Healthier homemade pizzas that won’t put a dent in your wallet
If I had to eat pizza every day of my life, I’d never get bored. Simply switching the base, sauce, spices, cheese blend, or toppings can create endless combinations. Pita pizzas are also fast and can be loaded with more toppings and less cheese, or use a whole wheat base for a healthier pizza night.
Base options
Although this recipe is called “pita pizzas” you can use any flatbread as long as it’s around the thickness of pita or naan (tortillas are too thin); try any whole wheat flatbread that’s on sale.
Sauce options
For tomato sauce, make sure you buy pizza sauce, because spaghetti sauce is too watery making soggy pizza while tomato paste is too thick making dry pizza. Other great options are Alfredo sauce or basil pesto.
Cheese options
Mozzarella is better than yellow cheddar because it doesn’t release as much oil when baked at high temperatures. Marble cheese is a nice option because it won’t release as much grease as cheddar, has a nice flavour, and—since these blocks are pretty big—you can use the rest for taco night.
When they are on sale, buy a couple slabs of marble cheese that you can grate yourself. Keep them in your fridge; as long as you don’t open them they’ll be good up until their expiry date. Once you open them, seal with a plastic bag over the open end that is secured with a rubber band to keep it from drying out.
Spice options
Basil, oregano, and red chili pepper flakes are a great addition. Putting the spices under your toppings ensures that they won’t burn.
Toppings options
This section depends entirely on what you like. For a healthier pizza, try to sneak on some green veggies like spinach, broccoli, or green peppers. Cut toppings so they’re around the same size or you’ll have some that cook way too fast and others that stay raw.
If you want to try something new, then try checking off as many of these four flavours as you can: sweet, salty, spicy, and neutral. For example, pineapple, precooked bacon, pickled jalapenos, and green peppers with marble cheddar cheese. For an Alfredo base try mozzarella, sundried tomatoes, mushrooms, spinach, and pre-cooked chicken. For a pesto base try feta cheese, tomatoes, black olives, and red onions.
Directions
Preheat oven to 400 degrees Fahrenheit (not Celsius—double-check your oven settings). Don’t put anything in the oven until it is preheated.
Place two to three pitas or flatbreads on a baking sheet.
Spread 1/4 cup of sauce or one tablespoon of pesto on each base to the edges of your flatbread.
Top with 1/2 a cup of grated cheese.
Sprinkle with a pinch or two of each of your spices.
Add your toppings. If you are using something that cooks quickly, like spinach, add it when the pizzas are about five minutes from being done. If you are using prosciutto, don’t add it until the pizzas are out of the oven. Sprinkle your pizzas with a pinch of salt and pepper.
Place them in the middle rack of your oven.
Bake for five to 20 minutes. The range of time may look strange. It’s because each oven is unique. Check your pizzas every five minutes the first time you make this recipe and then remember how long it took for them to bake for the next time. To check if the pizzas are done you should put a flipper underneath a pizza and lift it slightly off the baking sheet. If the sides droop, it needs a little longer but if your pizza stays flat then you’re good to go.
Let them sit for five minutes once they’re out of the oven. Enjoy fresh or transfer to containers and store in your fridge for later. You can reheat them in your microwave or enjoy cold.
Photo by Mariah Bridgeman/The Ontarion.