Homemade Personalized Pizzas

Personalized PizzasFamilies get busy and want to eat out. But, part of the draw to restaurants is that the food is very appealing. Try home made pizza–it rivals restaurant pizza in flavor, and you’ll know it’s made with quality ingredients. Enjoy!

Personalized Pizza

Set the kids up with pizza dough and various toppings. Step back while they assemble their creations.

What You’ll Need:

  • Pizza crust—there are many options: ready-made, ready to bake dough or home-made (by hand or in a bread machine). Whole grain crusts are a good choice, or if making your own dough, try using white flour with ½ cup of wheat germ added for extra nutrients. Whichever you choose, the dough should be partially baked (10 minutes at 400 degrees) before adding the toppings. If you buy a large prepared crust, score the top lightly with a knife so everyone gets a “section.” If you buy or make dough, form into mini pizzas so everyone has their own.
  • Pizza sauce—there are many brands in the store; if you make your own, be sure it is very thick so the crust doesn’t get soggy.
  • Toppings—so many options!
    • Vegetables—cut in bite-sized pieces and sauté so flavors are developed and juices are released (raw vegetables will make pizza soggy). Try sliced mushrooms, diced peppers, sliced olives, canned artichoke hearts, sautéed spinach, thin-sliced zucchini, chopped asparagus.
    • Proteins—good quality Italian-style sausage or pepperoni, Canadian bacon, cooked shrimp, leftover chicken.
    • Cheese—anything goes: no cheese, a light sprinkle of shredded parmesan, mozzarella, cheddar.


  • Preheat oven to 400 degrees. Shape pizza dough into appropriate sized crusts and to desired thickness. Par bake for 10 minutes, until firm.
  • While crusts are baking, sauté vegetables and place in small bowls. Then cook meat, if needed (raw sausage, uncooked shrimp); drain fat and place in a bowl.

Assemble crusts, pizza sauce and all toppings on the counter. Call the kids to make their individual pizzas. Place assembled pizzas on a baking sheet and return to oven for 10-12 minutes, or until cheese is bubbly.

What are your family’s favorite pizza toppings?


  • This is my families favorite pizza on the grill recipe:
    1 envelope active dry yeast
    1/2 t sugar
    2/3 c warm water (105 – 115 F)
    2 c all purpose flour or wheat flour
    1 t salt
    1/2 t black pepper
    2 T oil

    to make the dough:
    in a medium bowl combine the yeast, sugar and water. Stir briefly and let stand until foamy, 5-10 min. Add the 2 c flour, salt, pepper, and oil. Stir until the dough holds together. Transfer to a lightly floured surface and knead until smooth, 5 to 10 min. Shape into a ball and place in a lightly oiled bowl. Turn the ball to coat the surface with oil. Cover the bowl with plastic wrap and set aside in a warm place until the dough doubles in size, 1 to 1.5 hours.

    to make crust:
    punch down the dough in the bowl. Transfer to a lightly floured surface and cut into 4 equal pieces. Roll out each piece into an 8-inch round, about 1/8 inch thick. Use a rolling pin dusted with flour to keep the dough from sticking. Lightly brush both sides of each round with oil and place the rounds on the back of two baking sheets. Gently slide the crusts from the baking sheets onto the cooking grate and grill over direct medium heat until the undersides are marked, 1 to 3 min. Don’t worry if the crusts bubble in spots; they will deflate when turned over. Transfer the crust back to the baking sheets, grilled side up.

    to assemble the pizzas:
    add the desired sauces and toppings to the toasted side of the crusts. transfer to the cooking grate and grill over direct medium heat until the crusts are crisp, 4 to 6 min. Remove from the grill. Add any extra toppings called for in your recipe. Cut into wedges and serve warm

  • Chicken and barbeque sauce! Yum!

  • When we make pizzas, we need to make at least 2 different ones. Our kids enjoy only meat..pepperoni and sausage are their favorites and for the mom and dad one, we load on the veggies…..green peppers onions tomatoes, mushrooms and black olives, along with the meat, of course 🙂
    For your crust, we cheat and buy the premade stuff.

  • We love making our own pizza’s at our house–we use the crescent roll pizza for the crust and actually cut them into individual 4 pizzas and bake them individually. This way each person has their own pizza…and add the toppings of their choice.

  • Metcalfe’s at Hilldale sells some local frozen pizza doughs, including GF from Silly Yak. We always buy whole wheat. We also use premade sauce but are careful to choose one that is not too high in sodium…you can find local brands for sauce, too. We really like chicken, bacon, spinach, artichoke for a combination.

  • It would be nice to have a gluten-free crust recipe alternative. I buy the gluten-free crusts, but I know fresh, homemade always tastes better. I’d be curious to know how many of us diagnosed Celiacs there are on Campus and how many, if any, are just gluten-free by choice.

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