I would setup a pizza-at-home system. First, you can make amazing pizza at home. Second, it involves
hardly any work once you get everything setup. Don't be fooled into thinking that making incredible pizza at home is hard or time-consuming or can't be done. There are plenty of recipes that don't require any kneading (either no-knead recipes or food processor recipes), can be stored for up to 5 days in the fridge, and can be frozen, so you can prepare a bunch of pizza dough balls ahead of time & just thaw them out whenever. Or do what I do & make pizza like 3 times a week, haha...I
always have pizza dough in my fridge. Only takes a few minutes to make the dough, so it's a piece of cake to do dough prep once or twice a week if you want it fresh.
Endless topping variations. I try to mix it up by doing a red pizza, followed by a white pizza, followed by a naked pizza (olive oil & toppings). Lots of recipe variations from standard pepperoni to PB-bacon (seriously amazing) to chicken/green pepper/pineapple (this is like the PB&J of the pizza world). You can also tweak it to make calzones & stuff like spinach pies. Most people have no idea how easy working with dough can be using either the no-knead or food processor techniques. Like literally a minute or two of effort. You can even par-bake the dough itself & just store the partially cooked pies in the freezer so you can top & cook whenever you want a quick meal. Some people even prep the whole pizza, flash-freeze it (just freeze on a cookie sheet for a couple hours, then mummify in saran wrap), and create their own "DiGornios" pizza at a fraction of the cost (I don't know what it costs where you live, but a rising-crust pepperoni from the freezer section is like $8.99 these days!).
Once you get into the habit, it's really easy. Same with bread. I cook fresh bread pretty much daily. I rotate through RideFree's 13-cent recipe with my bread machine, bread machine potato bread, and a standard no-knead loaf. From there you can make sandwiches, toast, pirate eyes, meatloaf, French toast, paninis, all kinds of stuff. I have a little bread-making supplies station setup...literally takes me 2 minutes of prep before going to bed to make RideFree's recipe (cooks & cools overnight so it's warm & ready when I wake up, woot woot)!. Once you get acquainted with the techniques & settle down on some recipes you like, it literally becomes routine to integrate delicious homemade bread & pizza into your diet on a regular basis.
In a nutshell:
1. Buy a decent pizza oven. Breville has a monster toaster oven for $270 (that's less than the cost of 10 of your mom & pop pizzas with tip) that comes with a 13" pizza tray:
https://www.amazon.com/Breville-BOV845BSS-Convection-Toaster-Stainless/dp/B00XBOXVIA/
2. Get a food processor for making dough. You don't need anything crazy. This $35 model should do it:
https://www.amazon.com/Hamilton-Beach-Processor-Scraper-70730/dp/B008J8MJIQ/
3. Practice with a bunch of recipes. Look up pizza dough recipes from Todd English, Mark Bittman, Jim Lahey, and Serious Eats. Tons of variations available too. Kenji just posted an awesome technique for doing a thin-crust pizza using a flour tortilla:
http://www.seriouseats.com/2016/08/cast-iron-pizza-tortilla-video-recipe-food-lab.html
If you love Pizza Hut, his pan recipe is incredible. This is currently my family's favorite recipe:
http://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html
Endless options.
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