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Healthy Homemade Italian Pizza That Actually Fills You - Simple, Satisfying, and Fresh

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • For the dough (1 large pizza or 2 medium): 1 cup whole-wheat flour
  • 1 cup all-purpose flour (plus more for dusting)
  • 1 packet (2 1/4 tsp) instant yeast
  • 1 tsp fine sea salt
  • 1 tsp honey or sugar
  • 3/4 cup warm water (not hot)
  • 1 tbsp extra-virgin olive oil
  • For the sauce: 1 cup crushed tomatoes (no added sugar)
  • 1 small garlic clove, minced
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes (optional)
  • Salt and black pepper to taste
  • Toppings (mix and match): 3/4 cup part-skim mozzarella, shredded
  • 1/4 cup grated Parmesan
  • 1/2 cup cooked chicken breast or white beans
  • 1 small red onion, thinly sliced
  • 1 bell pepper, thinly sliced
  • 1 cup mushrooms, sliced
  • 1 cup arugula or spinach (added after baking)
  • Fresh basil, torn
  • 1 tsp olive oil for finishing

Instructions
 

  • Preheat the oven to 475°F (245°C). If you have a pizza stone, heat it in the oven. A hot surface makes a crisp crust.
  • Make the dough. In a bowl, whisk flours, yeast, and salt. In a cup, stir warm water with honey and olive oil. Pour wet into dry and mix until a shaggy dough forms.
  • Knead. Transfer to a lightly floured surface and knead 3–5 minutes until smooth. If sticky, dust with a tiny bit more flour. If dry, wet your hands and continue.
  • Rest. Cover and let sit 10–20 minutes. This relaxes gluten and makes stretching easier. For extra flavor, you can rest up to 1 hour.
  • Mix the sauce. Combine tomatoes, garlic, oregano, red pepper flakes, salt, and pepper. Taste and adjust seasoning.
  • Shape the dough. On parchment, press and stretch into a thin circle or rectangle (about 12–14 inches). Leave a slight rim for the crust.
  • Top lightly. Spread a thin layer of sauce. Add half the mozzarella, then distribute chicken or beans, onions, peppers, and mushrooms. Sprinkle remaining mozzarella and Parmesan.
  • Bake. Slide the parchment onto the hot stone or a preheated baking sheet. Bake 10–13 minutes until the crust is browned and cheese is bubbling.
  • Finish. Top with fresh basil and arugula or spinach. Drizzle with 1 tsp olive oil and add black pepper. Slice and serve hot.