The Versatility of Homemade Pizza

The Versatility of Homemade Pizza by Produce with Amy

Our house was always filled with dogs… They helped make our house a kennel, it is true, but the constant patter of their filthy paws and the dreadful results of their brainless activities have warmed me throughout the years. ~Helen Hayes

Lukas and Louie getting in some Saturday morning snuggles.
Lukas and Louie getting in some Saturday morning snuggles.

Ahhhhhhh, weekends – time to breathe and recharge! Though I think it is fair to say that we all have a bit of cabin fever in our house (yes, our four dogs and kitten too). The kids have been bickering and I have been short-tempered as I try to balance my reading for my college classes with household chores and planning out lessons for my own classroom. This weekend I did manage to organize my closet and the kids helped me fold and put away the mountain of clean laundry that always seems to sneak up. This afternoon I promised them that we would go to town so they can spend their Valentine money from Granny Barb and Grandma Karen and we will join John after he’s done with work for dinner at one of our favorite Mexican restaurants (a splurge since we do not eat out often). After dinner John has hockey practice for the Pigs-N-Heat Charity Hockey Game that he participates in each year. It’s a wonderful cause and we cannot wait to watch him take to the ice in March.

After school on Friday Avalon made red velvet cupcakes with cream cheese frosting. The color nearly made my heart sink - not the healthiest thing to feed my family. Yet, the kids and John loved them. Next time we will experiment with a healthier alternative and share our recipe here!
After school on Friday Avalon made red velvet cupcakes with cream cheese frosting. The color nearly made my heart sink – not the healthiest thing to feed my family. Yet, the kids and John loved them. Next time we will experiment with a healthier alternative and share our recipe here!

The kids and I started our morning with a green smoothie. Spinach, frozen bananas and strawberries, fresh pineapple, oranges, and water. I blended Greek Gods honey vanilla yogurt in their smoothies and added a large dollop of yogurt to each of their glasses. This makes up for the Pop Tart they ate yesterday and the red velvet cupcakes, right!?! 😦 Baby steps! It was a bit of project getting them to finish their smoothies – but I admit the Vitamix container was FULL and their glasses were huge. At least this way I know they are getting in some nutrients. (Avalon has the sniffles today and was complaining about a sore throat.)

I had a strong week health food wise and ate an abundance of fresh fruit and vegetables (and I stayed away from the kids’ after school snacks that are lurking in my classroom). Last night was an indulgent dinner and I made one of our favorite meals – PIZZA! Yes, we love pizza in our house and we really do it up BIG. The truth is that homemade pizza really isn’t that complicated and I love how versatile it is. I make sure that I keep all of the items needed for the dough on hand and I always have cheese and pepperoni (for the kids and sometimes John) frozen in the freezer. The kids are not fond of vegetables on their pizza (remember, baby steps) though Lukas will eat mushrooms. John, however, has become quite the vegetarian pizza fan. At first it was just to appease me – but now he genuinely loves the combinations that I create (minus banana peppers, olives, and the tomatoes must be sun-dried, and not fresh, for him to enjoy).

Pizza for the kids with extra cheese.
Pepperoni for the kids with extra cheese.

Last week I made dough in our bread machine (I use the recipe that came with it – but sometimes I try other recipes on Pinterest). I made two pounds of dough and cut it in half, wrapped in plastic, and tossed it in the freezer. Yesterday morning I pulled it out and it was ready to go by dinner time.

Dough is so simple to make – flour, water, salt, sugar, and yeast (I buy a jar of yeast and keep it in the refrigerator). Sometimes I add seasonings right to the dough like basil, oregano, onion, and garlic powder. Freezing it makes for a convenient dinner. Trust me, after you start making your own you will never want to rely on frozen or takeout pizza again (though I confess that sometimes we succumb to both when in a pinch).
Frozen pizza doughYesterday I decided to create a pizza for John and I with what we had in the house. I decided to forgo the tomato sauce and instead slathered in the dough with olive oil infused with fresh garlic and dried oregano. I also caramelized onions (cook slowly on low heat until brown and soft – they become unbelievable sweet and delicious) and sautéed up a bunch of mushrooms and red bell peppers.

Often I will leave the vegetables raw and add to the pizza, but cooking them first allows them to sweeten and it helps the pizza from getting too runny from all the vegetable’s water content. I love the texture of canned mushrooms on pizza (better than fresh) and I’ve found that cooking them gives them a similar texture. Plus, when I used fresh I can cut thick slices and they give the pizza a “meaty” texture. I used real butter to saute up the vegetables but you can use your favorite cooking oil (I like to use coconut oil or a cooking grade olive oil).

Pizza Toppings


Pizza dough right out of the oven. After I removed it, I spread one with the infused olive oil and the other with pizza sauce.
Pizza dough right out of the oven. After I removed it, I spread one with the infused olive oil and the other with pizza sauce.

Spread the dough out on a pizza stone or pizza pan by adding olive oil to the pan and the top of the dough. Work the dough out (I pat with my hands – use olive oil to keep it from sticking) and bake for ten minutes in a 350 degree oven (before putting in the oven you can add seasonings to the dough if you would like – fresh garlic and/or garlic/onion salt or powder, basil, rosemary, oregano and even grated parmesan cheese). You can let the dough cool or add the toppings right away.

I love to experiment with different sauces. I buy pre-made pizza sauce and always have it on hand in the house – or I make my own with tomato sauce, tomato paste, and a variety of spices. Sometimes I use alfredo sauce (In the past I was known for my nearly world famous shrimp alfredo pizza), salsa, or BBQ sauce – or infused olive oil – depending on what kind of pizza we want. The nice thing about pizza is it’s easy to create a variety of combinations for one meal (make small individual pizzas or go half and half with toppings).

Once the pizza is topped I cook for approximately 20 minutes in a 350 degree oven and finish under the broiler so the cheese browns. If you’re plant-based Daiya makes non-dairy cheese that works well for pizza.

While pizza not be on the healthiest meals, if you load it up with vegetables and add a salad or broth based soup in the side – it is easier to eat in moderation. Not to mention that the leftovers are to-die-for! There’s nothing like a slice of pizza for lunch the next day (or even breakfast). Sometimes that is how I convince myself from putting that extra piece on my plate 😉

For this pizza I used the following:
*1/4 cup of olive oil with a couple teaspoons of minced garlic, dried oregano, and a 1/2 teaspoon of salt
Olive oil infused with herbs*1 small caramelized onion
*1/2 container of mushrooms (sliced)
*1/4 cup of sun-dried tomatoes (I bought the ones in bags and “reconstituted” them by soaking in hot water for a few minutes – though some people like to add oil)
*1/4 of a large, red bell pepper (sauted. Roasted red peppers from the supermarket olive bar

are phenomenal on pizza as well)
*Feta cheese, mozzarella cheese, grated parmesan, and little bit of cheddar (honestly, I did not measure – just added a couple handfuls and about 1/4 up of feta)


Mushrooms are a great meat substitute.
Mushrooms are a great meat substitute.

Some of my other favorite pizza toppings are:
*banana pepper
*olives (Greek are my favorite)
*artichoke hearts
*broccoli (great with BBQ sauce)
*jalapenos (fresh or pickled)
*zucchini (sliced paper thin)
*fresh basil leaves

If you do not make homemade pizza, I hope that my post encourages you to try it. I was intimidated at first but it’s extremely versatile and the kids love to help me create pizza masterpieces (one day I am convinced they will enjoy the vegetables). It is on John’s Honey-Do List to build us an outdoor pizza oven when he encloses our back deck. How cool will that be? I can envision the memories we will make with family and friends as we build the perfect pizza together!

What are your favorite pizza toppings and combinations? Please share – I would love some new ideas. I hope that you are enjoying your February and that you are keeping spring in your heart. Thank you for all the new follows on my Facebook page and all of the supportive and encouraging comments. Thanks to you I have my blogging mojo back. Take care, my friends and I wish you a healthy and productive week! ❤

Homemade Pizza by Produce with Amy


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