“Do you know which is the most popular handout on the NDSU Extension website?” someone asked me.

I was surprised by the answer: “Your handout about how to make a pizza!”

Of all the handouts I have written, I did not think that “7 Steps to Making Your Own Pizza” would be the most popular and be shared around the world. The handout is part of the “Pinchin’ Pennie$ in the Kitchen” series that promotes using what you have on hand to make budget-friendly meals.

The ironic part is that I hadn’t even tasted pizza until I was in elementary school. What was I doing writing about pizza, anyway?

My first taste of pizza was courtesy of a well-advertised boxed home pizza kit with a dough mix, a can of sauce and a packet of Parmesan cheese.

I was not impressed. I am not sure why we didn’t add any mozzarella cheese.

Then I tried the fresh-from-the-oven pizza from a restaurant. It had long strings of melted mozzarella and a variety of toppings. I loved it.

Since then, pizza has come a long way. Today we have a large selection of crust types — deep dish, thin, cauliflower, even gluten-free.

Regions and even cities have their own versions of pizza, and they are all worth a try if you are on a trip. Pizza types vary in crust thickness, sauces, toppings and the order of the ingredients on the crust.

When I first tasted Chicago-style pizza, I was surprised that the sauce was on top of the cheese. I thought the chef forgot to add cheese. Then I cut a slice, and the underlying cheese followed the turner from the pan to my plate.

We collectively love pizza in the U.S. Pizza sales here reached about $50 billion in 2024.

Given pizza’s popularity, you might wonder if pizza is nutritious. It certainly can be, especially if you add some veggies or fruits to your topping selections. In fact, a pizza can reflect MyPlate.gov recommendations based on your choice of toppings.

• Try some different crust types. Choose a whole-grain crust if available. Whole grains provide more fiber than refined grains. Try other types of “crusts” such as an English muffin for a pizza snack or a flour tortilla for a super thin crust.
• Expand your preferences beyond tomato sauce as your vegetable topping. Sliced peppers, onions, mushrooms, spinach leaves and shredded carrots amp up the nutrition.
• Add fruit such as chopped pineapple, sliced pears, mango and apples to give a hint of sweetness. You can also make a dessert-style pizza with fruit toppings and a crumble topping.
• Add protein, such as cooked chicken, ham, lean sausage, shrimp, scrambled eggs or canned refried beans.
• Top with a variety of cheese. Besides mozzarella, consider feta, cheddar or another favorite. If dairy intolerance or allergies are an issue, try an alternative type of cheese. Many people with lactose intolerance can manage eating aged types like cheddar or Swiss.

This week’s recipe is a classic Italian pizza recipe that makes use of fresh garden produce, such as vine-ripened tomatoes and fresh basil. The red, green and white (from the mozzarella) are the colors of the Italian flag. Some accounts say that the Margherita pizza was named after Queen Margherita of Italy in 1889.

You can use the Whole Wheat Pizza Dough recipe and the Basil Pesto recipes available on the North Dakota State University Extension recipe website, or you can use a prebaked pizza dough or a pizza dough mix and pesto from a jar.

Margherita Pizza

1 pizza dough
5 tablespoons basil pesto
1 cup mozzarella, shredded
2-3 tomatoes, sliced (or halved cherry tomatoes)
1 tablespoon olive oil
⅛ teaspoon salt, optional
2 tablespoons fresh basil, sliced in thin strips

Preheat oven to 425 F. Prepare homemade or store-bought pizza dough per instructions. On a lightly greased pizza or sheet pan, shape the dough. Spread the pesto on the dough, then top with shredded mozzarella and sliced tomatoes. Drizzle with a tablespoon of olive oil and salt, if desired. Bake for approximately 10 to 12 minutes or until crust is crisp and cheese is melted. Top with basil just before serving.

Makes eight slices. Each slice has 250 calories, 13 grams (g) fat, 9 g protein, 25 g carbohydrate, 1 g fiber and 540 milligrams sodium.

(Julie Garden-Robinson, Ph.D., R.D., L.R.D., is a North Dakota State University Extension food and nutrition specialist and professor in the Department of Health, Nutrition and Exercise Sciences.)

NDSU Agriculture Communication – Sept. 4, 2025

Source: Julie Garden-Robinson, 701-231-7187, julie.garden-robinson@ndsu.edu

Editor: Dominic Erickson, 701-231-5546, dominic.erickson@ndsu.edu