I, as an American, have an obsession with pizza. It was the go-to food at school cafeteria for far too long (I remember our junior high student president getting us delivery pizza once a week in the cafeteria and no one ever turned down a pizza party invite!) and, well, it can be unhealthy.
Buttery crusts an inch thick, greasy meats, coatings of cheese as far as the eye can see, and that’s before the additional toppings! It can also be costly. It can be unhealthy. It is way too easy to overeat.
But it doesn’t have to be!
This is a personal size, thin-crust pizza that is great for those who love pizza but don’t need too eat too much of it. It’s easy to customize for tastes and allergies and, frankly, is very simple. It’s mostly a gather-the-ingredients recipe – not that you can’t make most of the ingredients yourself!
Personal Home Pizza
- 7″ thin pizza crust
- A cost-effective replacement, if you don’t want to go out and buy the more expensive thin-crusts, is to use tortillas. I used Mission fajita-style, because they’re what we have in my area and are the right size, but there are lots of local places around here (South USA – tortillas for the win!).
- This is also a good way to replace the flour, if you have Celiac’s Disease (like in my family). It will change the taste, but go with a corn tortillas – or make your own! They’re easy!
- 1/4-1/3 cup of pizza sauce
- I’ve been buying the Prego pizza sauce, which only seems to come in small jars. The jars are obviously food-safe, so reuse them for storing other foods (leftover soup, condiments, homemade pizza sauce)!
- You can always make your own pizza sauce or use your favorite brand, which also makes it eas(ier) to avoid allergens.
- 1/4 cup mozzerella cheese
- I prefer the pre-grated, for the sake of cleanup, but use what you love!
- Optional Additions:
- Different cheeses (parmesan, gouda, feta, whatever pleases you!)
- Spinach, chopped (pictured)
- Parsley (pictured)
- Basil (pictured)
- Tomatoes, chopped
- Pepperoni, chopped
- Italian sausage
- Canadian Bacon, chopped
- and more!
- spray oil of choice
- Preheat the oven to 400F. Line a pan with aluminum foil and grease with lube of choice (I use spray canola).
- Lay your crust/tortilla flat on the pan. Lightly spray the top (or drizzle and spread some oil).
- Add your pizza sauce and use a spoon to spread it around.
- You don’t have to use the whole amount: if there is too much sauce, the cheese will have nothing to grab hold of and will slip off in a giant wad with your first bite. Keep the sauce thin enough that you can mostly see the crust through it.
- Sprinkle your seasonings (parsley, basil, spinach, whatever you want) over the pizza sauce. If you’d like, you can use the a spoon to push it down into the sauce, for better integration.
- Lightly sprinkle mozzerella cheese on top. Again, you don’t have to use the full amount, and it will work better with extra ingredients if you are even lighter with the cheese.
- Add any further additions at this stage.
- When the oven is heated, pop in the pan for about 8 minutes. (Maybe longer if you have meats that need thorough heating. Always make sure meat is fully cooked at a safe temperature before consuming!)
- Immediately remove from the heat and cut to your liking. Then go for it, dude!
I hope you enjoy (and give it a try)! Feel free to tell me what you think or if you have any questions in the comments below.
Have a great, cheesy day!