Healthy Homemade Pizza

Who doesn't love pizza? It's possible to enjoy this fan favorite and still be mindful of your daily calorie intake. It just takes a few fresh ingredients. Start with making the dough at home, and adding your favorite summer veggies, and you're most of the way there. Give it a try tonight and you'll be enjoying a tasty meal in no time. 

Homemade Pizza Dough

Makes dough for 2 medium-crust pizzas (about 1 1/2 pounds)
  • 1 1/4 cups warm water
  • 1 package instant yeast
  • Pinch of sugar
  • 3 1/4 cups all-purpose flour
  • 1 1/4 teaspoon salt
  • 2 tablespoons olive oil
  • Cornmeal for baking
In a glass measuring cup, stir together warm water, yeast and a pinch of sugar; let sit until yeast is very foamy. In the bowl of a stand mixer, stir together flour, olive oil and water with yeast. Turn mixer on low and stir just to combine, then sprinkle salt over dough and raise speed to medium-high. Let mixer knead for a couple of minutes until the dough is soft, smooth and just slightly sticky. (Alternately, place ingredients in a large bowl and mix by hand, then turn out onto a floured counter or pastry cloth and knead by hand.) Let rise for an hour if you have the time, or roll out immediately, either with a rolling pin or by stretching gently with your hands into a round.

Divide the ball of dough in half (if you’re not making 2 pizzas, wrap half the dough tightly in plastic and freeze for a month or two). Preheat oven and pizza stone to 475°. Sprinkle stone with a bit of cornmeal; transfer dough round to stone, slash it in several places with the tip of a paring knife to prevent bubbles, and par-bake about 7 minutes. Top as desired and bake until toppings are done.

Pesto, Tomato & Ricotta Pizza

  • Half batch homemade pizza dough
  • 1 cup part-skim ricotta cheese
  • 1/2 cup prepared pesto
  • 1 pint cherry tomatoes, halved
  • 1/2 cup grated Parmesan cheese

Par bake pizza crust; remove from oven. Spread pesto evenly over crust, then scatter tomatoes over the top. Spoon dollops of ricotta over the pizza, then scatter grated Parmesan over. Bake at 475° for 10–15 minutes, until crust is browned in spots and cheese is soft. 

Nutrition facts (for two slices):

  • 261 calories
  • 18 g of fat
  • 693 mg of sodium
  • 13 g of carbs
  • 13 g of protein
  • <1 g of fiber

Zucchini & Goat Cheese Pizza

  • Half batch homemade pizza dough
  • 2 large zucchini, thinly sliced
  • 1 clove garlic, grated
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried Italian seasoning
  • Freshly ground pepper
  • 1 cup shredded mozzarella
  • 2 ounces goat cheese, crumbled
  • 1 to 2 teaspoons slivered fresh basil

About half an hour before baking, toss zucchini slices and garlic with salt in a colander. Let sit 30 minutes to soften zucchini, then drain and pat dry. In a bowl, toss zucchini with olive oil, Italian seasoning and pepper. Par bake pizza crust; remove from oven. Scatter mozzarella over crust, then arrange zucchini in a single layer, then top with crumbled goat cheese. Bake at 475° for 10–15 minutes, until crust is browned in spots and cheese is soft. 

Nutrition facts (for two slices):

  • 202 calories
  • 13 g of fat
  • 739 mg of sodium
  • 13 g of carbs
  • 9 g of protein
  • 1 g of fiber
Did you know that in addition to eating healthy foods, studies have shown that having a primary care doctor will keep you healthier as you age and can even improve outcomes for things like cancer, heart disease and stroke? Schedule an appointment online with a primary care provider near you today, to help tackle all your health goals. 

​Bryn Mooth is the author of the Findlay Market Cookbook, the editor of Edible Ohio Valley  magazine, and she also publishes a website called writes4food.com. She loves cooking tasty and uncomplicated dishes, cultivating a small vegetable garden and shopping at the Tristate area's many local farmers markets. Saturday mornings, you'll find Bryn at Findlay Market bright and early, doing much of her grocery shopping for the week. She's pleased to be partnering with Healthspirations to share her recipes, how-tos and information about eating healthfully in Cincinnati!

Healthy Homemade Pizza Making tasty pizzas with healthy ingredients and homemade crust is easier than you think with this recipe.

Who doesn't love pizza? It's possible to enjoy this fan favorite and still be mindful of your daily calorie intake. It just takes a few fresh ingredients. Start with making the dough at home, and adding your favorite summer veggies, and you're most of the way there. Give it a try tonight and you'll be enjoying a tasty meal in no time. 

Homemade Pizza Dough

Makes dough for 2 medium-crust pizzas (about 1 1/2 pounds)
  • 1 1/4 cups warm water
  • 1 package instant yeast
  • Pinch of sugar
  • 3 1/4 cups all-purpose flour
  • 1 1/4 teaspoon salt
  • 2 tablespoons olive oil
  • Cornmeal for baking
In a glass measuring cup, stir together warm water, yeast and a pinch of sugar; let sit until yeast is very foamy. In the bowl of a stand mixer, stir together flour, olive oil and water with yeast. Turn mixer on low and stir just to combine, then sprinkle salt over dough and raise speed to medium-high. Let mixer knead for a couple of minutes until the dough is soft, smooth and just slightly sticky. (Alternately, place ingredients in a large bowl and mix by hand, then turn out onto a floured counter or pastry cloth and knead by hand.) Let rise for an hour if you have the time, or roll out immediately, either with a rolling pin or by stretching gently with your hands into a round.

Divide the ball of dough in half (if you’re not making 2 pizzas, wrap half the dough tightly in plastic and freeze for a month or two). Preheat oven and pizza stone to 475°. Sprinkle stone with a bit of cornmeal; transfer dough round to stone, slash it in several places with the tip of a paring knife to prevent bubbles, and par-bake about 7 minutes. Top as desired and bake until toppings are done.

Pesto, Tomato & Ricotta Pizza

  • Half batch homemade pizza dough
  • 1 cup part-skim ricotta cheese
  • 1/2 cup prepared pesto
  • 1 pint cherry tomatoes, halved
  • 1/2 cup grated Parmesan cheese

Par bake pizza crust; remove from oven. Spread pesto evenly over crust, then scatter tomatoes over the top. Spoon dollops of ricotta over the pizza, then scatter grated Parmesan over. Bake at 475° for 10–15 minutes, until crust is browned in spots and cheese is soft. 

Nutrition facts (for two slices):

  • 261 calories
  • 18 g of fat
  • 693 mg of sodium
  • 13 g of carbs
  • 13 g of protein
  • <1 g of fiber

Zucchini & Goat Cheese Pizza

  • Half batch homemade pizza dough
  • 2 large zucchini, thinly sliced
  • 1 clove garlic, grated
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried Italian seasoning
  • Freshly ground pepper
  • 1 cup shredded mozzarella
  • 2 ounces goat cheese, crumbled
  • 1 to 2 teaspoons slivered fresh basil

About half an hour before baking, toss zucchini slices and garlic with salt in a colander. Let sit 30 minutes to soften zucchini, then drain and pat dry. In a bowl, toss zucchini with olive oil, Italian seasoning and pepper. Par bake pizza crust; remove from oven. Scatter mozzarella over crust, then arrange zucchini in a single layer, then top with crumbled goat cheese. Bake at 475° for 10–15 minutes, until crust is browned in spots and cheese is soft. 

Nutrition facts (for two slices):

  • 202 calories
  • 13 g of fat
  • 739 mg of sodium
  • 13 g of carbs
  • 9 g of protein
  • 1 g of fiber
Did you know that in addition to eating healthy foods, studies have shown that having a primary care doctor will keep you healthier as you age and can even improve outcomes for things like cancer, heart disease and stroke? Schedule an appointment online with a primary care provider near you today, to help tackle all your health goals. 

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The Christ Hosptial