Pizza Four Ways

Pizza Four Ways
For the family that can never agree on pizza toppings, try this recipe. There's something for everyone--pepperoni and roasted red pepper, mushroom and black olive, artichoke and Fontina, and ham and onion.
Makes 4
Prep 20 m
Bake 20 - 25 m
Stand 20 m



  1. 1 of 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.

Seasoned Tomato Sauce:

  1. 1 of 1 Combine tomato sauce, garlic and Italian seasoning in small bowl.

Herbed Ricotta:

  1. 1 of 2 Combine ricotta, parsley, basil and salt in small bowl.
  2. 2 of 2 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:

  1. 1 of 1 Top one ricotta quarter with pepperoni and roasted red peppers, and then mozzarella.

Mushroom and Black Olive Topping:

  1. 1 of 1 Sprinkle mushrooms and olives over a tomato quarter.

Artichoke and Fontina Topping:

  1. 1 of 1 Sprinkle fontina and artichokes over other tomato quarter.

Ham and Onion Topping:

  1. 1 of 3 Sprinkle ham and onion slices over other ricotta quarter. Top with mozzarella.
  2. 2 of 3 Bake pizza on bottom rack in 450 degrees F oven for 20 to 25 minutes or until heated through and crust is golden brown.
  3. 3 of 3 . Arrange basil over Mushroom and Black Olive Topping. Separate quarters with scallion greens.
Nutrition Information for Pizza Four Ways
Servings Per Recipe: 4
Per Serving: 40 mg chol., 7 g sat. fat, 380 kcal cal., 2 g fiber, 737 mg sodium, 16 g Fat, total, 16 g pro., 44 g carb.