Pizza Four Ways

• 3 cups all-purpose flour
• 1 envelope fast-rising dry yeast
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 cup very warm water (115 degrees to 120 degrees F)
• 2 tablespoons olive oil
• 1/2 cup no-salt-added tomato sauce
• 1 clove garlic, minced
• 1/4 teaspoon dried Italian herb seasoning
• 3/4 cup ricotta cheese
• 1 tablespoon chopped flat-leaf parsley
• 1 tablespoon chopped fresh basil leaves
• 1/4 teaspoon salt
• 2 tablespoons cornmeal, for pan
• 8 mini presliced pieces pepperoni
• 4 thin strips bottled roasted red pepper
• 1/2 cup shredded mozzarella
• 4 large white mushrooms, stemmed and sliced
• 4 pitted black olives, sliced
• 1/2 cup shredded fontina
• 2 whole canned artichoke hearts, drained and quartered
• 1/2 cup diced cooked ham (about 3 ounces)
• 3 onion slices
• 1/2 cup shredded mozzarella
• 8 fresh basil leaves
• 4 scallions, green part only

1. Position oven rack in lowest position.
2. Heat oven to 450 degrees F.
3. Crust: Mix flour, yeast, sugar and salt in bowl.
4. Stir in very warm water and olive oil until dough forms.
5. Turn dough out onto lightly floured surface.
6. Knead 10 minutes.
7. Cover; let rest 20 minutes.
8. Tomato Sauce: Combine tomato sauce, garlic and Italian seasoning in small bowl.
9. Herbed Ricotta: Combine ricotta, parsley, basil and salt in small bowl.
10. Sprinkle pizza pan (15 3/4-inch) with cornmeal.
11. Pat dough over pan, stretching and shaping to make 1/2-inch high rim around edge.
12. Lightly score dough into quarters.
13. 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.
14. Pepperoni and Red Pepper Topping: Top 1 ricotta quarter with pepperoni and roasted red peppers, and then mozzarella.
15. Mushroom and Black Olive Topping: Sprinkle mushrooms and olives over a tomato quarter.
16. Artichoke and Fontina Topping: Sprinkle fontina and artichokes over other tomato quarter.
17. Ham and Onion Topping: Sprinkle ham and onion slices over other ricotta quarter.
18. Top with mozzarella.
19. Bake pizza on bottom rack for 20 to 25 minutes or until heated through and crust is golden brown.
20. Arrange basil over Mushroom and Black Olive Topping.
21. Separate quarters with scallion greens.
22. Pepperoni and Red Pepper Pizza
23. Crust:
24. 3 cups all-purpose flour
25. 1 envelope fast-rising dry yeast
26. 2 teaspoons sugar
27. 1 teaspoon salt
28. 1 cup very warm water (115 degrees to 120 degrees F)
29. 2 tablespoons olive oil
30. Seasoned Tomato Sauce:
31. 1/2 cup no-salt-added tomato sauce
32. 1 clove garlic, minced
33. 1/4 teaspoon dried Italian herb seasoning
34. Herbed Ricotta:
35. 1 1/4 cups ricotta cheese
36. 2 tablespoons chopped flat-leaf parsley
37. 2 tablespoons chopped fresh basil leaves
38. 1/2 teaspoon salt
39. Pepperoni and Red Pepper Topping:
40. 32 mini presliced pieces pepperoni
41. 16 thin strips bottled roasted red peppers
42. 2 cups shredded mozzarella cheese (8 ounces)
43. Position oven rack in lowest position.
44. Heat oven to 450 degrees F.
45. Crust: Mix flour, yeast, sugar and salt in bowl.
46. Stir in very warm water and olive oil until dough forms.
47. Turn dough out onto lightly floured surface.
48. Knead 10 minutes.
49. Cover; let rest 20 minutes.
50. Sprinkle pizza pan (15 3/4-inch) with cornmeal.
51. Pat dough over pan, stretching and shaping to make 1/2-inch high rim around edge.
52. Combine ricotta, parsley, basil and salt in small bowl.
53. Spread over crust.
54. Cover with the topping.
55. Bake pizza on bottom rack for 20 to 25 minutes or until heated through and crust is golden brown.
56. Mushroom and Black Olive Pizza
57. Crust:
58. 3 cups all-purpose flour
59. 1 envelope fast-rising dry yeast
60. 2 teaspoons sugar
61. 1 teaspoon salt
62. 1 cup very warm water (115 degrees to 120 degrees F)
63. 2 tablespoons olive oil
64. Seasoned Tomato Sauce:
65. 1 can (8 ounces) no-salt-added tomato sauce
66. 2 cloves garlic, minced
67. 2 teaspoons dried Italian herb seasoning
68. Mushroom and Black Olive Topping:
69. 12 small white mushrooms, sliced
70. 16 pitted black olives, sliced
71. 25 fresh basil leaves
72. Position oven rack in lowest position.
73. Heat oven to 450 degrees F.
74. Crust: Mix flour, yeast, sugar and salt in bowl.
75. Stir in very warm water and olive oil until dough forms.
76. Turn dough out onto lightly floured surface.
77. Knead 10 minutes.
78. Cover; let rest 20 minutes.
79. Sprinkle pizza pan (15 3/4-inch) with cornmeal.
80. Pat dough over pan, stretching and shaping to make 1/2-inch high rim around edge.
81. Combine tomato sauce, garlic and Italian seasoning in small bowl.
82. Spread over crust.
83. Cover with the topping.
84. Bake pizza on bottom rack for 20 to 25 minutes or until heated through and crust is golden brown.
85. Arrange basil over Mushroom and Black Olive Topping.
86. Artichoke and Fontina Pizza
87. Crust:
88. 3 cups all-purpose flour
89. 1 envelope fast-rising dry yeast
90. 2 teaspoons sugar
91. 1 teaspoon salt
92. 1 cup very warm water (115 degrees to 120 degrees F)
93. 2 tablespoons olive oil
94. Seasoned Tomato Sauce:
95. 1 can (8 ounces) no-salt-added tomato sauce
96. 2 cloves garlic, finely chopped
97. 2 teaspoons dried Italian herb seasoning
98. Artichoke and Fontina Topping:
99. 2 cups shredded fontina cheese (8 ounces)
100. 8 whole canned artichoke hearts, drained and quartered
101. Position oven rack in lowest position.
102. Heat oven to 450 degrees F.
103. Crust: Mix flour, yeast, sugar and salt in bowl.
104. Stir in very warm water and olive oil until dough forms.
105. Turn dough out onto lightly floured surface.
106. Knead 10 minutes.
107. Cover; let rest 20 minutes.
108. Sprinkle pizza pan (15 3/4-inch) with cornmeal.
109. Pat dough over pan, stretching and shaping to make 1/2-inch high rim around edge.
110. Combine tomato sauce, garlic and Italian seasoning in small bowl.
111. spread sauce evenly over the whole crust.
112. Cover with the Artichoke and Fontina Topping.
113. Bake pizza on bottom rack for 20 to 25 minutes or until heated through and crust is golden brown.
114. Ham and Onion Pizza
115. Crust:
116. 3 cups all-purpose flour
117. 1 envelope fast-rising dry yeast
118. 2 teaspoons sugar
119. 1 teaspoon salt
120. 1 cup very warm water (115 degrees to 120 degrees F)
121. 2 tablespoons olive oil
122. Herbed Ricotta:
123. 1 1/4 cups ricotta cheese
124. 2 tablespoons chopped flat-leaf parsley
125. 2 tablespoons chopped fresh basil leaves
126. 1/2 teaspoon salt
127. Ham and Onion Topping:
128. 2 cups diced cooked ham (about 9 ounces)
129. 12 onion slices
130. 2 cups shredded mozzarella cheese (8 ounces)
131. Position oven rack in lowest position.
132. Heat oven to 450 degrees F.
133. Crust: Mix flour, yeast, sugar and salt in bowl.
134. Stir in very warm water and olive oil until dough forms.
135. Turn dough out onto lightly floured surface.
136. Knead 10 minutes.
137. Cover; let rest 20 minutes.
138. Sprinkle pizza pan (15 3/4-inch) with cornmeal.
139. Pat dough over pan, stretching and shaping to make 1/2-inch high rim around edge.
140. Combine ricotta, parsley, basil and salt in small bowl.
141. Spread evenly over the whole crust.
142. Cover with the Ham and Onion Topping.
143. Bake pizza on bottom rack for 20 to 25 minutes or until heated through and crust is golden brown.

allpurpose, fastrising, sugar, salt, very warm water, olive oil, nosalt, clove garlic, ricotta cheese, flatleaf parsley, fresh basil, salt, cornmeal, pepperoni, thin strips, mozzarella, white mushrooms, black olives, shredded fontina, hearts, ham, onion, mozzarella, basil, scallions

Taken from www.foodnetwork.com/recipes/pizza-four-ways-recipe.html (may not work)