INGREDIENTS
Cornmeal, if desired
1can (13.8 oz) Pillsbury® refrigerated classic pizza crust
2teaspoons olive oil
1/4cup pizza sauce
1/4cup shredded Cheddar cheese (2 oz)
1 1/4cups shredded mozzarella cheese (6 oz)
Italian Sausage Pizza
1/8lb bulk Italian Sausage
1/2small onion, chopped (1/4 cup)
1/2teaspoon chopped fresh oregano, if desired
Margherita Pizza
1tablespoon shredded Parmesan cheese
3to 4 (1/4-inch-thick) slices plum (Roma) tomato (about 1 mediuim tomato)
1tablespoon thin fresh basil strips
Pepperoni Pizza
8to 10 slices pepperoni (from 3-oz package)
DIRECTIONS
1 Heat oven to 425°F. Spray cookie sheet with cooking spray; sprinkle with cornmeal. Do not unroll dough. Cut roll of dough into 4 equal pieces; shape each piece into a ball. Roll or press each ball of dough into a 5-inch round making edges slightly thicker to form a rim. Place the rounds on the prepared cookie sheet; brush each with oil. 2 Bake 6 to 8 minutes. Top each round with 1 of the variations below. Bake 10 to 13 minutes longer or until crust is deep golden brown and cheese is melted and bubbly.
Pepperoni Pizza: Spread round with 2 tablespoons pizza sauce. Mix 1/4 cup Cheddar cheese and 1/4 cup mozzarella cheese; sprinkle over pizza sauce. Top with pepperoni.
Italian Sausage Pizza: Cook sausage and onion in 8-inch skillet over medium heat, stirring frequently, just until sausage is no longer pink; drain. Spread round with 2 tablespoons pizza sauce. Sprinkle with 1/4 cup mozzarella cheese. Top with sausage and 1/4 cup mozzarella cheese. After baking, sprinkle with oregano.
Margherita Pizza: Sprinkle round with Parmesan cheese and 1/4 cup shredded mozzarella cheese. Top with tomato slices and 1/4 cup shredded mozzarella cheese. After baking, sprinkle with basil strips.
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