Recipe courtesy of Family Circle Magazine
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Pizza Four Ways
Total:
1 hr 5 min
Active:
40 min
Yield:
8 servings
Level:
Intermediate
Total:
1 hr 5 min
Active:
40 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Crust: 
Seasoned Tomato Sauce:
Herbed Ricotta:
Pepperoni and Red Pepper Topping:
Mushroom and Black Olive Topping:
Artichoke and Fontina Topping:
Ham and Onion Topping:
Pepperoni and Red Pepper Pizza Crust:
Seasoned Tomato Sauce:
Herbed Ricotta:
Pepperoni and Red Pepper Topping:
Mushroom and Black Olive Pizza Crust:
Seasoned Tomato Sauce:
Mushroom and Black Olive Topping:
Artichoke and Fontina Pizza Crust:
Seasoned Tomato Sauce:
Artichoke and Fontina Topping:
Ham and Onion Pizza Crust:
Herbed Ricotta:
Ham and Onion Topping:

Directions

Ham and Onion Topping:

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 Topping:

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 Topping:

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 Topping:

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 Topping:

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.

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