Robin's Healthy Take: Top It! Healthy Pizza-Topping Recipes

Robin Miller's make-ahead, healthy pizza recipes.
Related To:

Now that we're submerged in hectic fall schedules, we need fast weeknight meals.  And by fast I mean healthy and fast, not frozen “fat and salt”. I love store-bought pizza crusts (sold next to the refrigerated biscuits) because you can quickly whip up a gourmet pizza any night of the week. I went a tad fancy with these pizzas because I wanted you to see how versatile the crusts are. You can pile on colorful veggies and protein (like chicken, seafood, beans and cheese) and make a complete meal. Pizza is a great family-friendly meal, and the leftovers make a terrific leftovers for your brown bag lunch. Another bonus? These can all be made ahead – assemble the pizza up to 24 hours in advance and bake just before serving.

Tuscan Pizza With White Beans, Kale and Yellow Squash

11-ounce can refrigerated thin crust pizza dough
2 teaspoons olive oil
2 cloves garlic, minced
1 bunch kale, chopped (about 6 cups)
1 tablespoon water
Salt and freshly ground black pepper to taste
1 medium yellow squash, cut into 1/8-inch thick rounds
15-ounce can white beans, rinsed and drained
1 teaspoon dried thyme
2/3 cup shredded part-skim mozzarella cheese
2 tablespoons grated parmesan cheese

Preheat oven to 400 degrees.  Coat a large baking sheet with cooking spray.

Unroll crust onto prepared pan.  Bake 5 minutes.  Remove crust from oven and set aside.

Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and cook 30 seconds. Add kale and water cook 3-5 minutes, until kale wilts. Arrange kale on crust, to within 1 inch of the edges. Season kale with salt and pepper. Top kale with white beans and then thyme. Sprinkle mozzarella over kale, beans and thyme. Arrange squash over mozzarella and top with parmesan cheese. Bake 8-10 more minutes, until crust is golden brown and cheese melts.

Serves 4
Seafood Pizza With Shrimp and Scallops
11-ounce can refrigerated thin crust pizza dough
2 teaspoons olive oil
1/2 pound raw medium shrimp, peeled and deveined
1/2 pound bay scallops
1 teaspoon dried oregano
Salt and freshly ground black pepper
14.5-ounce can petite diced tomatoes, drained
2 tablespoons crumbled feta cheese
2 tablespoons chopped fresh chives

Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray.

Unroll crust onto prepared pan. Bake 5 minutes. Remove crust from oven and set aside.

Meanwhile, heat oil in a large skillet over medium-high heat. Add shrimp and scallops and cook 2-3 minutes, until shrimp begin to turn orange. Add oregano and salt and pepper to taste and cook 1 minute, until oregano is fragrant and seafood is opaque and cooked through, stirring frequently. Set aside.

Arrange tomatoes on crust, to within 1 inch of the edges. Top with seafood, feta and chives. Bake 8-10 more minutes, until crust is golden brown.

Serves 4

Chicken and Sundried Tomato Pizza with Smoked Gouda

This is an excellent recipe for when you have leftover baked or roasted chicken. You could also use a rotisserie chicken or the "carving board" style chicken sold with the lunch meat.

11-ounce can refrigerated thin crust pizza dough
1 tablespoon prepared basil pesto
1/2 cup diced oil-packed sundried tomatoes
1 cup shredded or chopped cooked chicken (8 ounces)
1/2 cup shredded smoked gouda
2 tablespoons chopped fresh basil

Preheat oven to 400 degrees.  Coat a large baking sheet with cooking spray.

Unroll crust onto prepared pan.  Bake 5 minutes.  Remove crust from oven and spread pesto all over top, to within 1 inch of the edges.  Top with sundried tomatoes, chicken, gouda and basil.  Bake 6-10 more minutes, until crust is golden brown and cheese melts.

Serves 4

Robin Miller is a nutritionist, host of Quick Fix Meals, author of “Robin Rescues Dinner” and the busy mom of two active little boys. Her boys and great food are her passion. Check her out at www.robinrescuesdinner.com.

You Might Also Like:

Keep Reading

Next Up

Baking Healthy Breads

Baking your own bread isn’t as hard as you think, and there are many different kinds of healthy recipes to experiment with. Keep the croissants and baguettes to the pros (those can get a bit complicated). Here are some simple and delicious recipes to try.

Taste Test: Healthier Frozen Pizzas

HealthyEats asked its Facebook fans about their favorite healthy frozen pizza. Most folks insisted on making their own, while others found the term “healthy frozen pizza” an oxymoron (love that comment!). It’s always better to know the choices available—you never know when the frozen pizza aisle will be calling your name.

10 Ways to Make a Healthier Pizza

Pizza can go either way: quintessential greasy junk food or healthy combo of fresh ingredients. Here's how to build a pie with a healthier profile.

What Is the Best Topping for Pizza?

Cheese, pepperoni and pineapple, oh my. Food Network asked Facebook fans: “In your opinion, what is the best topping for pizza?”

Take Food Network Magazine's Pizza Poll

The editors of Food Network Magazine want to know all about your favorite slice. Vote now and you'll find the results in an upcoming issue!

Weekend Cookout: Four Grilled Pizza Recipes

Grilling pizza crust gives it a deliciously crisp exterior. Browse through Food Network's grilled pizza recipes now.

Best 5 Pizza Dough Recipes

Learn how to make pizzeria-style pies at home with Food Network's top-five pizza dough recipes from some of your favorite Food Network chefs.

Spotlight Recipe: Mushroom, Onion & Basil Pizza

Weekday or weekend, this mushroom and onion pizza is perfect for a speedy meal.

Tricolor Salad Pizzas — Meatless Monday

Top cheesy pizzas with fresh salad for a healthy and delicious dinner.

Order This, Not That: Pizza

Make better choices at your favorite pizza chains.

On TV

Food Network Apps

In the Kitchen

Get over 70,000 FN recipes on all your mobile devices.

Facebook Messenger

Ask our bot for recipes, meal ideas and daily food trivia.

Amazon Echo

Just say "Alexa, enable Food Network skill" to get started.