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Photo: Food & Nutrition Magazine

Skip Delivery, Try These Homemade Pizza Recipes Instead

Are you one of those people that craves pizza on a daily basis? Yeah me too. I could eat pizza multiple times a week. However, takeout pizza is not the healthiest. If you’re looking for a post-workout meal or to impress your next date with your (awesome) cooking skills, give these homemade pizza recipes a try.

Photo: TRAVIS RATHBONE

The Classic

Makes 4-6 Servings

What’s Healthy About It

This incredibly easy-to-make classic pie has less saturated fat and calories than takeout.

INGREDIENTS

1 pound store-bought pizza dough (regular or gluten-free)
1 tbsp extra virgin olive oil
1⁄4 tsp sea salt to taste, divided
3⁄4 cup organic, low-sugar marinara sauce
3⁄4 cup high-quality mozzarella cheese
2 tsp dried oregano
1⁄4 tsp chili flakes
1⁄4 cup fresh basil leaves (optional)
1 cup sun-dried tomatoes (optional)

DIRECTIONS

1) Preheat oven to 400°; set pizza dough out at room temp for about 20 minutes.

2) Sprinkle a clean work surface with flour; roll dough into a 1⁄2″ flat, 10–12″ round or rectangle. Place it on a baking sheet or in a cast iron pan, brush 1/8 with olive oil, and sprinkle with 1/8 tsp salt.

3) Place dough in oven and prebake for about 10 minutes, then remove. Top pizza with marinara sauce, mozzarella, and oregano, and bake on the middle rack for 12–15 more minutes.

4) Remove from oven and sprinkle with remaining sea salt and chili flakes, plus basil and sun-dried tomatoes if desired.

Photo: TRAVIS RATHBONE

Makes 8 Servings

What’s Healthy About It

Antioxidant-packed sun-dried tomatoes, plus a megaboost of vitamins A, C, and K in the form of kale-almond in the pesto, make this superfood pizza a guilt-free comfort food. Enjoy it post-workout, and get a natural protein kick from the prosciutto and almond pesto.

INGREDIENTS

KALE-ALMOND PESTO
11⁄2 cups curly kale
1⁄2 cup raw almonds
2 garlic cloves, roughly chopped
1⁄2 tsp sea salt
3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice

PIZZA
1 lb store-bought pizza dough
1 tbsp extra-virgin olive oil
1⁄4 tsp sea salt, to taste
1⁄2 cup homemade kale-almond pesto (above)
6 slices high-quality prosciutto, torn
2 Roma tomatoes, thinly sliced
1 cup arugula
1 cup mozzarella, finely grated

DIRECTIONS

FOR THE PESTO
1) Place kale, almonds, garlic, and sea salt into a food processor or blender and pulse to combine until the ingredients are somewhat mealy.
2) Gradually add olive oil in a steady stream until the mixture is finely chopped yet still has texture, about 1 minute. Pulse in lemon juice and adjust the seasoning to taste. Put aside 3⁄4 cup to use. Reserve any extra pesto in an airtight container in the fridge for up to a week.

FOR THE PIZZA
1) Preheat oven to 400°.

2) Transfer dough to a large sheet tray and brush crust with olive oil and a sprinkle of sea salt. Place in the oven and prebake for about 8 minutes. Remove from oven.

3) Spread 3⁄4 cup kale pesto on top of crust. Add prosciutto slices, Roma tomatoes, and arugula, and top with mozzarella cheese. Place back in the oven on the middle rack and bake for 10–12 minutes.

(Side note: this one is a game changer, guys. It looks SO good.)

Photo: TRAVIS RATHBONE

Makes 4-6 Servings

What’s Healthy About It

Mouth-watering bacon and eggs on a pizza? Hell, yeah! Even with kale sautéed in bacon fat and mozzarella cheese on top, this homemade pizza still packs fewer calories and less fat per serving than takeout.

INGREDIENTS

1 lb store-bought pizza dough
1 tbsp extra-virgin olive oil
1⁄4 tsp sea salt to taste, divided
4 slices organic bacon, cut into 1″ pieces
1⁄2 red or yellow onion, finely diced
2 cups curly kale, finely chopped
1 cup organic, low-sugar marinara sauce
1 cup part-skim mozzarella cheese, shredded
1 egg

DIRECTIONS

1) Preheat oven to 400° and set pizza dough out at room temperature for about 20 minutes.

2) On a clean work surface with a touch of flour, roll out pizza dough into a 1⁄2″ flat, 10–12″ round. Place it on a large baking sheet or pizza stone, or in a round cast-iron pan. Brush dough with olive oil and sprinkle with sea salt, then prebake for about 5 minutes.

3) In a large skillet over medium heat, add bacon and cook until crisp; set aside to drain on paper towels. Add diced onion to the pan and cook until softened, stirring occasionally, about 8 minutes. Add chopped kale to the pan and cook until wilted, about 2 minutes.

4) Top pizza with marinara sauce, mozzarella, and sautéed kale and onions. Bake in the oven on the middle rack for 12–14 minutes.

5) Two to 4 minutes before pizza is ready, crack egg on top and bake until crust is crisp and egg is slightly cooked. Remove from the oven, cool slightly, and serve alongside a blond ale brew.

If you have a homemade pizza recipe that’s even better than these let us know in the comments below!

All recipes adapted from www.mensfitness.com

Article written by GUADS staff member, Christina

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