INGREDIENTS
1
can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1/2
cup shredded Cheddar cheese (2 oz)
1 1/2
cups shredded mozzarella cheese (6 oz)
BBQ Chicken Pizza Square
1
tablespoon chopped red onion
1/2
cup refrigerated honey hickory barbecue sauce with shredded chicken, large pieces cut up
Margherita Pizza Square
1
tablespoon shredded fresh Parmesan cheese
4
to 5 (1/4-inch-thick) slices plum (Roma) tomato (about 1 large tomato)
1
tablespoon thin fresh basil strips
Hawaiian Pizza Square
2
tablespoons pizza sauce
2
slices Canadian bacon, quartered
1/4
cup pineapple tidbits, well drained (from 8-oz can)
Pepperoni Pizza Square
2
tablespoons pizza sauce
8
to 10 slices pepperoni (from 3-oz package)
DIRECTIONS
1
Heat oven to 425°F. Spray cookie sheet with cooking spray; sprinkle with cornmeal. Unroll dough; place on cookie sheet. Starting at center, press out dough into 14x12-inch rectangle. Brush dough with olive oil.
2
Bake 6 to 8 minutes. Sprinkle Cheddar cheese in the shape of a "plus sign" on crust, dividing the crust into four squares. Top each square with 1 of the 4 variations listed above to make 4 different squares; if desired, on the Pepperoni Pizza Square, arrange the pepperoni to make a happy face. Top entire pizza with mozzarella cheese.
3
Bake 10 to 13 minutes longer or until crust is deep golden brown and cheese is melted and bubbly. Cut pizza into 4 squares; cut each square into 4 squares to make a total of 16 squares.
High Altitude (3500-6500 ft)
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