Healthy Gameday Snacks: Healthier Homemade Pizza
Pizza is everything. And if your Sundays feel incomplete without it, try this veggie-loaded, healthier option.
- 1 ball of store-bought pizza dough
- 1 can crushed San Marzano tomatoes
- 2 garlic cloves, minced
- 2 tablespoons olive oil, divided
- 2 teaspoons fine sea salt
- 1/2 yellow bell pepper, sliced
- 1/2 red bell pepper, sliced
- 1/4 medium red onion, sliced
- 1/2 teaspoon dried oregano, plus more for garnish
- 1/4 cup grated Parmesan cheese
- 1/2 cup baby arugula
- 1/2 cup of fresh mozzarella, broken into chunks.
- Semolina flour or cornmeal, for dusting the pizza peel
- Preheat a baking stone in your oven at 525-degrees for 1 hour.
- Place your pizza dough on a lightly floured baking sheet. Cover with a clean dish towel and let rise at room temperature for an hour.
- To make your pizza sauce, combine crushed tomatoes, minced garlic, sea salt, and olive oil. Set aside.
- In a large, nonstick skillet, heat a tablespoon of olive oil on medium heat. Add your peppers and onion and sauté for about 7 to 10 minutes, stirring occasionally. Season with salt and pepper to taste.
- Once your oven has been heating for an hour, roll your pizza dough out to a 12-14 inch circle. Place your dough on a semolina flour or cornmeal-dusted pizza peel.
- Ladle a 1/2 cup of pizza sauce on your dough and spread evenly. Add your cheese and veggies evenly on top of your sauce.
- Use your pizza peel to carefully lower your dough onto your baking stone. Bake for about 8 to 10 minutes or until your dough develops a nice crispy crust and cheese has melted.
- When your pizza is done, top with arugula, parmesan cheese, a drizzle of olive oil, and a pinch of salt.
Updated October 4, 2021