With a prebaked pizza crust, you can top your pizzas to order. Try Food Network Magazine's easy dough recipe and choose your toppings. Read through Food Network Magazine's make-ahead pizza tips before you get started.

You can bake the crust up to 8 hours ahead: Let it cool, then loosely wrap the whole baking sheet in plastic. (If you need only one pizza, wrap half of the unbaked dough in plastic and freeze up to 1 month. Thaw in the refrigerator overnight, let rest for 4 hours at room temperature and drizzle with olive oil before stretching.)

This may look like an ordinary red sauce pizza, but the vibrant red topping is actually a spicy red pepper spread. Buffalo mozzarella is the preferable cheese for this one. 

 

Get Ahead! You can make the pepper spread up to 4 days ahead; cover and refrigerate. 

Skip the sauce and cover your pie with creamy, garlicky mashed potatoes instead. Thinly sliced fennel balances the creaminess from the Taleggio and potatoes.

 

Get Ahead! You can make the mashed potato mixture up to 2 days ahead; cover and refrigerate.