Pizza Four Ways

Pizza Four Ways

Prep Time Prep: 20m

Yield: 4

www.familycircle.com

  • 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 F to 120 degrees F)
  • 2 tablespoons olive oil
  • Seasoned Tomato Sauce:
  • 1/2 cup no-salt-added tomato sauce
  • 1 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
  • 1/4 teaspoon salt
  • 2 tablespoons cornmeal, for pan
  • Pepperoni and Red Pepper Topping:
  • 8 slices pepperoni
  • 4 thin strips bottled roasted red pepper
  • 1/2 cup shredded mozzarella cheese
  • Mushroom and Black Olive Topping: 4 large white mushrooms, stemmed and sliced and 4 pitted black olives, sliced
  • Artichoke and Fontina Topping: 1/2 cup shredded fontina cheese and 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 cheese; 8 basil leaves and 4 scallions, green part only
  1. 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.
  2. Combine tomato sauce, garlic and Italian seasoning in small bowl.
  3. Combine ricotta, parsley, basil and salt in small bowl.
  4. 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 .
  5. Top one ricotta quarter with pepperoni and roasted red peppers, and then mozzarella.
  6. Sprinkle mushrooms and olives over a tomato quarter.
  7. Sprinkle fontina and artichokes over other tomato quarter.
  8. Sprinkle ham and onion slices over other ricotta quarter. Top with mozzarella.
  9. Bake pizza on bottom rack in 450 degrees F oven for 20 to 25 minutes or until heated through and crust is golden brown.
  10. . Arrange basil over Mushroom and Black Olive Topping. Separate quarters with scallion greens.

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 F to 120 degrees F)
  • 2 tablespoons olive oil
  • Seasoned Tomato Sauce:
  • 1/2 cup no-salt-added tomato sauce
  • 1 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
  • 1/4 teaspoon salt
  • 2 tablespoons cornmeal, for pan
  • Pepperoni and Red Pepper Topping:
  • 8 slices pepperoni
  • 4 thin strips bottled roasted red pepper
  • 1/2 cup shredded mozzarella cheese
  • Mushroom and Black Olive Topping: 4 large white mushrooms, stemmed and sliced and 4 pitted black olives, sliced
  • Artichoke and Fontina Topping: 1/2 cup shredded fontina cheese and 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 cheese; 8 basil leaves and 4 scallions, green part only

Instructions

  1. 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.
  2. Combine tomato sauce, garlic and Italian seasoning in small bowl.
  3. Combine ricotta, parsley, basil and salt in small bowl.
  4. 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 .
  5. Top one ricotta quarter with pepperoni and roasted red peppers, and then mozzarella.
  6. Sprinkle mushrooms and olives over a tomato quarter.
  7. Sprinkle fontina and artichokes over other tomato quarter.
  8. Sprinkle ham and onion slices over other ricotta quarter. Top with mozzarella.
  9. Bake pizza on bottom rack in 450 degrees F oven for 20 to 25 minutes or until heated through and crust is golden brown.
  10. . Arrange basil over Mushroom and Black Olive Topping. Separate quarters with scallion greens.