Crust:
3 cups all-purpose flour
1 envelope fast-rising dry yeast
2 teaspoons sugar
1 teaspoon salt
1 cup very warm water (115 degrees to 120 degrees F)
2 tablespoons olive oil
Seasoned Tomato Sauce:
1/2 cup no-salt-added tomato sauce
1 clove garlic, minced
1/4 teaspoon dried Italian herb seasoning
Herbed Ricotta:
3/4 cup ricotta cheese
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh basil leaves
1/4 teaspoon salt
2 tablespoons cornmeal, for pan
Pepperoni and Red Pepper Topping:
8 mini presliced pieces pepperoni
4 thin strips bottled roasted red pepper
1/2 cup shredded mozzarella
Mushroom and Black Olive Topping:
4 large white mushrooms, stemmed and sliced
4 pitted black olives, sliced
Artichoke and Fontina Topping:
1/2 cup shredded fontina
2 whole canned artichoke hearts, drained and quartered
Ham and Onion Topping:
1/2 cup diced cooked ham (about 3 ounces)
3 onion slices
1/2 cup shredded mozzarella
8 fresh basil leaves
4 scallions, green part only Position oven rack in lowest position. Heat oven to 450 degrees F.
Crust: Mix flour, yeast, sugar and salt in bowl. Stir in very warm water and olive oil until dough forms. Turn dough out onto lightly floured surface. Knead 10 minutes. Cover; let rest 20 minutes.
Tomato Sauce: Combine tomato sauce, garlic and Italian seasoning in small bowl.
Herbed Ricotta: Combine ricotta, parsley, basil and salt in small bowl.
Sprinkle pizza pan (15 3/4-inch) with cornmeal. Pat dough over pan, stretching and shaping to make 1/2-inch high rim around edge. Lightly score dough into quarters. Spread half of the Herbed Ricotta on each of 2 opposite quarters, and then half of the Seasoned Tomato Sauce on each of the other 2 quarters.
Pepperoni and Red Pepper Topping: Top 1 ricotta quarter with pepperoni and roasted red peppers, and then mozzarella.
Mushroom and Black Olive Topping: Sprinkle mushrooms and olives over a tomato quarter.
Artichoke and Fontina Topping: Sprinkle fontina and artichokes over other tomato quarter.
Ham and Onion Topping: Sprinkle ham and onion slices over other ricotta quarter. Top with mozzarella.
Bake pizza on bottom rack for 20 to 25 minutes or until heated through and crust is golden brown. Arrange basil over Mushroom and Black Olive Topping. Separate quarters with scallion greens. Pepperoni and Red Pepper Pizza
Crust:
3 cups all-purpose flour
1 envelope fast-rising dry yeast
2 teaspoons sugar
1 teaspoon salt
1 cup very warm water (115 degrees to 120 degrees F)
2 tablespoons olive oil
Seasoned Tomato Sauce:
1/2 cup no-salt-added tomato sauce
1 clove garlic, minced
1/4 teaspoon dried Italian herb seasoning
Herbed Ricotta:
1 1/4 cups ricotta cheese
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped fresh basil leaves
1/2 teaspoon salt
Pepperoni and Red Pepper Topping:
32 mini presliced pieces pepperoni
16 thin strips bottled roasted red peppers
2 cups shredded mozzarella cheese (8 ounces) Position oven rack in lowest position. Heat oven to 450 degrees F.
Crust: Mix flour, yeast, sugar and salt in bowl. Stir in very warm water and olive oil until dough forms. Turn dough out onto lightly floured surface. Knead 10 minutes. Cover; let rest 20 minutes.
Sprinkle pizza pan (15 3/4-inch) with cornmeal. Pat dough over pan, stretching and shaping to make 1/2-inch high rim around edge.
Combine ricotta, parsley, basil and salt in small bowl. Spread over crust. Cover with the topping. Bake pizza on bottom rack for 20 to 25 minutes or until heated through and crust is golden brown. Mushroom and Black Olive Pizza
Crust:
3 cups all-purpose flour
1 envelope fast-rising dry yeast
2 teaspoons sugar
1 teaspoon salt
1 cup very warm water (115 degrees to 120 degrees F)
2 tablespoons olive oil
Seasoned Tomato Sauce:
1 can (8 ounces) no-salt-added tomato sauce
2 cloves garlic, minced
2 teaspoons dried Italian herb seasoning
Mushroom and Black Olive Topping:
12 small white mushrooms, sliced
16 pitted black olives, sliced
25 fresh basil leaves Position oven rack in lowest position. Heat oven to 450 degrees F.
Crust: Mix flour, yeast, sugar and salt in bowl. Stir in very warm water and olive oil until dough forms. Turn dough out onto lightly floured surface. Knead 10 minutes. Cover; let rest 20 minutes.
Sprinkle pizza pan (15 3/4-inch) with cornmeal. Pat dough over pan, stretching and shaping to make 1/2-inch high rim around edge.
Combine tomato sauce, garlic and Italian seasoning in small bowl. Spread over crust. Cover with the topping.
Bake pizza on bottom rack for 20 to 25 minutes or until heated through and crust is golden brown.
Arrange basil over Mushroom and Black Olive Topping. Artichoke and Fontina Pizza
Crust:
3 cups all-purpose flour
1 envelope fast-rising dry yeast
2 teaspoons sugar
1 teaspoon salt
1 cup very warm water (115 degrees to 120 degrees F)
2 tablespoons olive oil
Seasoned Tomato Sauce:
1 can (8 ounces) no-salt-added tomato sauce
2 cloves garlic, finely chopped
2 teaspoons dried Italian herb seasoning
Artichoke and Fontina Topping:
2 cups shredded fontina cheese (8 ounces)
8 whole canned artichoke hearts, drained and quartered Position oven rack in lowest position. Heat oven to 450 degrees F.
Crust: Mix flour, yeast, sugar and salt in bowl. Stir in very warm water and olive oil until dough forms. Turn dough out onto lightly floured surface. Knead 10 minutes. Cover; let rest 20 minutes.
Sprinkle pizza pan (15 3/4-inch) with cornmeal. Pat dough over pan, stretching and shaping to make 1/2-inch high rim around edge.
Combine tomato sauce, garlic and Italian seasoning in small bowl.
spread sauce evenly over the whole crust. Cover with the Artichoke and Fontina Topping.
Bake pizza on bottom rack for 20 to 25 minutes or until heated through and crust is golden brown. Ham and Onion Pizza
Crust:
3 cups all-purpose flour
1 envelope fast-rising dry yeast
2 teaspoons sugar
1 teaspoon salt
1 cup very warm water (115 degrees to 120 degrees F)
2 tablespoons olive oil
Herbed Ricotta:
1 1/4 cups ricotta cheese
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped fresh basil leaves
1/2 teaspoon salt
Ham and Onion Topping:
2 cups diced cooked ham (about 9 ounces)
12 onion slices
2 cups shredded mozzarella cheese (8 ounces) Position oven rack in lowest position. Heat oven to 450 degrees F.
Crust: Mix flour, yeast, sugar and salt in bowl. Stir in very warm water and olive oil until dough forms. Turn dough out onto lightly floured surface. Knead 10 minutes. Cover; let rest 20 minutes.
Sprinkle pizza pan (15 3/4-inch) with cornmeal. Pat dough over pan, stretching and shaping to make 1/2-inch high rim around edge.
Combine ricotta, parsley, basil and salt in small bowl. Spread evenly over the whole crust. Cover with the Ham and Onion Topping.
Bake pizza on bottom rack for 20 to 25 minutes or until heated through and crust is golden brown.
Other Recipes from this Episode
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