Healthy Pizza Recipe (Veggie-Loaded!)

Make the pizza dough: Follow the Easy Thin Crust Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)

Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use ).

Make the pizza sauce: Make the Easy Pizza Sauce .

Prepare the toppings: Thinly slice the peppers . Thinly slice the red onion . Thinly slice the garlic . In a skillet, add 1 tablespoon olive oil and ¼ teaspoon kosher salt . Saute the vegetables, stirring often, for about 7 to 10 minutes, until browned and very soft. Stir in the oregano and remove from the heat.

Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.

Spread the pizza sauce over the dough using the back of a spoon to create a thin layer. Sprinkle with the vegetables, drained capers, and Parmesan cheese.

Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven).

While the pizza is baking, mix the baby arugula with a drizzle of olive oil and a pinch of kosher salt . When the pizza is done, top with the arugula. Slice into pieces and serve immediately.