The Best Pizza You’ll Ever Have

Few foods are as flavorful or fun to eat as pizza. Thin crust or deep dish, any way you slice it, pizza is a proven crowd pleaser. While it’s easy to dial for delivery, there are many reasons why homemade pizza reigns supreme.

Firstly, you can control the ingredients so each slice is full of nutritional goodies like vegetables and lean proteins without being weighed down by too much fatty cheese.

Making your own pizza is also not nearly the high-flying kitchen feat that you may think. While Italy has long been considered the purveyor of the classic pie, pizza is no longer just Italian fare. Using key flavors from around the globe, it’s easy to throw a pizza party that truly delivers.

Tex-Mex Pizza

MAKES 8 SLICES

With the flavors of tomato, beans and avocado, this pizza tastes like an open-faced quesadilla. The Mexican mole sauce adds fiery richness that elevates each slice.

1 cup (250 mL) cooked or canned pinto beans, drained and rinsed

1 chipotle pepper in adobo sauce, minced (or minced jalapeño)

Juice of 1/2 lime

2 garlic cloves, minced

1/2 tsp (2 mL) cumin powder

14 oz (400 g) homemade or store-bought pizza dough

1/2 cup (125 mL) grated cheddar cheese

1/2 cup (125 mL) grated Monterey Jack cheese

2 plum tomatoes, seeded and diced

1/2 cup (125 mL) finely diced white onion

1/2 cup (125 mL) frozen corn kernels

1 small red bell pepper, thinly sliced

1 avocado, thinly sliced

Mole Sauce

2 tsp (10 mL) instant espresso powder

2 tsp (10 mL) cocoa powder

2 tsp (10 mL) extra-virgin olive oil

1 tsp (5 mL) smoked paprika

1/2 tsp (2 mL) cumin powder

1/4 tsp (1 mL) cinnamon

1/4 tsp (1 mL) salt

 

Preheat oven to 450 F (230 C), or 500 F (260 C) for a lighter, crispier crust.

Using food processor or potato masher, mash together pinto beans, 2 Tbsp (30 mL) water, chipotle pepper, lime juice, garlic and cumin until slightly chunky.

Spread pinto bean mixture over prepared dough and top with cheeses, tomatoes, onion, corn and bell pepper (in that order). Bake for 10 minutes, or until crust is golden brown and crisp.

For mole sauce, stir espresso powder into 1 Tbsp (15 mL) water in small bowl until dissolved. Stir in cocoa powder, oil, paprika, cumin, cinnamon and salt until smooth.

Top pizza with avocado slices and mole sauce.

Each slice (not including crust) contains: 160 calories; 7 g protein; 10 g total fat (4 g sat. fat, 0 g trans fat); 14 g total carbohydrates (3 g sugars, 5 g fiber); 266 mg sodium

Maple Apple Pizza

MAKES 8 SLICES

Maple syrup and apple give this pizza definite appeal, but it’s the caramelized onions that really put it over the top. Slightly pungent camembert cheese is often overlooked for pizzas, but it’s a dreamy, creamy topping. You could also use brie, goat cheese or shredded aged cheddar on this pie.

2 Tbsp (30 mL) unsalted butter, divided

1 medium yellow onion, thinly sliced

2 tsp (10 mL) raw-style sugar

1 tsp (5 mL) balsamic vinegar

1 large apple, cored and thinly sliced

2 Tbsp (30 mL) maple syrup

14 oz (400 g) homemade or store-bought pizza dough

4 oz (113 g) camembert cheese, thinly sliced

6 sage leaves, coarsely chopped

1 cup (250 mL) arugula

1 Tbsp (15 mL) lemon juice

Salt and pepper, to taste

1/4 cup (60 mL) chopped walnuts

 

Preheat oven to 450 F (230 C), or 500 F (260 C) for a lighter, crispier crust.

Melt 1 Tbsp (15 mL) butter in large saucepan over medium heat. Add onion and cook until softened and translucent, about 5 minutes. Stir in sugar and balsamic vinegar. Reduce heat to medium-low, cover pan and cook for 30 minutes, stirring occasionally.

Remove onion from pan. Wipe skillet clean and return to stovetop. Melt remaining butter over medium heat. Add apple slices and sauté until softened, about 5 minutes, stirring often. Stir in maple syrup and heat just until liquid has evaporated. Remove from heat.