I don't think making pizza is particularly difficult, nor is it unhealthy, depending on the toppings one chooses.

A typical pizza type, a DiGiorno Rising Crust Pepperoni, is a Kraft food product contains the following ingredients:

Ingredients: WHEAT FLOUR, WATER, SHREDDED LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE (PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES),TOMATO PASTE, PEPPERONI MADE WITH PORK, CHICKEN AND BEEF (PORK, MECHANICALLY SEPARATED CHICKEN, BEEF, SALT, CONTAINS 2% OR LESS OF PORK STOCK, SPICES, DEXTROSE, LACTIC ACID STARTER CULTURE, PAPRIKA, NATURAL SMOKE FLAVOR, OLEORESIN PAPRIKA, SODIUM ASCORBATE, SODIUM NITRITE, FLAVORING, BHA, BHT, CITRIC ACID), SUGAR, CONTAINS 2% OR LESS OF WHEAT GLUTEN, VEGETABLE OIL (SOYBEAN OIL AND/OR CORN OIL), WHITE CORN MEAL, SALT, SODIUM BICARBONATE, YEAST, SODIUM STEAROYL LACTYLATE, SODIUM ALUMINUM PHOSPHATE, DATEM, SPICE, GARLIC, ASCORBIC ACID, YELLOW CORN MEAL. 12.7 OZ

I think that list pretty much says it all. It certainly says more than I can discuss without a good dictionary.

I don't think I've ever photographed any of my pizzas. This one is as close as I can come:

http://www.quarrygirl.com/wp-content/uploads/2010/01/IMG_3080-570x407.jpg

This is what my pizza contains:

I set up my bread machine, and the absolutely best recipe I have used is one I found last year. I make several extra crusts, bake them lightly, then put them in the freezer to thaw later. I usually make at least one fresh when I make the dough, and this is how:

2 /14 teaspoon active dry yeast (1 1/4-ounce envelope)
2 cups warm water (105 to 115 degrees)
5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting. (NOT bread flour)
2 teaspoons fine sea salt
extra virgin olive oil, for bowl
assorted toppings

The full instructions for preparing this recipe, that I found in the May 2009 issue of Martha Stewart Living, can be found here http://www.marthastewart.com/recipe/chris-biancos-pizza-dough or search on Bianco's Pizza Doug at http://www.marthastewart.com/

I let the bread machine do the initial mixing and kneading, and remove the dough after it has risen once. Since I'm not putting it into a bowl to rise I simply add a couple of teaspoons of olive oil to the dough before starting the machine, to get it in that way. This takes about one hour on my machine's turbo setting.

I use a coarse corn meal on my counter top for shaping and rolling out four crusts from this recipe.

Place a bake stone in the oven and then pre-heat to 500 degrees. When you have your crusts ready and your toppings, then take the stone out of the oven (I use oven mitts and lift it with the metal rack it comes with) and place it on the stovetop. Take one of the crusts and set it on the stone, then quickly with a fork pierce it many times around the surface so it doesn't swell up into a giant balloon in the oven.

Pour on a little olive oil (tablespoon?) and I simply spread it with my fingertips. I sprinkle on a little salt, garlic powder, and then add herbs like a generous amount of basil, cut Julienne style, torn up oregano, veggies like sliced fresh bell or sweet peppers, mushrooms, small slices of roast chicken, and top it with a light surface of mozzarella or provolone and a gentle sprinkle over the top of Parmesan cheese. I have nothing against tomatoes, but I've gotten to like the way all of the veggies and chicken and cheeses are so much THERE without competing with tomato sauce. You could add a few thin slices for color and flavor. You could add pepperoni or sausage (I like crumbled Italian sausage more than pepperoni, though they both have quite a few of the chemicals and additives you see in the list above).

When this has baked for about five minutes it comes out with a nice chewy-crisp crust and has a foccacia-like taste.

So, flour, salt, yeast, olive oil, cornmeal, herbs, peppers, chicken, mushrooms, cheeses, and maybe a little sausage or pepperoni. No conditioners for the dough, no preservatives, no chemicals mixed into the preserved meats.

If you tasted my pizza, I don't think you'd feel deprived, but if you're looking for instant gratification and want to eat 10 minutes after pizza occurs to you, then there is frozen pizza.
Of course, while the pizza is rising and such, you can do any of a number of other things for the meal or elsewhere. When it comes down to it, if you've set up the rising dough and walked away, meal preparation taken in two stages does require planning buy you're not on your feet the entire time.

A nice glass of red wine, a salad, and my pizza is an elegant and healthy meal.

Hands down home made. I love making pizza and trying different things. One very good home made pizza for summer time is a fruit pizza !!

Sorry but prepared pizza or fast food pizza do not compare with homemade pizza in any shape or form. I know many people do not like to take the time to make a homemade pizza as it takes too long, in reality its usually quicker than waiting on the pizza delivery guy. I think homemade pizza is also better for you as you can control the quality of ingredients.

I do cheat on the crust, and I use packages of Robin Hood pizza dough. Simply add water and let it rise. It can raise when you are frying the meat, or opening the packages of cheeses. You can purchase sliced pepperoni to help with the ease of prep time.

As far as the nutrition goes here, you’ll have to read the individual packages of the products you use. However, you can limit the sodium content by purchasing turkey pepperoni, low sodium cheese.

I personally don't think that DiGiorno is better than homemade, but there is one brand of pizza that I do enjoy more than homemade pizza, and that is California Kitchen pizza. they have a handful of different varieties, including a BBQ chicken pizza, a sicilian thin crust pizza, and a margherita pizza with white sauce. I also like to make homemade pizza on occasion, but not in the traditional sense. I like to experiment with different types of sauces, cheeses, and toppings. I also like a fruit pizza every now and then. When there is a get-together with family and friends, I usually make a fruit pizza, since it is not only tasty but also aesthetically pleasing.

The California Kitchen Jamaican Jerk chicken pizza has 270 calories per slice, 9 g of fat, 23g of carbs, and 15g of protein. Of course, nutrition information varies for each different kind of California Kitchen pizza.

Totally DiGiorno. Those guys have taken the time to master and perfect a recipe that sells.

It is, for the most part, somewhat a New York Style pizza (as opposed to Chicago, deepdish with sauce on top of cheese) or St. Louis style (don't get me started-don't even get me started. I grew up in NJ and only moved to St. Louis about 10 years ago. I've got one or two places here--guys from New york--that I'll eat pizza from and that's it.

It also seems to me as if you'd spend more time and money making it yourself than you would enjoying it.

Nutrition info on a pizza? I thought this was a cooking question, not a joke.

Pizza does not a health food make. A slice or two, fine, but don't expect to slim down on half a pizza a day.