It’s no secret that I love pizza and could eat it every single day. Back in 2017, my Skinny Pizza Dough recipe is the recipe that took off in the Weight Watchers space. While on my weight loss journey, it’s always been a goal of mine to prove that you can eat good food while still staying on track – and my pizza dough has been a big part of that!
Making pizza is so much easier than you might think! If you’re a pizza lover like I am, I highly recommend checking out The Chopping Block’s upcoming Hands-On Detroit-Style Pizza class. Not only are they teaching how to make this popular rectangular, caramelized crust pizza, but you’ll also make a chopped salad, garlic parmesan knots (swoon!), and red velvet cupcakes with cream cheese frosting. Are you kidding?!
The base of this pizza uses my Skinny Pizza Dough recipe, which you can find below. Swiss chard and bacon is a combination I hadn’t tried before, but now lives forever rent free in my mind. The earthiness of the Swiss chard paired with the creamy sauce and crispy, salty bacon is truly something magical! This pizza is also more “hand-tossed” while still offering a crispy crust on the bottom. The best of both worlds, if you ask me!
Skinny Pizza Dough
Serves: 22 ounces or 5 individual-sized pizzas
Prep time: 10 minutes
Inactive time: 24 hours (if prepping the day before)
Total time: 1 day, 10 minutes
2 cups self-rising flour
1/2 cup non-fat Greek yogurt
1 teaspoon yeast
1 teaspoon salt
1/2 to 3/4 cup water
- In a bowl, mix the flour, salt and yeast together. Sir in the yogurt and mix until it starts to combine. Start with just shy of 1/2 cup of water, mixing until it comes together, adding a tablespoon of water at a time until it fully comes together.
- Place the dough in the microwave, covered with a towel or saran wrap, to slow rise all day. Refrigerate at the end of the night.
- On the day of baking, heat oven to 500 degrees. I use 5 ounces of dough for an individual pizza, but the dough is one point per ounce on all plans.
- Roll out, top with desired toppings, and bake for 8-11 minutes, or until desired doneness.
While this dough tastes better the longer that it sits, it is still delicious if you make it right before baking. I recommend prepping this dough ahead of time only so that it has more time to rise so when it is baked, the crust has more levity and offers a better texture. This dough lasts for about 7 days when kept in an air-tight container in the refrigerator. I’ve even par-baked some pizzas for friends and family so that they can have ready-to-bake frozen pizzas whenever needed!
Swiss Chard and Bacon Pizza
Serves: 2
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
16 ounces skinny pizza dough
2 tablespoons whipped cream cheese
1 tablespoon pesto
1/3 cup low fat cottage cheese
2 cups Swiss chard
3 garlic cloves, minced
salt and pepper
2 slices cooked bacon, chopped
2 ounces part skim mozzarella
2 tablespoons fresh basil, chopped
1. Preheat your oven to 425°F (218°C). If using a cast iron skillet, place it in the oven while it preheats to get the bottom extra crispy (optional).
2. In a small bowl, mix together the cottage cheese, whipped cream cheese, and pesto until smooth. Set aside.
3. Heat 1 teaspoon of oil in a skillet over medium heat. Add the garlic and chopped Swiss chard. Sauté for 4–5 minutes, or until the greens are wilted and the garlic is fragrant. Season with salt and pepper. Remove from heat.
4. Carefully remove the preheated skillet (if heated) and lightly spray with avocado oil or brush with oil. Stretch the pizza dough to fit the skillet and press it gently into the edges.
5. Spread the white sauce evenly over the dough. Top with shredded mozzarella cheese. Add the sautéed Swiss chard and garlic, then sprinkle the chopped bacon on top.
6. Bake in the oven at 425°F for 20 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
This creamy pesto and cream cheese sauce compliments the rest of the ingredients so well, and is also a nice change from traditional red sauce. The crust is light and bubbly while still giving a good crunch on the bottom, and the leftovers are just as good (if you have any)! Instead of paying for mediocre takeout, please try your hand at making pizza at home. It’s cheaper, fresh, super versatile, and sure to please the whole family.
Don't miss that hands-on Detroit-Style Pizza Party coming up on:
