Our Favorite Healthy Pizzas
Pizza may be a takeout staple in many households but, once you try our delicious recipes, you may think twice the next time you're about to dial your favorite pizza joint. Dinner time just got a whole lot yummier—and healthier too.
Our first pie is savory and satisfying. The sliced sweet onion this recipe calls for helps balance the bold, briny olives in this pizza. Omit olives from the recipe to make it more appealing to younger palates.
Ham and Cheese Pizza
When a classic sandwich gets reincarnated as a cheesy pizza, rave reviews are bound to follow. Sweet, crisp Fuji apple provides a great balance to the rich, gooey cheese and savory ham, and everyone knows there's no better place to slip in some extra leafy greens than on a pizza. To get julienne-cut apple pieces, cut into thin slices; then stack and cut lengthwise into matchsticks.
Nothing says "America" quite like the classically refreshing combination of crispy bacon, fresh tomato, and crunchy lettuce. Want a better BLT? Go beyond two slices of toasted bread.
All the components of your favorite summer sandwich are here on this BLT Pizza with White Sauce—even the mayonnaise. Yes, it turns out adding some oil to the mayo makes a creamy sauce that fully covers the pie and gives a richer taste to the pizza.
Four Cheese Pizza
Premium ricotta—like Calabro brand, which has a creamy texture and rich, full flavor—makes a big difference in this recipe.
Kale, Mushroom, and Bacon Pita Pizzas
Individual Kale, Mushroom, and Bacon Pita Pizzas couldn’t be easier or more delicious, especially with a creamy rosemary-garlic white bean spread as the base. If you think pitas are destined only for topping or dipping, think again: once toasted and blended, they add depth to the classic Spanish red pepper sauce in Kale and Mushroom Quinoa with Romesco.
The New Essentials:
Whole-Wheat Pitas - Not just for stuffing, pitas are an instant pizza base and your all-purpose bread for breadcrumbs.
Sliced Cremini Mushrooms - Meaty, no-prep mushrooms add richness and earthiness to gravies, sautés, and stir-fries.
BBQ Pizza with Slaw
The sweet, tangy, spicy barbecue topping comes together in a snap with the help of supermarket rotisserie chicken.
Broccoli-Bacon Skillet Pizza
Microwave-in-the-bag fresh vegetables help this meal come together lickety-split. A hot cast-iron skillet helps to crisp the bottom of the crust while the surface gets golden brown under the broiler—no baking required. Slice in the skillet and remove each piece for mess-free serving.
Starter Dish: Zucchini-Ricotta Pizza
Ribbons of zucchini and bright cherries bursting with flavors are the perfect pair for this creamy ricotta base.
A vegetarian’s delight, this pizza is piled-high with flavorful summer produce, two types of cheese, and fresh oregano and basil.
Our take on this guaranteed family favorite saves more than 200 calories, 16 grams of fat, and nearly 670 milligrams of sodium over the leading fast-food cheeseburger pizza.
Roasted Asparagus, Mushroom, and Onion Pizza
Freeze an extra pie tonight for a convenient dinner later that's way better than boxed. Partially baking the pizza before freezing helps draw moisture out of the vegetables and set the crust so it stays nice and crisp. Use any hearty vegetables you like, but skip more delicate items like fresh tomatoes, as they won't hold up as well in the freezer.
Crunchy, Whole-Wheat Veggie Pizzas
This installment of our Let's Cook! curriculum, designed to empower busy folks to cook healthier meals at home, is a real kid-pleaser. We use whole-wheat tortillas as quick pizza crusts—a trick inspired by our friends at seriouseats.com.
The classic combination of tomatoes, fresh mozzarella and thinly sliced basil never disappoints. Try it on our caprese pizza, for a bright combo of two Italian favorites, ready in just 45 minutes. An ending drizzle of balsamic vinegar brings out wonderful flavor and makes for a beautiful presentation.
Pear, Blue Cheese, and Bacon Focaccia-Style Pizza
If you don't own a pizza pan, you can find inexpensive, disposable rimmed pizza pans at the supermarket. For a quick side, combine 1 tablespoon olive oil, 1 tablespoon lemon juice, and 1 teaspoon Dijon mustard in a bowl. Add 1/2 cup halved grape tomatoes, 5 cups mixed greens, 1/2 cup toasted walnuts, and 1/4 cup chopped pitted dates; toss to coat.
Cast-Iron Breakfast Pizza
Pizza for breakfast is always a delicious possibility. This cast-iron pizza develops a warm, fluffy crust that surrounds a cheesy and bacon-topped interior. Using a well-seasoned cast-iron skillet eliminates the need for using extra oil which keeps this recipe as light as possible. As a tip, placing the pan over high heat on the cooktop before transferring it to the oven helps heat it up quickly and yields a perfectly crisp crust.
Veggie Pizza with Cauliflower Crust
No "knead" for bread—this cheesy veggie crust has half the carbs and double the fiber of traditional pizza dough.
Carne Asada Pizza
Look for queso fresco in Mexican markets or at your local cheesemonger's. This beefy pie delivers all the zingy flavors of a street taco: tangy lime, pungent onion, fragrant cilantro, and smoky, spicy chiles. The three-cheese blend offers extra meltiness.
Mozzarella and Basil Pizza
With a make-ahead dough and a simple sauce, this pizza is an option any night of the week. Just make the dough in the morning; then shape it an hour before you’re ready to eat. If homemade dough is not your thing, just buy the premade dough at Trader Joe’s or Whole Foods Market and shape it as you would the scratch dough.
Grilled Individual Hawaiian Pizzas
Here's a supersimple grilled pizza your kids will love. Don't feel like grilling? No problem: Bake them. Cook the dough on a hot pizza stone at 500° for 4 minutes, add toppings, and bake an additional 8 minutes or until done.
Sausage and Black Olive Pizza
Mushroom, Asparagus, and Roasted Red Pepper Pizza
It's easy to skip delivery when pizza is so much fun to make at home. Load up the pie with as many veggies as you want.
Time: 40 minutes
Prep Pointer: A sprinkling of cornmeal keeps the dough from sticking to the pizza stone and gets the bottom of the crust extra crispy.
Flavor Hit: Balsamic vinegar adds a sweet and tangy dimension to the mushrooms and rounds out the marinara sauce.
Pair with Shaved Carrot and Parsley Salad: Combine 1½ tablespoons white wine vinegar, 1½ tablespoons extra-virgin olive oil, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper in a medium bowl, stirring with a whisk. Add 3 cups thinly shaved carrot and 1½ cups fresh flat-leaf parsley leaves to vinaigrette; toss to coat. SERVES 4 (serving size: ¾ cup) CALORIES 91; FAT 5.5g (sat 0.8g); SODIUM 196mg
Grilled Watermelon Pizza
Chicken, Red Grape, and Pesto Pizza
While grapes may be an unconventional pizza topping, they work wonders in this simple recipe. As a sweet contrast to nutty pesto and rich Italian cheeses, grapes are the perfect accompaniment to these ingredients. They’ll pick up caramelized flavor after time in the oven, taking on a toasty sweetness.
Butternut Squash Pizza with White Sauce, Spinach, and Goat Cheese
Try swapping out the goat cheese for feta or Gorgonzola to switch up the flavor profile.
Fig, Ham, and Ricotta Pizza
Ricotta cheese is dreamy and our homemade version is simply the best you'll ever taste. It's silky and creamy, milky and slightly sweet, moist and never grainy. The cheese is delicious eaten by the spoonful, and once you've had your fill of it unadorned, you can turn it into an array of dishes that are as healthful as they are delectable.
Thinned out a little and made creamier, ricotta can be used as both the sauce and the cheese for pizzas and flatbreads. Top pizza dough with a ricotta cheese mixture, figs, onion, and ham to make this quick weeknight meal.
Sausage and Kale Pesto Pizza with Blistered Tomato-Arugula Salad
Cooking pizza in a skillet is a revelation: guaranteed dough success for even the most timid pie makers—just pat the dough out to size, and the pan shapes it into a perfect circle.
Deep-Dish Mushroom and Onion Pizza
Marinara, mushrooms, and sauteed onions make this cheesy deep-dish pie a true stand-out.
Sausage, Fennel, and Ricotta Pizza
Dollops of ricotta cheese top this quick and crispy pizza. Use a preheated pizza stone or baking sheet to ensure an extra-crisp crust.
Asparagus, Ricotta, and Egg Pizza
Arranging the dough on a hot pizza stone or skillet will get the crust nice and crisp. Keep an eye on the pizza after you add the eggs so they don’t overcook.
Individual White Chicken Pizzas
Cook up as many pizzas as you want tonight, and freeze the rest. The key to the deliciousness (and believe us, these cheesy pizzas are amazing) is to make fresh ricotta cheese, which is more moist and creamy than store-bought.
To Freeze: Bake pizzas on preheated stone for only 5 minutes. Cool; wrap individually in heavy-duty foil, stack, and freeze up to 2 months.
To Reheat: No thawing: Place frozen pizzas on a baking sheet that's not preheated; bake at 450° for 13 minutes or until cheese browns.
Grilled Pizza with Prosciutto, Arugula, and Lemon
Grilled flatbreads are a delicious base for a light, summery salad. The dough develops a yeastier, more complex flavor from a 24-hour resting period in the refrigerator. You can also use store-bought dough and begin with step 3 in the directions.
Apple and Bacon Pita Pizzas
Smoky bacon, rich walnuts, and woodsy thyme give depth to these quick personal pizzas.
We love the thin crust of this pizza, which cooks up fast and as crisp as a cracker.
Pita Pizzas with Kale Pesto, Tomatoes, and Bacon
Make-ahead prep tip: Double the pesto portion of the recipe, and freeze half for a future pita pizza dinner.
Grilled Purple Sprouting Broccoli and Bacon Pizza
A leggy cousin of broccoli, the delicate purple florets and thin stems of purple sprouting broccoli make an ideal topping for grilled pizza—perfect for sharing.
Quick BBQ Chicken Pizzas
Baking the pizzas directly on the oven rack gives you a crisp crust in less time. You can substitute shredded part-skim mozzarella cheese for fresh.
Caramelized Onion and Olive Pizza with Goat Cheese
Sweet caramelized onions form a creamy pizza “sauce.” Intense spices make chicken kicken’. Peppery arugula dressed with lemon vinaigrette complements this rich pizza. Toss 4 cups arugula, 1 cup rinsed and drained unsalted canned chickpeas, and 1 shaved carrot with 1 tablespoon extra-virgin olive oil, 1½ tablespoons lemon juice, and 1/8 teaspoon each of salt and pepper.
Three-Cheese White Pizza with Spinach
Fresh garlic slices are baked atop this creamy Three-Cheese White Pizza with Spinach. The spinach is kept fresh by adding it to the pizza toward the end of cooking. The higher quality the ricotta cheese, the creamier and more delicious the pizza; we prefer Calabro brand.
Grilled Shrimp Pizza
Green salsa (also known as "salsa verde") is available in most grocery stores either near Hispanic foods or stored with other bottled salsas. Queso fresco is a salty, crumbly Mexican cheese you'll find in most major supermarkets or at Latin markets.
Bacon, Tomato, and Arugula Pizza
If you need to make this pizza in a hurry, speed up the process of warming the dough by microwaving chilled dough at HIGH for 1 minute; let stand, covered, 10 minutes; then roll out.
Spicy Sausage and Mushroom Pizza
Pecorino Romano is a cheaper alternative to Parmigiano-Reggiano and will also work well on this pizza.
Because this classic Neapolitan-style pizza is so simple, it depends on quality ingredients: Use the best fresh mozzarella and basil you can find.
Chicken and Herb White Pizza
For an airy crust, shape the dough by hand rather than a rolling pin. Picky eaters? Lose the oregano to give the dish more kid appeal.
Peach and Gorgonzola Chicken Pizza
Ditch the tomato sauce and give pizza a makeover by topping with fresh peach slices and two types of cheese. A drizzle of tangy balsamic reduction provides the perfect balance to the sweet summer fruit.
Apricot and Prosciutto Thin-Crust Pizza
Look for apricots that are slightly underripe so they'll stand up to the heat, or you can substitute two medium peaches. We like the smooth texture and intense flavor of imported Parma prosciutto in this dish.
Veggie Grilled Pizza
A sprinkling of bright, sweet mint complements the smoky grilled vegetables in this dish.
BBQ Chicken and Blue Cheese Pizza
For a kid-friendly pie, substitute fresh mozzarella for the blue cheese.
Pepperoni Deep-Dish Pizza
This Chicago-style classic features pepperoni, America's favorite pizza topping.
Smoked Salmon Thin-Crust Pizza
The crisp cracker crust of this pizza makes a pleasing contrast to the velvety soft salmon.
Garlicky Clam Grilled Pizza
Seafood lovers will rave about this unique twist on classic grilled pizza. Grill homemade pizza crust dough over high heat until blistered, then top with littleneck clams that have been sautéed with shallots, garlic, and dry white wine. If you're short on time, use canned whole baby clams instead.
Quick Pizza Margherita
Make a thin and crispy pizza in under 30 minutes with refrigerated pizza dough, plum tomatoes, mozzarella and basil.
Roasted Vegetable and Ricotta Pizza
With an extensive list of vegetables rounding out the ingredient list and creamy dollops of ricotta sprinkled atop, this pizza will be irresistible from the first bite.
Pear and Prosciutto Pizza
Pit peppery arugula against a base of creamy, sweet caramelized onions. Also appearing: prudent amounts of salty prosciutto, cheese, and walnuts.
Manchego and Chorizo Pizza
Spicy chorizo is the star of this pizza. But, don't underestimate melty manchego's supporting role.
Arugula Pizza with Poached Eggs
You can also try using fresh dough. Look to your local pizzeria for homemade dough, as many will sell theirs for only a few dollars.
Greek Lamb Pizza
Leftover grilled lamb and sweet onions are combined with feta cheese and pepperoncini peppers on a store-bought crust for this Aegean-style pizza.
Purchase fresh pizza dough from your supermarket's bakery section. Or you may be able to swing by your favorite pizza parlor and pick some up.
Chicken Sausage, Sweet Onion, and Fennel Pizza
Sweet and savory chicken apple sausage tastes divine when paired with sweet onion and fennel.
Turkey Alfredo Pizza
Collard greens and leftover turkey meld beautifully with commercial Alfredo sauce and nutty fontina cheese, resulting in an easy yet inventive meal. Rubbing the pizza crust with a halved garlic clove imparts lots of flavor with little effort and no chopping. You can substitute cooked chicken for turkey.
Herbed Cheese Pizza
Executive Food Editor, Ann Taylor Pittman, gives this pizza rave reviews: "The dough for this pizza is just perfect, and I love making the individual pizzas and freezing some (unbaked) for later. The toppings are incredibly simple but well chosen. Salty kasseri cheese works well with the cumin-spiced sauce, and a sprinkling of fresh parsley brightens the flavors."
Roasted Beet Pizza (Pizza alla Barbabietola Arrostito)
"People who think they don't like beets often become converts after sampling this tasty pizza," says former Senior Food Editor Alison Ashton. Roast several golden beets at once, and enjoy the extras with salads, on sandwiches, or as a snack with crusty bread and goat cheese.
Grilled Ham and Pineapple Pizza
Both children and adults will love the flavor of this homemade pizza. Grilling the ham gives it a nice smoky flavor, and the pineapple adds sweetness.
Artichoke and Arugula Pizza with Prosciutto
A balance of flavors is the key to this recipe. The bitter arugula, sweet artichoke, salty prosciutto, and creamy mozzarella are in perfect equilibrium atop a crisp-and-chewy crust and pesto sauce. Not only is the combination of tastes more satisfying than pepperoni and red sauce, this pizza takes just 11 minutes to bake―no longer than a frozen one.
Strawberry, Pistachio, and Goat Cheese Pizza
This dish is a refreshing departure from traditional pizza. Substitute your favorite soft cheese or greens.
Spring Vegetable Pizza with Gremolata
Packed full of spring’s best produce, this pizza pairs nicely with a side of tomato soup or small green salad.