Ingredients
Cornmeal, if desired
1
can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
2
teaspoons olive oil
2
tablespoons basil pesto
1/2
cup coarsely chopped cooked chicken
1
tablespoon bite-size pieces red bell pepper
2
tablespoons chopped fresh parsley
1/2
cup shredded mozzarella cheese (2 oz)
2
tablespoons pizza sauce
1
plum (Roma) tomato, cut into 6 slices
2
teaspoons sliced fresh basil leaves
1/2
cup shredded mozzarella cheese (2 oz)
2
tablespoons pizza sauce
1
tablespoon coarsely chopped red onion
1/4
cup bite-size pieces bell pepper
2
oz bulk Italian pork sausage, cooked, drained, crumbled (1/4 cup)
1/2
cup shredded mozzarella cheese (2 oz)
2
tablespoons Alfredo pasta sauce
1
artichoke heart, quartered (from 14-oz can)
6
pitted Kalamata olives, coarsely chopped
3/4
teaspoon finely chopped fresh rosemary leaves
1
teaspoon sliced green onions
1/2
cup shredded mozzarella cheese (2 oz)
Preparation
Heat oven to 425°F. Spray cookie sheet with cooking spray; sprinkle with cornmeal. Unroll dough on cookie sheet; starting at center, press out dough into 14x12-inch rectangle. Brush dough with oil; bake 7 minutes.
Top each quarter of the crust with 1 of the 4 topping variations listed above, making 4 different pizzas. Bake 10 to 13 minutes longer or until crust is deep golden brown and cheese is melted and bubbly. To serve, cut pizza into 4 rows by 4 rows, making 16 pieces.
