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.
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 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
-
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
Directions
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.
Seasoned Tomato Sauce: Combine tomato sauce, garlic and Italian seasoning in small bowl.
3.
Herbed Ricotta: 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.
Pepperoni and Red Pepper Topping: Top one ricotta quarter with pepperoni and roasted red peppers, and then mozzarella.
6.
Mushroom and Black Olive Topping: Sprinkle mushrooms and olives over a tomato quarter.
7.
Artichoke and Fontina Topping: Sprinkle fontina and artichokes over other tomato quarter.
8.
Ham and Onion Topping: 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.
Nutrition information
Calories 380, Total Fat 16 g, Saturated Fat 7 g, Cholesterol 40 mg, Sodium 737 mg, Carbohydrate 44 g, Fiber 2 g, Protein 16 g.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
More Great Recipe Ideas from Family Circle
