My family originates from Napoli, one of the largest cities in Italy, most commonly known for its grand piazzas and, even more importantly, its extra-grand pizzas. But being from the land of wine and wood-fired delights comes with its fair share of dilemmas. For instance, the moment I found out I was expecting I began to crave the rich dough, creamy sauces and fragrant cheeses of my homeland. After a few weeks of consuming nothing more than the margherita-style pies of my childhood, though, my husband turned to me and said, “Do you think we should try to incorporate more veggies into our meals?” He was right. I needed to find a way to up the health offerings of my buttery-crust hankerings. Fortunately, with a few simple additions, pizza can pack some legitimate nutritional punch. (Plus, these scrumptious pies are super budget-friendly.)

The secret is in the dough —make your own! 

2 tablespoons active dry yeast
1⁄2 cup warm water
1 teaspoon salt
2 cups all-purpose unbleached flour
3 tablespoons olive oil

Hand mix yeast and water in a bowl and set aside for 6 minutes, allowing yeast to dissolve. In a separate bowl, use a blender to mix together salt and flour. Add in 2 tablespoons olive oil and mix until smooth. Add yeast mixture, and mix until dough forms. Remove dough and knead until it becomes the texture of pizza dough. Form a ball with the dough, then brush with remaining tablespoon of olive oil on both sides and transfer to a clean bowl. Cover the bowl and set aside for 45 minutes to 1 hour until the dough doubles in size. Remove dough and roll out to desired pan size. Place dough onto lightly oiled baking pan.

Topping:
2 cups pizza sauce
8 ounces shredded
part-skim mozzarella cheese
1 small roasted sweet potato, cubed
1 cup chopped kale
1⁄4 cup sauteed onions

Preheat oven to 375°F. Add toppings to pizza dough and bake for 22 minutes or until crust is golden brown.

Pita rounds are the star of this show. Brush both sides of 2 pita rounds with olive oil and place on baking sheet.

Topping:
2 cups Swiss chard, washed and chopped
½ cup artichoke hearts
2 cloves garlic, minced
½ teaspoon crushed
red pepper
2 tablespoons olive oil
3⁄4 cup parsley
½ cup pasteurized feta cheese

Preheat oven to 400°F. Combine Swiss chard, artichoke hearts, garlic, red pepper, olive oil and parsley in a pan and cook until chard shrivels and artichokes are tender; stir in cheese. Top each pita with veggie mixture, and bake for 10 minutes or until cheese is melted.

This time-saving take on the traditional favorite starts simply with a frozen cheese pizza of your choice. 

Topping: 
1 1⁄2 cups spinach
1 tablespoon olive oil
salt and pepper to taste
1⁄2 cup crumbled pasteurized herb goat cheese

In a bowl, mix spinach with olive oil and a dash of salt and pepper to taste. Distribute over frozen pizza, sprinkle with goat cheese, and bake according to package directions.

Mix things up with a cornbread crust.

2 teaspoons active dry yeast
2⁄3 cup warm water
1 teaspoon sugar
2 tablespoons olive oil
1 cup cornmeal
1 cup flour
1 egg
3⁄4 cup sweet milk

Add yeast and sugar to warm water; set aside for 10 minutes until yeast is dissolved. Meanwhile, mix remaining ingredients in a separate bowl. Add yeast and oil mixtures; mix until dough is formed. Sprinkle with flour and roll dough into a ball. Set aside for one hour, allowing dough to rise.

Topping:
2 cups pizza sauce
8 ounces shredded
part-skim mozzarella cheese
3⁄4 cup chopped broccoli
1⁄2 cup sliced tomatoes
1⁄2 cup sliced red onions
1⁄2 cup sliced mushrooms

Preheat oven to 400°F. Press out dough onto lightly oiled pan and add toppings. Bake for 20 minutes or until crust is golden brown.

Indulge in a dense, spongy, delicious Italian tradition.

1 1⁄2 teaspoons active
dry yeast
1 teaspoon sugar
1⁄3 cups warm water
2 cups all-purpose unbleached flour
2 tablespoons olive oil
1⁄4 teaspoon sea salt

Add yeast and sugar to warm water; set aside for 10 minutes until yeast is dissolved. Meanwhile, combine remaining ingredients in a separate bowl. Combine yeast and flour mixtures. Knead on a flat surface until dough is formed, then brush with olive oil. Pat out dough into square pan and let rise for 30 minutes.

Preheat oven to 375°F. Using your finger or the handle of a utensil, poke the dough to form focaccia-style imprints; drop olive oil in the resulting indentions and sprinkle with sea salt. Place dough onto lightly oiled baking pan and bake for 10 minutes. Remove from oven to add toppings.

Topping:
1½ cups part-skim ricotta cheese
1 medium globe eggplant, sliced and roasted
½ cup sliced roasted
red peppers
1⁄4 cup chopped sundried tomatoes
¾ cup caramelized onions

Top partially baked dough with a sprinkling of olive oil and add toppings. Bake for additional 12 to 15 minutes or until crust is golden brown.

Tortillas are perfect for personal pizzas and allow family members to cater their pies to their individual liking. Brush each tortilla with 2 tablespoons olive oil on both sides before arranging on a baking sheet.

Topping:
1 avocado, smashed
½ cup shredded cooked chicken
½ cup chopped green peppers
6-8 olives, sliced
½ cup caramelized onions
1 cup shredded reduced fat Monterey Jack & Cheddar cheese blend
½ cup black beans
1 small jalapeño pepper, diced
3⁄4 cup ranch dressing

Preheat oven to 375°F. Spread avocado over tortilla (as if it’s pizza sauce), then add toppings of choice. Bake for 10 minutes or until tortilla is crispy.