Pizza Four Ways – a delicious recipe with all-purpose, fast-rising, sugar, salt, very warm water, olive oil. Easy to follow and perfect for any occasion.
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1
Position oven rack in lowest position.
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2
Heat oven to 450 degrees F.
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3
Crust: Mix flour, yeast, sugar and salt in bowl.
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4
Stir in very warm water and olive oil until dough forms.
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5
Turn dough out onto lightly floured surface.
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6
Knead 10 minutes.
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7
Cover; let rest 20 minutes.
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8
Tomato Sauce: Combine tomato sauce, garlic and Italian seasoning in small bowl.
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Herbed Ricotta: Combine ricotta, parsley, basil and salt in small bowl.
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10
Sprinkle pizza pan (15 3/4-inch) with cornmeal.
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Pat dough over pan, stretching and shaping to make 1/2-inch high rim around edge.
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12
Lightly score dough into quarters.
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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.
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14
Pepperoni and Red Pepper Topping: Top 1 ricotta quarter with pepperoni and roasted red peppers, and then mozzarella.
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15
Mushroom and Black Olive Topping: Sprinkle mushrooms and olives over a tomato quarter.
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Artichoke and Fontina Topping: Sprinkle fontina and artichokes over other tomato quarter.
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Ham and Onion Topping: Sprinkle ham and onion slices over other ricotta quarter.
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Top with mozzarella.
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Bake pizza on bottom rack for 20 to 25 minutes or until heated through and crust is golden brown.
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20
Arrange basil over Mushroom and Black Olive Topping.
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Separate quarters with scallion greens.
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22
Pepperoni and Red Pepper Pizza
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Crust:
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3 cups all-purpose flour
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1 envelope fast-rising dry yeast
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2 teaspoons sugar
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1 teaspoon salt
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1 cup very warm water (115 degrees to 120 degrees F)
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2 tablespoons olive oil
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Seasoned Tomato Sauce:
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1/2 cup no-salt-added tomato sauce
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1 clove garlic, minced
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1/4 teaspoon dried Italian herb seasoning
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Herbed Ricotta:
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1 1/4 cups ricotta cheese
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2 tablespoons chopped flat-leaf parsley
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2 tablespoons chopped fresh basil leaves
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1/2 teaspoon salt
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Pepperoni and Red Pepper Topping:
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32 mini presliced pieces pepperoni
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16 thin strips bottled roasted red peppers
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2 cups shredded mozzarella cheese (8 ounces)
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43
Position oven rack in lowest position.
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44
Heat oven to 450 degrees F.
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45
Crust: Mix flour, yeast, sugar and salt in bowl.
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46
Stir in very warm water and olive oil until dough forms.
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47
Turn dough out onto lightly floured surface.
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48
Knead 10 minutes.
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49
Cover; let rest 20 minutes.
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50
Sprinkle pizza pan (15 3/4-inch) with cornmeal.
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51
Pat dough over pan, stretching and shaping to make 1/2-inch high rim around edge.
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52
Combine ricotta, parsley, basil and salt in small bowl.
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53
Spread over crust.
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54
Cover with the topping.
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55
Bake pizza on bottom rack for 20 to 25 minutes or until heated through and crust is golden brown.
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56
Mushroom and Black Olive Pizza
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57
Crust:
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3 cups all-purpose flour
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1 envelope fast-rising dry yeast
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2 teaspoons sugar
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1 teaspoon salt
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1 cup very warm water (115 degrees to 120 degrees F)
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2 tablespoons olive oil
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Seasoned Tomato Sauce:
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1 can (8 ounces) no-salt-added tomato sauce
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2 cloves garlic, minced
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2 teaspoons dried Italian herb seasoning
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68
Mushroom and Black Olive Topping:
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12 small white mushrooms, sliced
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16 pitted black olives, sliced
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25 fresh basil leaves
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72
Position oven rack in lowest position.
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73
Heat oven to 450 degrees F.
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74
Crust: Mix flour, yeast, sugar and salt in bowl.
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75
Stir in very warm water and olive oil until dough forms.
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76
Turn dough out onto lightly floured surface.
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77
Knead 10 minutes.
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78
Cover; let rest 20 minutes.
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79
Sprinkle pizza pan (15 3/4-inch) with cornmeal.
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80
Pat dough over pan, stretching and shaping to make 1/2-inch high rim around edge.
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81
Combine tomato sauce, garlic and Italian seasoning in small bowl.
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82
Spread over crust.
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83
Cover with the topping.
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84
Bake pizza on bottom rack for 20 to 25 minutes or until heated through and crust is golden brown.
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85
Arrange basil over Mushroom and Black Olive Topping.
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86
Artichoke and Fontina Pizza
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87
Crust:
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3 cups all-purpose flour
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1 envelope fast-rising dry yeast
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2 teaspoons sugar
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1 teaspoon salt
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1 cup very warm water (115 degrees to 120 degrees F)
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2 tablespoons olive oil
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Seasoned Tomato Sauce:
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1 can (8 ounces) no-salt-added tomato sauce
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2 cloves garlic, finely chopped
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2 teaspoons dried Italian herb seasoning
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Artichoke and Fontina Topping:
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2 cups shredded fontina cheese (8 ounces)
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8 whole canned artichoke hearts, drained and quartered
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101
Position oven rack in lowest position.
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102
Heat oven to 450 degrees F.
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103
Crust: Mix flour, yeast, sugar and salt in bowl.
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104
Stir in very warm water and olive oil until dough forms.
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105
Turn dough out onto lightly floured surface.
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106
Knead 10 minutes.
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107
Cover; let rest 20 minutes.
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108
Sprinkle pizza pan (15 3/4-inch) with cornmeal.
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109
Pat dough over pan, stretching and shaping to make 1/2-inch high rim around edge.
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110
Combine tomato sauce, garlic and Italian seasoning in small bowl.
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111
spread sauce evenly over the whole crust.
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112
Cover with the Artichoke and Fontina Topping.
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113
Bake pizza on bottom rack for 20 to 25 minutes or until heated through and crust is golden brown.
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114
Ham and Onion Pizza
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115
Crust:
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3 cups all-purpose flour
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1 envelope fast-rising dry yeast
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2 teaspoons sugar
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119
1 teaspoon salt
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120
1 cup very warm water (115 degrees to 120 degrees F)
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121
2 tablespoons olive oil
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122
Herbed Ricotta:
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1 1/4 cups ricotta cheese
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2 tablespoons chopped flat-leaf parsley
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2 tablespoons chopped fresh basil leaves
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1/2 teaspoon salt
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127
Ham and Onion Topping:
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2 cups diced cooked ham (about 9 ounces)
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12 onion slices
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2 cups shredded mozzarella cheese (8 ounces)
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131
Position oven rack in lowest position.
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132
Heat oven to 450 degrees F.
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133
Crust: Mix flour, yeast, sugar and salt in bowl.
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134
Stir in very warm water and olive oil until dough forms.
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135
Turn dough out onto lightly floured surface.
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136
Knead 10 minutes.
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137
Cover; let rest 20 minutes.
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138
Sprinkle pizza pan (15 3/4-inch) with cornmeal.
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139
Pat dough over pan, stretching and shaping to make 1/2-inch high rim around edge.
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140
Combine ricotta, parsley, basil and salt in small bowl.
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141
Spread evenly over the whole crust.
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142
Cover with the Ham and Onion Topping.
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Bake pizza on bottom rack for 20 to 25 minutes or until heated through and crust is golden brown.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 26 ingredients. The key ingredients include: 3 cups all-purpose flour, 1 envelope fast-rising dry yeast, 2 teaspoons sugar, 1 teaspoon salt, and more.
Yes, Pizza Four Ways falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.