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.

Pizza Four Ways
Servings: 4 Prep 20 mins Bake 450°F 20 mins to 25 mins Stand 20 mins


  • 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

Make It

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:

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

Herbed Ricotta:

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 .

Pepperoni and Red Pepper Topping:

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

Mushroom and Black Olive Topping:

6. Sprinkle mushrooms and olives over a tomato quarter.

Artichoke and Fontina Topping:

7. Sprinkle fontina and artichokes over other tomato quarter.

Ham and Onion Topping:

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.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 380, Fat, total (g): 16, chol. (mg): 40, sat. fat (g): 7, carb. (g): 44, fiber (g): 2, pro. (g): 16, sodium (mg): 737, Percent Daily Values are based on a 2,000 calorie diet.