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Any way you slice it, the popularity of pizza has never waned among hungry runners. Is there a more satisfying post-run fuel than a cold leftover slice? But all it takes is a look at the bottom of an oil-stained pizza box to realize that your takeout pie isn’t exactly a nutritional superstar. That’s why DIY pizza almost always reigns supreme. Simply choose a crust that suits your style and pile up topping combos that are good for you and tasty too.
- 3 cups arugula
- 1 cup flat-leaf parsley
- 2 garlic cloves, chopped
- Juice of 1/2 lemon
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 3 Tbsp. extra-virgin olive oil
- 4 oz. fresh mozzarella, sliced into 1/2-inch pieces
- 28 oz. can whole San Marzano tomatoes
- 1/3 cup fresh basil, torn
- Parmesan cheese, grated (optional)
Place the arugula, parsley, garlic, lemon juice, salt and pepper in a food processor container and pulse several times until the mixture is roughly chopped. With the machine running, pour in the olive oil slowly through the feed tube and process until combined.
Spread arugula sauce evenly over the prepared pizza crust, leaving 1-inch border uncovered. Top with mozzarella slices. Pour the can of tomatoes into a mesh sieve set over a bowl to drain. Using your hands, squeeze tomatoes to remove even more juices. Roughly chop tomatoes and scatter over pizza crust.
Bake for 8 to 10 minutes, or until cheese has melted. Garnish with basil and Parmesan.
Nutritional Info Per Serving (using whole wheat crust): 471 calories, 15g protein, 17g fat, 66g carbs, 250mg sodium
Smoked Salmon Pizza with Avocado Cream
- 1/2 avocado
- 1/2 cup low-fat sour cream
- 1 tsp. lemon zest
- 1 Tbsp. lemon juice
- 1/2 cup prepared pesto
- 1 cup cherry tomatoes, quartered
- 1/2 cup sliced roasted red pepper, patted dry
- 1/2 small red onion, thinly sliced
- 2 Tbsp. capers
- 4 oz. smoked salmon
Place avocado flesh, sour cream, lemon zest and lemon juice in a blender or food processor container and blend until smooth.
Spread pesto over dough, leaving 1-inch border uncovered. Top with cherry tomatoes, red pepper, red onion and capers.
Bake for 8 minutes. Spread smoked salmon on cooked pizza and drizzle with avocado sauce.
Nutritional Info Per Serving (using whole wheat crust): 485 calories, 17g protein, 19g fat, 64g carbs, 509mg sodium
Mediterranean Chicken Pizza
- 1 cup tomato sauce
- 4 oz. soft goat cheese, crumbled
- 1/2 lb. cooked chicken, thinly sliced
- 1/2 cup sliced marinated artichoke hearts
- 1/3 cup chopped Kalamata olives
- 1 small yellow bell pepper, thinly sliced
- 1 cup arugula
- 1 tsp. red wine vinegar
- 2 Tbsp. pine nuts, optional
Spread tomato sauce over prepared dough, leaving 1-inch border uncovered. Top with cheese, chicken, artichoke hearts, olives and yellow pepper.
Bake for 10 minutes, or until cheese has melted and starts to bubble.
In a small bowl, toss together arugula with vinegar, salt and pepper to taste. Garnish pizza with arugula and pine nuts if using.
Nutritional Info Per Serving (using whole wheat crust): 417 calories, 21g protein, 12g fat, 59g carbs, 549mg sodium