Ingredients Jump to Instructions ↓

  1. 3 cups all-purpose flour

  2. 1 envelope fast-rising dry yeast

  3. 2 teaspoons sugar

  4. 1 teaspoon salt

  5. 1 cup very warm water (115 degrees to 120 degrees F)

  6. 2 tablespoons olive oil

  7. 1/2 cup no-salt-added tomato sauce

  8. 1 clove garlic, minced

  9. 1/4 teaspoon dried Italian herb seasoning

  10. 3/4 cup ricotta cheese

  11. 1 tablespoon chopped flat-leaf parsley

  12. 1 tablespoon chopped fresh basil leaves

  13. 1/4 teaspoon salt

  14. 2 tablespoons cornmeal, for pan

  15. 8 mini presliced pieces pepperoni

  16. 4 thin strips bottled roasted red pepper

  17. 4 large white mushrooms, stemmed and sliced

  18. 4 pitted black olives, sliced

  19. 1/2 cup shredded fontina

  20. 2 whole canned artichoke hearts, drained and quartered

  21. 1/2 cup diced cooked ham (about 3 ounces)

  22. 3 onion slices

  23. 1/2 cup shredded mozzarella

  24. 8 fresh basil leaves

  25. 4 scallions , green part only

Instructions Jump to Ingredients ↑

  1. Position oven rack in lowest position. Heat oven to 450 degrees F.

  2. 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.

  3. Tomato Sauce: Combine tomato sauce, garlic and Italian seasoning in small bowl.

  4. Herbed Ricotta: Combine ricotta, parsley, basil and salt in small bowl.

  5. 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.

  6. Pepperoni and Red Pepper Topping: Top 1 ricotta quarter with pepperoni and roasted red peppers, and then mozzarella.

  7. Mushroom and Black Olive Topping: Sprinkle mushrooms and olives over a tomato quarter.

  8. Artichoke and Fontina Topping: Sprinkle fontina and artichokes over other tomato quarter.

  9. Ham and Onion Topping: Sprinkle ham and onion slices over other ricotta quarter. Top with mozzarella.

  10. Bake pizza on bottom rack for 20 to 25 minutes or until heated through and crust is golden brown. Arrange basil over Mushroom and Black Olive Topping. Separate quarters with scallion greens


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