Ingredients

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

Directions

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.