What?! “Healthy” and “pizza” in the same name?! Crazy, I know! This is the real deal, though. My sister made this recipe a lot growing up and it is beyond delicious. It tastes better than any restaurant-made or store-bought pizza and it is very simple to make. If you’re like me and you love thick crusted pizza with lots of veggies, this is a slice of heaven (see what I did there :D)?
I like to use red, yellow, and green bell peppers to add color, but you can use whichever type of bell pepper you want. The recipe calls for 1 1/2 bell peppers, so I like to slice the left over bell pepper and save it for later in the week to eat as a snack with hummus. Below I served my pizza with a side salad of mixed greens, cucumber, fresh blueberries, and oil and vinegar dressing.
Total time: 45 mins
Prep time: 20 mins
Bake time: 25 mins
Serves: 6 thick slices*
-1 bag of store-bought white pizza dough**
-1 1/2 bell peppers
-6 oz of shredded mozzarella cheese
-1 small can of tomato sauce (~4 oz)
-1 tbsp basil
-optional: crushed red pepper
1. Preheat oven to
2. Clean and slice bell peppers and dice onion.
4. Add no-stick spray to a pan. Remove dough from plastic and stretch it out with your hands. Place dough onto the pan, and make sure you spread it out as much as possible. Do not worry about it being too thin in certain places because the dough will rise in the oven!
5. Add tomato sauce to the dough, and then add 1/2 of the mozzarella cheese.
6. Spread veggies onto pizza and top with the second 1/2 of the cheese.
7. Sprinkle 1 tablespoon of basil on top, and crushed red pepper if you chose.
8. Bake for 25 mins at 400°F.
*I usually eat this with a salad on the side, so 1 slice is plenty for me! We keep any leftovers in aluminum foil or in Tupperware in the fridge and it will last another 2-3 days.
**You can use wheat dough, but it is much thicker and harder to spread on the pan.