Make Pizza At Home -- And Make It Healthy!

Bon Appetit Magazine's Dede Wilson Shows How To, Using Springtime Ingredients

(CBS) 

Arugula-Almond Pesto

This fresh take on pesto uses arugula instead of the traditional basil, giving the sauce a peppery kick. You can use the pesto as a pizza sauce, with roasted asparagus, well-drained cooked spinach, and crumbled feta as delicious toppings.

MAKES ABOUT 1 1/4 CUPS

INGREDIENTS
1 garlic clove, peeled
3/4 cup finely grated Asiago cheese*
1/3 cup unsalted natural almonds
4 cups (packed) baby arugula
1 tablespoon (or more) fresh lemon juice
2 teaspoons finely grated lemon peel
1/4 cup olive oil
*Available at some supermarkets and at specialty foods stores and Italian markets.

METHOD:
Finely chop garlic in processor. Add cheese and nuts. Process until nuts are finely chopped. Add arugula, 1 tablespoon lemon juice, and peel. Blend to coarse paste. Blend in oil. Season pesto with salt and pepper and more lemon juice, if desired. Transfer to bowl. Cover and chill up to 3 days.

Roasted Tomato Sauce

Roasting the tomatoes gives their flavor extra depth. You can use the sauce for pizza, with slices of fresh mozzarella, fresh basil leaves, and roasted eggplant as three delicious options for toppings.

MAKES ABOUT 2 1/2 CUPS

INGREDIENTS
Nonstick vegetable oil spray
2 pounds plum tomatoes, cored, halved lengthwise
4 tablespoons olive oil, divided
1/4 teaspoon coarse kosher salt
1 tablespoon fresh oregano leaves
2 garlic cloves, minced
1/4 cup tomato paste

METHOD
Preheat oven to 375°F. Spray rimmed baking sheet with nonstick spray. Arrange tomatoes, cut side up, on sheet. Toss with 2 tablespoons oil. Turn cut side up again if needed. Sprinkle with coarse salt, then oregano. Roast until soft but beginning to brown, 45 minutes to 1 hour. Cool on sheet.
Puree tomatoes in blender until smooth. Heat 2 tablespoons oil in large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomato puree and tomato paste and bring to boil, whisking to blend. Boil until sauce is reduced to 2 1/2 cups, stirring often, about 3 minutes. Season with salt and pepper. Cool sauce. Cover and chill up to 3 days.

Arugula Salad with Lemon-Parmesan Dressing

This salad is a great side dish, but even better as a pizza topping. Brush the dough with olive oil, sprinkle it with sea salt and shredded mozzarella, then bake. When the pizza comes out of the oven, top it with the salad.

MAKES ABOUT 3 1/2 CUPS

INGREDIENTS
1/3 cup freshly grated Parmesan cheese
5 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon peel
4 cups (packed) baby arugula
1 cup halved cherry tomatoes

METHOD
Blend first 4 ingredients in processor. Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days.
Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.

Caramelized Onion, Rosemary, and Pine Nut Topping

Sweet caramelized onions, earthy rosemary, and crunchy pine nuts make a great topping for bruschetta or pizza. If making a pizza, top the dough with the onion mixture, then add your toppings. Blue cheese, halved Kalamata onions, and prosciutto would be delicious with the onions.

MAKES ABOUT 1 1/2 CUPS

INGREDIENTS
1 tablespoon butter
1/4 cup olive oil
1 1/4 pounds onions, thinly sliced
1 tablespoon chopped fresh rosemary
1/2 teaspoon fine sea salt
3 tablespoons pine nuts, toasted

METHOD
Melt butter with oil in heavy large skillet over medium-high heat. Add onions; sauté until tender, about 5 minutes. Reduce heat to low; mix in rosemary and salt. Sauté until onions are golden, about 30 minutes. Season with pepper. Cover and chill up to 3 days. Stir in pine nuts before using.

[mswolfestock]

I've been making home-made pizza for years in order to save money and enjoy better ingredients. This article goes over the top RE: the amount of time you have to spend doing these pizzas, and the somewhat non-traditional toppings.

If y'all want to keep it simple, use pizza crust mix. I use my bread machine to make perfect pizza dough every time. Pizza sauce from a jar is okay, but I have made my own out of tomato sauce, tomato paste, garlic, and Italian herbs - just simmer it gently until the flavors blend, then cool before using.

We make our own pepperoni in our smokehouse - it is nothing like Hormel - much less greasy and half of the preservatives. Whole mozzerella cheeze is cheaper than pre-sliced or pre-shredded, too.

I would strongly recommend investing in a pizza stone - this is what makes the crust nice and crispy. Home-made pizza should be fun, not some Academy Award production.