/4 cups flour and 1/4 teaspoon salt into yeast mixture to form a soft dough.
Turn dough out onto a lightly floured surface and knead until smooth and elastic, which is approximately 5 minutes.
Add a good portion of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning dough to coat and then cover it.
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.
Punch the dough down and cover. Let it rest 5 minutes.
Roll dough into a 14-inch circle on a lightly floured surface.
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:

Preheat oven to 450°.
Cook bacon in a large nonstick skillet over medium heat until crisp.
Remove bacon from skillet, reserving 2 teaspoons of bacon drippings in pan.
Crumble bacon and set aside.
Add onions and mushrooms to pan. Cook for 10 minutes or until tender and moisture evaporates, stirring occasionally.
Remove from heat; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Drizzle oil over dough and sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
Place pan on lowest oven rack and bake at 450° for 10 minutes or until golden-brown.
Remove from oven and spread ricotta cheese evenly over crust, leaving a 1/2-inch rim.
Arrange onion mixture and arugula evenly over ricotta.
Sprinkle with bacon, mozzarella, and Parmesan.
Bake an additional 10 minutes or until crust is lightly browned.
Let it stand 5 minutes before serving. Cut into wedges.

7) Pepperoni Pizza

source

Ingredients:

1 (10-oz.) package prebaked whole wheat thin Italian pizza crust
1/4 cup turkey pepperoni slices (about 24)
1 1/2 cups (6 oz.) part-skim mozzarella cheese
1 cup tomato-and-basil pasta sauce

How to Prepare It:

Spoon tomato-and-basil pasta sauce evenly over crust, leaving a 1-inch border around edges.
Top with half of pepperoni slices and sprinkle with cheese.
Top with remaining pepperoni.
Bake pizza at 450° directly on oven rack 11 to 12 minutes or until crust is golden, and cheese is melted.
Cut into 6 slices. Serve immediately.

8) BBQ Chicken Pizza

source

Ingredients:

1 10-ounce Italian cheese-flavored thin pizza crust
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
3/4 cup (3 ounces) shredded extra-sharp white cheddar cheese
3/4 cup tomato chutney
2/3 cup diced plum tomato
1/3 cup chopped green onions

How to Prepare It:

Preheat oven to 450°.
Place crust on a baking sheet.
Bake at 450° for 3 minutes and remove from oven.
Spread chutney over the crust, leaving a 1/2-inch border.
Top chutney with chicken and sprinkle diced tomato, cheese, and green onions evenly over chicken.
Bake at 450° for 9 minutes or until cheese melts. Cut pizza into 6 wedges.
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.
Bring the mixture into a boil and reduce heat to medium.
Cook for 20 minutes or untril thickened.

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H/T: myrecipes.com

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